Buttermilk Pound Cake With Strawberries Food

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

Ingredients

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

Ingredients

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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