Buttermilk Pound Cake With Strawberries Food

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BUTTERMILK POUND CAKE WITH STRAWBERRIES



Buttermilk Pound Cake with Strawberries image

This is a tasty, not overly dense, moist cake from Paula Deen's new book. I modified it somewhat in that I used Plugra butter and Butter flavored Crisco and cake flour instead of all purpose.

Provided by nadia murray

Categories     Dessert

Time 1h30m

Yield 1 10" bundt cake, 10-12 serving(s)

Number Of Ingredients 14

3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup vegetable shortening
3 cups sugar
5 eggs, room temperature
1 cup buttermilk, room temperature
1 tablespoon vanilla
2 pints strawberries, hulled and sliced
1/2 cup sugar
1 cup whipping cream, well chilled
1/4 cup sugar

Steps:

  • Preheat oven to 325; grease and flour 10" tube or bundt pan.
  • sift together flour, soda, baking powder and salt; set aside.
  • Cream butter, shortening and sugar until fluffy, about 5 minutes.
  • Add eggs, one at a time, mixing well after each; add flour mixture alternately with combined buttermilk and vanilla- beginning and ending with the dry ingredients.
  • Pour into prepared pan and bake 1 1/2 hours or until tests done- toothpick inserted in center comes out clean and cake pulls away from sides of pan.
  • Remove cake from oven and let cool in pan 10 minutes before removing from pan and cooling completely on a wire rack.
  • Combine strawberries and sugar; let stand 30 minutes and serve cake with strawberries and sweetened whipped cream, if desired.

Nutrition Facts : Calories 835.5, Fat 40.8, SaturatedFat 21.1, Cholesterol 188.1, Sodium 271.2, Carbohydrate 111.3, Fiber 2.4, Sugar 79.9, Protein 9

STRAWBERRY BUTTERMILK CAKE



Strawberry Buttermilk Cake image

I made this as a breakfast cake but it is so good that my family eats it for dessert. I baked mine in a cast iron skillet but a springform pan will also work.

Provided by Yoly

Categories     Strawberry Cake

Time 1h15m

Yield 8

Number Of Ingredients 10

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup sugar
1 ½ teaspoons vanilla extract
3 large eggs, at room temperature
½ cup buttermilk, at room temperature
1 (16 ounce) package strawberries, diced
2 tablespoons sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch cast iron skillet.
  • Combine flour, baking powder, and salt in a bowl. Set aside.
  • Cream butter and 1 cup sugar with an electric mixer together in another bowl until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Add vanilla. Add dry ingredients and buttermilk alternately. Fold in strawberries. Transfer batter into the prepared skillet and smooth out the top. Sprinkle with 2 tablespoons sugar.
  • Bake in the preheated oven until golden brown and a toothpick inserted in center comes out clean, 60 to 75 minutes.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 51.5 g, Cholesterol 100.9 mg, Fat 13.9 g, Fiber 1.8 g, Protein 5.8 g, SaturatedFat 8 g, Sodium 246.9 mg

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