Sunday, May 1, 2011

Cake Slice - Pound Cake

I am super late on this, but better late than never and I am glad I made it, as it is a very nice cake.  This month the chosen cake for the Cake Slice group was a Cold Oven Cream Cheese Cake.  It is a really nice pound cake, the cream cheese makes a very smooth and rich cake.  I didn't have lemons or ginger so I altered the flavor and used orange zest in place of the lemon.

I served the cake with roasted strawberries.  I recently discovered the blog Shutterbean and this wonderful recipe for roasted strawberries.  Roasting the strawberries makes them very juicy and incredibly flavorful.  I love the combination of strawberries and pound cake, they are a great combination of textures and roasting them really brings the combination up a notch.

As always the Cake Slice group produced lots of beautiful yummy looking cakes, so go check them out.

Cold Oven Cream Cheese Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)

3 cups cake flour
1½ tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2½ cups sugar
6 eggs, at room temperature
1 tbsp vanilla extract
1½ tbsp grated fresh ginger
1 tbsp grated lemon zest

Adjust the oven rack to the lower – middle position. Grease a 12 cup Bundt pan and dust with flour. Combine the flour, baking powder and salt in a medium mixing bowl.
Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl when necessary.
With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger and lemon zest.
Turn the mixer to low speed and add the flour mixture, half a cup at a time, scraping down the bowl after each addition. Then mix of 30 seconds on medium speed.
Spread the batter into the Bundt tin and place the cake in a cold oven. Turn the oven to 325F and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.
Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack. Cool completely before slicing and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Roasted Strawberries

1 pint Strawberries, hulled and halved
4 Tbs. Maple Syrup
2 Tbs. Balsamic Vinegar
2 Tbs. Olive Oil

Preheat oven 350
Mix maple syrup, balsamic vinegar and olive oil together.  Toss with strawberries.  Spread strawberries in a single layer on a baking sheet or pan.  Bake for 40-45 minutes.
Use immediately or store in refrigerator for 3-5 days.