Indulge in Delicious Almond Pound Cake with Strawberry Sauce
Welcome, foodies! Today I have a treat for you – a deliciously moist almond pound cake with a tangy strawberry sauce that is sure to make your taste buds dance with joy. My love for cooking and baking has led me to many kitchen creations, but this almond pound cake recipe holds a special place in my heart.
With its rich nutty flavor, light and fluffy texture, and the sweet kick of strawberry sauce, this cake is perfect for any occasion. It’s a classic southern pound cake recipe made even better with the addition of almonds and strawberries. This recipe may seem complicated at first glance, but trust me when I say it’s easy to follow and worth every minute spent making it.
Whether it’s a family gathering or just wanting to indulge yourself in something sweet, this almond pound cake with strawberry sauce will be the star on your dessert table. So let’s get started on this mouth-watering adventure, shall we?
Why You’ll Love This Recipe
Are you searching for a decadent dessert that will leave your taste buds satisfied and your guests begging for more? Look no further than this moist almond pound cake with strawberry sauce recipe that is sure to be the star of any gathering!
Firstly, let’s talk about how easy this recipe is to make. With just a few simple ingredients like unsalted butter, granulated sugar, eggs, all-purpose flour and biscuit mix, you can make an impressive dessert without breaking a sweat. Plus, the addition of almond extract gives this cake a nutty flavor that complements the sweet and tangy strawberry sauce perfectly.
But what really sets this recipe apart is the moist and flavorful texture of the cake. Unlike some pound cakes that can be dry and dense, this almond pound cake is deliciously moist and bursting with fresh strawberry flavor in every bite. The secret ingredient? Cream cheese! Its addition to the batter makes the cake soft and moist—perfect for absorbing all of the delicious sauce that will go on top.
And speaking of sauce, let’s talk about that strawberry sauce. Made with fresh strawberries and a hint of vanilla, this sauce is sinfully good. It’s perfect for drizzling over the warm cake or using as a dipping sauce for slices.
Finally, this recipe is incredibly versatile. Whether you’re looking to impress your dinner guests or bring something special to a potluck picnic or birthday party, this recipe will not disappoint. You can easily whip up a bundt cake or mini loaf cakes instead of one large layer cake, or even experiment with keto-friendly almond flour substitutions if desired.
In conclusion, if you’re looking for an impressive dessert that tastes as good as it looks, this moist almond pound cake with strawberry sauce recipe is calling your name. Trust me when I say that it’s worth it—your taste buds will thank you!
Ingredient List
Let’s start by taking a look at the ingredients list for this Moist Almond Pound Cake With Strawberry Sauce Recipe. Don’t worry, you probably have most of these ingredients in your pantry already! Here’s what you’ll need:
For the Almond Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened, plus more for pan
- 2 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 1/2 cup milk
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup almond flour
For the Strawberry Sauce:
- 1 pound fresh strawberries, hulled and halved
- 1/2 cup granulated sugar
- Juice of 1/2 medium lemon
Don’t have almond flour? You can easily substitute it with biscuit mix or ground almonds if needed. Note that this recipe doesn’t include cream cheese, as some variations do, but feel free to experiment with adding it to the mix if you’d like.
The Recipe How-To
Now that you know why this Moist Almond Pound Cake with Strawberry Sauce recipe is amazing, let’s start baking! This recipe is simple and easy to follow, so you can quickly get a deliciously moist and flavorful cake that’s perfect for any occasion. Here are the steps on how to make this incredible cake:
Preparing the Cake Batter
Step 1: Preheat your oven to 350°F (175°C) and prepare a bundt pan with non-stick baking spray.
Step 2: In a mixing bowl, cream together 1 cup of unsalted butter, 1 and 1/2 cups of granulated sugar, and 1 teaspoon of vanilla extract until light and fluffy.
Step 3: Add in 4 large eggs one at a time, making sure to fully incorporate each egg before adding the next.
