Prepare to tantalize your taste buds with a dessert that's about to redefine your culinary expectations! This isn't just another pound cake - it's a gourmet experience that transforms the classic comfort dessert into a sophisticated masterpiece. Imagine a velvety, rich pound cake crowned with caramelized roasted strawberries and delicate fennel fronds, creating a symphony of flavors that will make your guests wonder if you've secretly trained in a Michelin-starred kitchen. Whether you're a baking novice or a seasoned pro, this recipe promises to elevate your dessert game and leave everyone craving more!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup strawberries, hulled and halved
- 1 tablespoon fennel fronds, chopped
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan, ensuring complete coverage to prevent sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened unsalted butter with granulated sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale in color.
- Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract, mixing until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- For the roasted strawberry fennel compote, place halved strawberries on a baking sheet lined with parchment paper.
- Roast the strawberries in the same preheated oven for 15-20 minutes until they become soft and slightly caramelized.
- Bake the pound cake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top the pound cake with the roasted strawberries and sprinkle chopped fennel fronds over the top.
- Slice and serve at room temperature, optionally with a dollop of whipped cream or vanilla ice cream.
Tips
- Ensure all ingredients are at room temperature for the smoothest, most consistent batter.
- When creaming butter and sugar, beat for the full 4-5 minutes to incorporate maximum air, creating a lighter cake texture.
- Use a light hand when folding in dry ingredients to prevent overmixing, which can lead to a tough cake.
- Check cake doneness with the toothpick test - it should come out clean with just a few moist crumbs.
- Let the cake cool completely before slicing to maintain its delicate structure.
- For an extra flavor boost, consider adding a splash of Grand Marnier or lemon zest to the batter.
- Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 6g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 160mg
