Subj : Strawberry pound cake
To   : JIM WELLER
From : Ruth Haffly
Date : Tue Jul 26 2022 12:05:52

Hi Jim,

 JW> Ruth, how do you make yours?

 RH> sour cream

 JW> I've used sour cream in cakes but never in a pound cake.

I use lemon greek yogurt in the lemon pound cake I make. I've noticed
sour cream in a number of pound cake recipies I've read over the years.

 RH> stir in chopped strawberries

 JW> That's not what I imagined either. I expected sliced strawberries
 JW> and whipped cream as a topping after it was baked and cooled.

 RH> pour into buttered 10" cast iron fry pan.

 JW> That too is an unfamiliar technique to me, at least for pound cakes.

The whole book is on cast iron cooking. I own several cast iron fry pans
and a dutch oven, all getting regular use.


 RH> I'll send the recipe

 JW> Please do.

STRAWBERRY SKILLET POUND CAKE

3/4 c plus 1 T unsalted butter, divided and softened
2 c plus 2 T flour (I use whole wheat pastry), divided
1 pound fresh strawberries
1 1/2 c plus 3* T sugar, divided
3 large eggs
3/4 t vanilla extract
1 3/4 t baking powder
3/4 t** kosher salt
3/4 c sour cream

Prehear oven to 350, brush inside of 10" cast iron skillet with 1 T of
salted butter. Sprinkle with 2 T of flour, shake out excess.
Chop half of strawberries, cut remaining half into half, lenghtwise.
In a large bowl beat remaining 3/4 c butter and 1 1/2 c sugar on high
until fluffy, scraping sides as needed. Reduce speed to medium, beat in
eggs, one at a time and vanilla.
In a medium bowl on the side combine flour, salt and baking powder.
Gradually add to butter mixture, alternating with sour cream but
beginning and ending with flour. By hand, fold in chopped strawberries,
then pour into prepared skillet. Arrange strawberry halves on top,
pressing in slightly. Sprinkle with 2T * sugar.
Bake until a wooden pick inserted in center comes clean, about 50
minutes. (Shield edges with foil to prevent excess browning. Sprinkle
with remaining 1T* of sugar, cool on wire rack.

*I use turbinado sugar for the sprinkle, only using about 1 1/2 T total,
sprinkling some on only before baking. The coarser sugar gives it a
slight crunch.

**I use about 1/2 t of sea salt.

Good served warm with whipped cream or ice cream, or just by itself.








---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


....  It works!  Now, if only I could remember what I did.

--- PPoint 3.01
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