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Parmesan Pound Cake With Fresh Berries

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“I have not tried this recipe yet but it sounds intriguing. It is adapted from a recipe from Metrovino restaurant in Portland, OR. The restaurant serves it with a coffee anglaise.”
READY IN:
45mins
SERVES:
14
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together the flour, baking powder, and salt into a large mixing bowl.
  2. Whisk in the Parmesan. Set aside.
  3. Cream together the butter and sugar with a mixer, about 5 minutes.
  4. One at a time, add eggs to the butter mixture, mixing well (at medium speed) after each addition.
  5. Add cream cheese and mix until smooth.
  6. On slowest speed, alternate adding the flour mixture and the crème fraîche, ending with the flour mixture. Do not overmix.
  7. Butter and lightly flour two (8x8) metal cake pans or one large metal baking pan (9x12 or 9x13).
  8. Pour the cake batter into the prepared pans and spread evenly. Tap the pan down sharply on the countertop a couple of times to release any air bubbles.
  9. Bake at 350°F for 45-55 minutes, or until toothpick comes out clean. Let cool.
  10. Invert the completely cool cake onto a cutting board, trim the edges away, and then with a serrated cake knife, cut the cake in half lengthwise. Cut widthwise into 1½-inch slices. You will end up with fourteen 4- by 1½-inch slices. (Or cut slices only as you need them, keeping the cake well sealed in plastic wrap).
  11. Serve with your choice of garnishes.

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