Cream Cheese Pound Cake with Strawberry Coulis
Everyone has little (or sometimes big) failures in the kitchen every now and then and I truly expected this pound cake to be one of my failures. You see, I was in a rush while I was mixing the ingredients and I made a mistake. Instead of using 1 1/2 cups of butter, I only used 1 1/2 sticks of butter (which is 3/4 of a cup). I didn’t realize this until the cake was already in the oven.
I hate when I make silly mistakes like that!
Happily, the cake still turned out pretty good! It was missing that super buttery flavor that I had hoped for, but it was still yummy, especially with the strawberry coulis poured on top of it!
When you make it (because you will make it, right?), please use the correct amount of butter. Learn from my mistakes. You really don’t want to live in a world where half of the butter is missing from your cake.
The strawberry coulis is amazing and I could have happily eaten it with a spoon. It was the perfect combination of tart and sweet and it was so fresh tasting. You could also use raspberries or blackberries, but be sure to adjust the sugar as needed!
Cream Cheese Pound Cake
Recipe adapted from allrecipes.com
- 1 (8 ounce) package cream cheese, room temperature
- 1 1/2 cups butter, room temperature
- 3 cups white sugar
- 6 eggs, room temperature
- 3 cups cake flour (all-purpose flour will also work if you don’t have cake)
- 2 teaspoons vanilla extract
Pre-heat your oven to 325 degrees and grease and flour a bundt pan.
Cream together the cream cheese, butter, and sugar. Add in the eggs one at a time and make sure they are completely incorporated before adding the next. Add in the vanilla. Dump in the flour all at once and mix until combined.Pour batter into bundt pan and bake for 1 hour and 20 minutes, checking with a cake tester after 1 hour.
- 2 cups (12 ounces) hulled strawberries
- 1/4 cup water
- 1 tablespoon lemon juice
- 3 tablespoons sugar
Add everything to a blender or food processor and process until smooth. Press through a mesh strainer to remove all the seeds. Refrigerate until ready to use.