Step 4: Beat in 4 ounces of softened cream cheese along with a mixture of 1/2 cup of light brown sugar, 1/4 cup of granulated sugar, and 1/4 teaspoon of salt.
Step 5: Mix in 2 cups of all-purpose flour, 1/2 cup of almond flour, and 1 tablespoon of biscuit mix until well combined.
Baking the Pound Cake
Step 6: Pour the cake batter into your prepared bundt pan and smooth it down with a spatula.
Step 7: Bake the pound cake for approximately an hour, or check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, then your pound cake is ready!
Making the Strawberry Sauce
Step 8: While your delicious almond pound cake is baking, let’s prepare the fresh strawberry sauce.
Step 9: In a saucepan over medium heat, melt 1/2 cup of unsalted butter.
Step 10: Mix in 1 pound of sliced fresh strawberries and cook for about 5 minutes.
Step 11: Stir in 1/4 cup of granulated sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of almond extract until the strawberries are covered in gooey goodness.
Step 12: Reduce the heat to low, letting this strawberry mixture simmer for about 10 more minutes. This will allow the mixture to thicken into a delectable strawberry glaze.
Serving Your Cake and Sauce
Step 13: Once your almond pound cake is ready, take it out of the oven and let it cool for several minutes before removing it from its pan.
Step 14: Serve your deliciously moist cake warm with a generous drizzle of the warm strawberry sauce.
This Moist Almond Pound Cake with Strawberry Sauce recipe is perfect
Substitutions and Variations
So you’re ready to make this deliciously moist and flavorful almond pound cake with strawberry sauce, but you don’t have all the ingredients or want to switch things up a bit? No worries, I’ve got you covered with some substitutions and variations that will still ensure a satisfying dessert experience!
Firstly, you can substitute the all-purpose flour with almond flour or coconut flour for a gluten-free or keto-friendly version. Just keep in mind that these flours are denser and may require more moisture, so adjust accordingly.
If you don’t have biscuit mix on hand, you can use cake mix instead for a lighter texture. As for the butter, you can use salted butter if that’s all you have, but reduce or omit the added salt accordingly. You can also swap out the cream cheese for sour cream or Greek yogurt for a tangier flavor.
For the strawberry sauce, if fresh strawberries aren’t available, you can use frozen ones instead. Simply thaw before using and adjust the sugar content as needed. If you prefer a thicker consistency, add cornstarch dissolved in water to the sauce while heating.
Variations of this recipe include adding chopped nuts like pecans or walnuts to the batter for added crunch and flavor. You can also bake it in a bundt pan instead of a loaf pan for an elegant touch to your presentation.
For an extra indulgent treat, serve it with whipped cream and more fresh strawberries on top. You can even make a strawberry compote by simmering chopped strawberries in sugar and lemon juice until thickened.
So go ahead and experiment with these substitutions and variations to create your own unique twist on this classic southern pound cake recipe!
Serving and Pairing
Now that your deliciously moist almond pound cake with strawberry sauce is ready, it’s time to serve and enjoy! There are a few different serving and pairing options to consider based on your needs and preferences.
Firstly, you can simply slice the cake and serve each piece with a drizzle of the strawberry sauce on top. This classic combination is always a hit, especially if you’re serving the pound cake as a dessert after a meal. The creamy, nutty flavor of the almond pound cake pairs perfectly with the sweet-tartness of the strawberry sauce.
For an extra special touch, you can also add some whipped cream or fresh berries on top of each slice. This makes for a beautiful presentation and adds even more flavor and texture to your dessert.
If you’re looking for something a bit more decadent, try using this pound cake as the base for a strawberry shortcake or trifle. Layer sliced pound cake with whipped cream and fresh strawberries for a stunning dessert that’s sure to impress.
Another option is to use this recipe to make individual mini cakes in a muffin tin or cake pop maker. These make perfect bite-sized treats for parties, picnics, or just snacking at home.
