cream cheese pound cake with strawberry coulis
(2 ratings)
A co-worker & friend gave the pound cake recipe to me about 8 years ago. A friend of hers had baked this cake for her birthday and gave her the recipe. She attempted to bake it and said it rose over the pan and ran over into her oven. It was my guess that "maybe" she had used self-rising flour instead of all purpose. Our office had a tradition of celebrating birthdays with a cake. I made this cake for her next birthday. It was such a hit, that it became the most requested cake for our birthday celebrations. I have since added a Strawberry Coulis (koo-lee). Hope you enjoy
►
(2 ratings)
yield
20 generous servings
cook time
1 Hr 30 Min
method
Bake
Ingredients For cream cheese pound cake with strawberry coulis
-
3 call purpose flour, sifted
-
1/4 tspsalt
-
1 1/2 csweet butter, softened
-
1(8-oz) package cream cheese, softened
-
3 csugar
-
6 lgeggs, room temp
-
1 1/2 Tbsppure vanilla extract
-
1/4 tspalmond extract
- STRAWBERRY COULIS (STRAWBERRY SAUCE)
-
5 1/2 cstrawberries, fresh or frozen
-
3/4 csugar
-
1/4 cwater
How To Make cream cheese pound cake with strawberry coulis
-
1DO NOT PREHEAT OVEN. Grease and flour a 10 to 15 cup bundt pan. NOTE: I use Baker's Joy and I used a 10 to 15 cup bundt pan for this recipe.
-
2Sift flour and salt together; set aside.
-
3In a large mixing bowl cream together butter, cream cheese and sugar for 10 minutes on low speed.
-
4Beat in eggs alternately with flour, mixing well after each addition; add vanilla and almond extracts.
-
5Pour batter into prepared pan.
-
6Set oven to 325 degrees; bake for 1 hour 15 minutes to 1 1/2 hours or until toothpick or cake tester inserted into center of cake comes out clean. Cool in pan.
-
7STRAWBERRY COULIS (Strawberry Sauce pronounced: Koo-lee) Combine all the ingredients in a saucepan and bring the mix to a boil. Once it is boiling and the sugar has been dissolved, remove from heat and transfer the mixture to a blender.
-
8Blend until smooth, and then pass the sauce through a mesh strainer to remove the seeds. NOTE: Straining is not necessary and it doesn't make it taste any better, just a personal preference.
-
9Serve on top of ice cream, cake, pancakes & waffles, or as a topping for cheesecake. Freeze any remaining for future use.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT