AMAZING STRAWBERRY POUND CAKE
This is technically considered half pound cake because it calls for half the amount of sugar, flour and butter. But amazing still.
Provided by xavnkatsmom
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h20m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans or 1 square baking dish.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract and ground almonds with the last egg. Pour flour alternately with milk, mixing until just incorporated. Fold in strawberries and water; mixing just enough to evenly combine. Pour the batter into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Run a paring knife between the cake and the edge of the pans and allow cake to cool completely before removing.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 42.4 g, Cholesterol 72.2 mg, Fat 16.7 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 10.1 g, Sodium 124.1 mg, Sugar 26.1 g
STRAWBERRY ALMOND COFFEE CAKE
I came across this winning recipe when helping my mom organize her extensive recipe collection.
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine cornstarch and strawberries until blended. Bring to a boil over medium heat or until thickened. Remove from the heat. Stir in cinnamon and almond extract; set aside. , In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Set aside 1/2 cup for topping. Add baking powder, baking soda and salt to the remaining flour mixture. Stir in buttermilk and egg until moistened., Spread 1-1/2 cups of batter into a greased 8-in. square baking dish. Carefully spread with the strawberry mixture. Drop remaining batter by tablespoonfuls over strawberry mixture. Sprinkle with reserved crumb mixture. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 367 calories, Fat 16g fat (10g saturated fat), Cholesterol 65mg cholesterol, Sodium 309mg sodium, Carbohydrate 51g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
TOASTED-ALMOND POUNDCAKE WITH STRAWBERRY-RHUBARB COMPOTE
Poundcake is like brownies: a baker's challenge that sounds like child's play. The name itself is traditionally half the recipe - a pound each of butter, eggs, sugar and flour - but the technique is critical to producing a cake that is so tender it can stand alone but is still sturdy enough to hold up under a fruit compote, ice cream or sauce. This recipe, adapted from Joseph Murphy, a pastry chef at Gotham Bar and Grill, calls for melting the butter first, beating the eggs and sugar together until they are very thick, then whisking in the flours and the butter. Although the proportions are the same as for any other poundcake, the result is almost spongy, with a fine crumb.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour a loaf pan. In a small saucepan, melt butter. Set aside to cool.
- Using an electric mixer fitted with whisk attachment, beat eggs and 1 cup sugar until thick and pale, about 3 minutes.
- In a bowl, sift together almond flour, cake flour and zest. Fold 1/3 of the flour mixture into eggs until thoroughly combined. Fold in rest of flour in 2 batches. Fold in all but 2 tablespoons of the melted butter. Scrape batter into pan, and sprinkle almonds on top. Brush remaining butter over almonds.
- Bake cake until a tester inserted into the middle comes out clean, 40 to 45 minutes. If the top of the cake seems to be getting overly browned before the center is set, cover with foil and continue baking. Let cool on a rack before inverting.
- Meanwhile, make the compote. In a medium saucepan, combine 12 ounces of the strawberries, the rhubarb, 3/4 cup sugar and 1/4 cup water. Bring mixture to a simmer and cook, stirring occasionally, until fruit breaks down into a puree. Let mixture cool, then taste and add more sugar if desired.
- Just before serving, place remaining strawberries in a large skillet, and sprinkle with sugar to taste. Cook strawberries over high heat until they release their juices and sugar dissolves. Serve slices of the poundcake surrounded by strawberry-rhubarb compote and topped with strawberries.
Nutrition Facts : @context http, Calories 676, UnsaturatedFat 10 grams, Carbohydrate 76 grams, Fat 38 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 17 grams, Sodium 198 milligrams, Sugar 51 grams, TransFat 1 gram
DELICIOUS STRAWBERRY ALMOND COFFEE CAKE - A GUILT FREE INDULGENCE!
This very easy and fun cake made from scratch is a moist, light cake good as a dessert, breakfast, or brunch. A berrylicious delight which can satisfy a baker's ache to bake! Your home will just smell wonderful while it is baking and cooling.
Provided by Manasi
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
- Mix strawberries and 3 tablespoons brown sugar together in a bowl.
- Mix flour, 1/3 cup brown sugar, baking powder, baking soda, and salt in a separate large bowl. Whisk yogurt, melted butter, vanilla extract, and egg in a third bowl. Stir yogurt mixture, alternating with milk, into flour mixture until just moistened. Spoon 2/3 of the batter into the prepared pan; spread strawberry mixture evenly over batter. Top with remaining batter. Sprinkle almonds over batter.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, about 40 minutes. Let cool in pan atop a wire rack for 10 minutes. Run a knife around the edge of the pan before transferring cake to a serving platter.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 29.1 g, Cholesterol 28.6 mg, Fat 5.6 g, Fiber 1.1 g, Protein 3.9 g, SaturatedFat 2.6 g, Sodium 129.6 mg, Sugar 13.9 g
MOIST ALMOND POUND CAKE WITH STRAWBERRY SAUCE
This poundcake is unbelievably moist and delicious. Another awesome use for biscuit mix. The strawberry sauce puts this one over the top.
Provided by BirdyBaker
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Prepare 13-by 9-inch (3 L) baking pan, lined with parchment paper.
- Cake:
- In a bowl, combine biscuit mix, flour and salt. Set aside.
- In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
- Beat in eggs, one at a time. Add vanilla and almond extract. Stir in biscuit mixture and blend until incorporated.
- Pour into prepared pan, spreading to edges with a rubber spatula. Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
- Strawberry Sauce:
- In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes.
- Add sliced strawberries, stirring until sauce turns red from the berries.
- Spoon into center of cake and serve a little with each slice.
Nutrition Facts : Calories 510.1, Fat 23.5, SaturatedFat 11.7, Cholesterol 170.9, Sodium 603.2, Carbohydrate 66.4, Fiber 1.5, Sugar 41.5, Protein 9.3
STRAWBERRY ALMOND COFFEE CAKE
A modified version of a coffee cake recipe I found in a TOH booklet. This uses fresh strawberries. I've never tried it with frozen strawberries so if you are using those I can't tell you how it will turn out. I love the addition of the cinnamon almond mixture to the flavors. The strawberry flavor is very subtle so please do not expect an overpowering flavor of strawberry. To glaze or not to glaze....that is your option LOL. When company is coming I glaze but for family I leave out those calories.
Provided by HokiesMom
Categories Breads
Time 1h10m
Yield 14 slices, 14 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour (or spray with non-stick) a 10 inch fluted tube pan (bundt pan).
- In a mixing bowl, cream together the butter and sugar.
- Add the eggs and mix well.
- Combine the flour, baking powder and baking soda then add to the creamed mixture alternately with the sour cream.
- Beat in the almond extract.
- Gently fold in the strawberries.
- Spoon half of the batter into the prepared pan.
- Combine the filling ingredients and sprinkle half over the batter.
- Top with remaining batter and then finish off with the filling.
- Bake at 350 F for 50-60 minutes or until pick inserted in center comes out clean.
- Cool for 15-20 minutes before removing from the pan to a wire rack. Then let cool completely before serving.
- To glaze or not to glaze -- that is up to you. Just make sure you use glaze after the cake has cooled completely. (1 c confectioner's sugar to 1-2 tbls of low fat milk).
Nutrition Facts : Calories 377, Fat 18.5, SaturatedFat 9.1, Cholesterol 76.4, Sodium 287, Carbohydrate 48.7, Fiber 1.8, Sugar 31.6, Protein 5.9
STRAWBERRY, ALMOND & POLENTA SKILLET CAKE
Think of a cross between cornbread and Victoria sponge and you have this strawberry, almond and polenta cake. Best topped with clotted cream or vanilla ice cream
Provided by Esther Clark
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Butter a 20cm frying pan or cake tin with a little butter. Heat the oven to 180C/160C fan/gas 4.
- Beat together the softened butter, sugar, vanilla and almond extract for 5 mins, or until light and fluffy. Add the eggs, one at a time, mixing after each addition to combine, then fold through the flour, polenta and ground almonds. Fold through half the strawberries.
- Spoon the mixture into the skillet or cake tin and smooth over. Dot with the remaining strawberries and bake for 40-45 mins or until golden brown and firm. Serve warm with ice cream or clotted cream.
Nutrition Facts : Calories 501 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
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