This Strawberry Crunch Pound Cake is a delightful twist on the classic pound cake, with a rich and buttery texture complemented by a fresh, fruity crunch. The cake is made with a simple batter and topped with crushed freeze-dried strawberries for a burst of flavor and color. It’s perfect for any occasion, whether you’re hosting a tea party or enjoying a slice with your coffee.
Ingredients:
- 4 large eggs (approximately 250g)
- 250g all-purpose flour
- 250g unsalted butter, softened
- 240g granulated sugar
- 10g vanilla sugar
- 2 tsp baking powder
Equipment:
- Kitchen scale
- Mixing bowls
- Hand mixer or stand mixer
- Microwave-safe bowl
- Cake pan (pound cake pan recommended)
- Cooling rack
Instructions:
Preparation:
- Begin by accurately weighing all the ingredients using a kitchen scale to ensure each one matches the weight of the eggs, which is roughly 250g.
- Preheat your oven to 180°C (356°F). Grease your cake pan with a little butter or use non-stick spray to prevent sticking.
Melt the Butter:
- Place the butter in a microwave-safe bowl. Heat it in the microwave for about 30 seconds, or until it’s just melted. Be careful not to overheat.
Mix Butter and Sugars:
- In a large mixing bowl, combine the melted butter with the granulated sugar and vanilla sugar.
- Using a hand mixer or stand mixer, beat the mixture on medium speed until it becomes light and fluffy.
Incorporate Eggs:
- Gradually add the eggs, one at a time, to the butter-sugar mixture. Continue to beat after each addition until each egg is fully incorporated.
Add Flour and Baking Powder:
- Sift the flour into a separate bowl to remove any lumps and ensure a smooth cake texture.
- Gradually add the sifted flour to the wet ingredients, mixing slowly to combine well and prevent lumps from forming.
- Once all the flour is incorporated, sprinkle in the baking powder and mix until everything is combined into a smooth batter.
Bake the Cake:
- Pour the cake batter into the prepared cake pan, smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for about 40-60 minutes. Start checking the cake at 40 minutes by inserting a toothpick or cake tester into the center. If it comes out clean, the cake is done.
Cooling:
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
Serving Suggestions:
- For a delightful finishing touch, sprinkle crushed freeze-dried strawberries over the cake or alongside your serving plates for a burst of flavor and color.
- Serve with a cup of tea or coffee for a special treat at any time of the day.
Tips:
- Ensure all ingredients are at room temperature before starting the mixing process for better incorporation.
- For an extra moist cake, consider brushing the top with a simple syrup after baking.
- Store leftovers in an airtight container to keep the cake fresh for several days.
Enjoy your delicious Strawberry Crunch Pound Cake—a perfect blend of rich, buttery cake and fresh, fruity flavor. It’s sure to be a hit with friends and family!