I have a cake batter problem. I love it. I love everything about it. I love the way it looks. I love the way it moves. I love the way it smells. And, not gonna lie, I love the way it tastes. I cannot with a clear conscience encourage eating raw cake batter. It contains raw eggs, after all. I still hear my mom's voice in the back of me head each time I sneak a little taste. I can however encourage you to play with your cake batter. This cake has a particularly thrilling batter. Its thick and gooey. It moves slowly and deliberately like a big sugary butter cloud. Incidentally, it is also (just take my word for it) quite yummy.
I've been developing this recipe for a while. And now, about one year and a dozen or so pound cakes later, I think I've got it. Its a dense, moist and buttery cake with a crunchy sugary top. It doesn't get much better than that. And once you cover it in strawberries and sprinkle it with sugar? Perfection.
You can make this cake with pretty much any fresh seasonal fruit. I've made it with blueberries, I've made it with apricots and other stone fruits, I even made it with citrus slices on the top. But today I used strawberries. Because summer is the season of the strawberry. And may it never end.
Strawberry Pound Cake
1/2 Cup Butter (Softened)
1 1/2 Cups Sugar
2 tsp. Vanilla Extract
1/4 tsp. Kosher or Sea Salt
1 1/2 Cups All Purpose Flour
1/4 tsp. Baking Soda
8 oz Sour Cream
5 or 6 ripe strawberries thinly sliced
Preheat over to 350Begin by combining the flour and baking soda in a small bowl and set aside.
Beat the butter and sugar together. Do not let them get light and fluffy, you are really just trying to combine them. You do not want to incorporate too much air into this cake.
Once the butter and sugar are combined, add the eggs (one at a time,) the vanilla and the salt. Mix until everything is incorporated.
With the mixer on low, add the flour mixture. You could also do this by hand.
Next, add the sour cream. Mix everything together until the batter is smooth and lovely.
Pour the batter into a 8 or 9 inch cake pan that has been greased and lined with a circle of parchment paper.
Cover the top with strawberries and sprinkle generously with sugar.
Bake for 45-50 minutes, until the top is golden and a toothpick comes out clean when poked into the center of the cake.