I made this cake for a dinner party we went to on Friday night. It was great and I decided to make it again for our mamas when they came down to celebrate Mother’s Day last Sunday.
A quick side note here: Jordan was an absolute champ both nights. Friday night he sweetly convinced me – braving my baking righteousness – to bring the cake unbaked to Matt and Alexa’s to finish there. I had just assembled the ingredients and it was already 6:35 pm when I sheepishly admitted that the cake would need to bake for at least an hour. Good call Jordan! Sunday night he was also a dream. Jordan cooked an amazing dinner for 6 ladies, listened to them gab endlessly for hours and did all the dishes! I am a lucky, lucky girl!
Now onto the amazing cake! My new go-to pound cake (aside from the blood orange olive oil cake from a few weeks ago).
Cream Cheese Pound Cake with Strawberry Coulis or Passionfruit Glaze, adapted from Smitten Kitchen
3/4 cup (1 1/2 sticks) unsalted butter, softened
4 oz cream cheese, softened
1 1/2 cup sugar
zest of two lemons
3 large eggs
1 t vanilla
1 1/2 cups all-purpose flour
1 t salt
Preheat an oven to 325 degrees. Butter and flour a loaf pan (or butter a loaf pan and dust with granulated sugar- my preferred method borrowed from my friend Miykaelah).
Beat the butter and cream cheese in a mixture until light and fluffy. Add the sugar and zest. Beat in the eggs one at a time until combined. Add the vanilla. Stir in the flour and salt until just combined. Pour into the prepared loaf pan. Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick comes out clean. Cool on a wire rack for 10 minutes. Remove from the pan. If serving with strawberry coulis, you can serve the cake warm. If you plan to glaze the cake, let it cool to room temperature before glazing.
1 cup fresh strawberries, stems removed
1/4 cup water
2 T sugar
1 T lemon juice
In a blender or food processor, puree the berries, water, sugar and lemon juice until smooth. Strain though a fine mesh sieve and chill. Serve with several tablespoons poured over each slice of cake.
3 T passionfruit pulp
2/3 cup powdered sugar
We all know how much I love passionfruit. It is the most amazing tropical fruit I’ve ever eaten. I wrote a delightful piece about my love here. You can find passionfruit pulp in the freezer section of some latin markets. If you ever see one fresh, buy it (and immediately call me with the market coordinates)!
Whisk together the passionfruit pulp and powdered sugar until smooth. Pour over the cooled cake. Let sit at room temperature to harden.
1/4 cup passionfruit pulp
3 T simple syrup (equal parts sugar and water heated until the sugar dissolves)
Serve with several spoonfuls poured over each slice of passionfruit glazed cake for an extra passionfruity tartness.
This cake is awesome with both fruit sauces. The strawberry is delightfully seasonal and fresh. The passionfruit is too good to describe, especially if your are as obsessed as I. Honestly, I’d recommend both. Maybe do half and half when you bake it at home.