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Vanilla-Sour Cream Poundcake with Fresh Berry Sauce

Source of Recipe


Judy Contino






List of Ingredients



• -- Fresh Berry Sauce --
  
• 1 pint each, hulled: raspberries and strawberries
  
• 1/3 cup sugar, or to taste
  
• 1 tsp vanilla
  
• 1/8 tsp ground cinnamon
  
• .
  
• -- Poundcake --
  
• 3/4 cup (1-1/2 sticks) plus 1 Tbsp unsalted butter, softened
  
• 2/3 cup sugar
  
• 3 large eggs
  
• 1/2 cup sour cream
  
• 1-1/2 tsp vanilla
  
• Seeds of 1 vanilla bean (optional)
  
• 1-1/3 cups cake flour
  
• 3/4 tsp baking powder
  
• 1/4 tsp salt
  
• Fresh berries, whipped cream, mint sprigs (optional)
  






Instructions



1. For sauce, purée raspberries and strawberries in food processor or blender. Add sugar, vanilla, and cinnamon. Push sauce through fine wire mesh strainer into bowl to remove seeds. Cover; refrigerate 12 hours.
   
   
2. Heat oven to 350° F. Beat the butter in a large bowl with a mixer on medium speed until light, about 3 minutes; beat in sugar until fluffy, 3 minutes. Beat in eggs, one at a time. Beat in sour cream, vanilla, and vanilla seeds. Sift together the flour, baking powder, and salt in a medium bowl. Add to butter mixture; mix just until blended.
   
   
3. Spoon batter into a greased and floured 8- x 4-inch loaf pan with bottom and sides lined with parchment paper. Bake until an inserted wooden pick comes out clean, 50 to 60 minutes. Cool on wire rack 20 minutes; unmold. Cool completely.
   
   Cut cake into slices. Pour fresh berry sauce on each serving plate; top with cake slice. Garnish with berries, whipped cream, and a mint sprig.
   
   Makes 8 servings.