When it comes to pairing, there are many options that will complement the flavors of this almond pound cake and strawberry sauce. A light-bodied red wine like pinot noir or beaujolais would be lovely alongside this dessert. If you prefer something non-alcoholic, try a refreshing cup of iced tea or lemonade.
No matter how you choose to serve or pair this delicious cake, one thing is certain: its moist flavorful texture and bursting fresh strawberry taste will leave your taste buds wanting more!
Make-Ahead, Storing and Reheating
Although this almond pound cake with strawberry sauce recipe is best served fresh out of the oven, it can be made ahead of time and stored for later use. In fact, I find that it tastes even better the next day after all the flavors have melded together. You can store the cake in an airtight container or wrap it tightly in plastic wrap and store it in the fridge for up to four days.
If you want to make this cake even further ahead of time, you can store the unbaked batter in your freezer for up to three months. When you are ready to bake it, simply thaw the batter in your fridge overnight and bake as directed.
When reheating the cake, use either a microwave or oven. If using a microwave, place a slice of cake on a microwave-safe plate and heat for 15-20 seconds. If reheating in the oven, preheat your oven to 350°F (180°C), place slices of cake on a baking sheet, and warm for about five minutes.
Finally, don’t forget about storing and reheating the strawberry sauce! If you have leftover sauce, transfer it into an airtight container or jar and store it in your fridge for up to one week. When reheating the sauce, do so over low heat on your stovetop while stirring frequently.
By following these tips, you’ll be able to enjoy this deliciously moist almond pound cake with fresh strawberry sauce anytime you wish.
Tips for Perfect Results
Now that we’ve got the recipe covered, let me share some tips to ensure your pound cake turns out perfectly moist and flavorful every time.
1. Use room temperature ingredients: It’s important to have all your ingredients at room temperature. Cold ingredients won’t blend well and can cause clumps in your batter, which results in a dry cake.
2. Cream butter and sugar properly: Be sure to cream the softened butter and sugar together until it’s light and fluffy. This process helps to incorporate air into the batter, which will give you a soft, moist cake.
3. Don’t overmix: Overmixing the batter can result in a dense cake with a tough texture. Mix until just combined then stop to ensure perfect consistency.
4. Use quality flour: Quality flour will give your pound cake the right texture and structure.
5. Add almond extract: Almond extract adds a unique flavor that pairs well with fresh strawberries.
6. Bake at the right temperature: Preheat your oven and bake at 350°F for about an hour, or until fully cooked.
7. Prevent sticking: Before baking, add baking spray or melted butter to the pan then sprinkle with flour to prevent sticking.
8. Let it rest before eating: After removing from the oven, let it cool completely before slicing as this allows for even distribution of moisture throughout the cake slices.
By keeping these tips in mind, you’ll be sure to end up with a deliciously moist and flavorful pound cake topped with fresh strawberry sauce that is simply divine!
Bottom Line
:
If you are looking for a delicious and impressive dessert that will delight your guests, look no further than this Moist Almond Pound Cake with Strawberry Sauce Recipe! Bursting with fresh strawberry flavor and deliciously moist and flavorful, this cake is sure to be a crowd-pleaser.
With its easy-to-follow instructions and adaptable ingredients list, you can customize this cake to your own tastes and preferences. Whether you use biscuit mix or all-purpose flour, cream cheese or whipped cream, or almond extract or vanilla, this recipe is endlessly customizable.
So the next time you’re looking for a dessert that’s easy to make but looks like you spent hours in the kitchen, try this Moist Almond Pound Cake with Strawberry Sauce Recipe. Everyone will be impressed by its moistness, bursting fresh strawberry flavor, and elegant presentation. With just a few simple ingredients and steps, you’ll have a dish that’s sure to impress. Happy baking!
Moist Almond Pound Cake With Strawberry Sauce Recipe
Ingredients
- 3 cups biscuit mix
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup unsalted butter, softened
- 6 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 2 cups sliced strawberries
Instructions
- 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
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.