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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, pur�e 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.