Sunday, August 15, 2010

Cream Cheese Pound Cake with Strawberry Coulis

Another fantastic cake from Deb at Smitten Kitchen... cream cheese pound cake with strawberry coulis. This cake was everything I hoped and knew it would be, and it was perfect for my tea party I had with three of my closest lady friends and my sister. The coulis, which is a sort of fresh strawberry sauce, was the perfect addition of tang and sweetness to the rich, creamy pound cake... I love frosting, but this coulis was more magical than layers and layers of the most amazing frosting. All in all a very delightful cake!

Cream Cheese Pound Cake with Strawberry Coulis

 Serves at least 10 (depending on the size of the slices)
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 package (8 ozs) Philadelphia brand cream cheese, room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
3 cups all purpose flour
1 teaspoon salt

1. Preheat the oven to 325. Butter and flour a 12 cup bundt pan; set aside.
2. Place the butter and cream cheese in a large bowl or kitchen aid mixer and beat on medium speed until smooth-- about 5-7 minutes.
3. Add the sugar, increase speed to high and beat at least 5 minutes to make it airy and light.
4. Add each egg in one at a time, beating after each addition. 
5. Add the vanilla, flour and salt. Mix until just thoroughly combined.
6. Pour the prepared batter into the bundt pan and smooth the top over with a spatula.
7. Bake for 1 hour and 15 minutes, at which point the cake should be golden brown at the top and a toothpick inserted into the cake will come out clean.
8. Let cake cool in pan for 20 minutes, then remove from pan and serve (or refrigerate if you're eating it later.)

Strawberry Coulis

2 cups quartered, hulled fresh strawberries
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lemon juice

1. Put all ingredients in a blender.
2. Puree until very smooth, then strain (with a medium size bowl underneath) through a fine mesh strainer to remove the seeds.
3. Cover and refrigerate until cold. 
The coulis can be made a day ahead and refrigerated until you're ready to serve the cake.