Moist Almond Pound Cake With Strawberry Sauce |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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This poundcake is unbelievably moist and delicious. Another awesome use for biscuit mix. The strawberry sauce puts this one over the top. Ingredients:
3 cups biscuit mix |
1/2 cup all-purpose flour |
1/8 teaspoon salt |
1 cup granulated sugar |
1/2 cup light brown sugar, packed |
1 (8 ounce) package cream cheese, softened |
1/4 cup unsalted butter, softened |
6 eggs |
1 teaspoon vanilla |
1/4 teaspoon almond extract |
1/4 cup granulated sugar |
2 tablespoons unsalted butter |
2 cups sliced strawberries |
Directions:
1. Preheat oven to 350 degrees F (180 degrees C). Prepare 13-by 9-inch (3 L) baking pan, lined with parchment paper.
2. Cake:
3. In a bowl, combine biscuit mix, flour and salt. Set aside.
4. In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
5. Beat in eggs, one at a time. Add vanilla and almond extract. Stir in biscuit mixture and blend until incorporated.
6. Pour into prepared pan, spreading to edges with a rubber spatula. Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then invert onto a rack to cool completely.
7. Strawberry Sauce:
8. In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes.
9. Add sliced strawberries, stirring until sauce turns red from the berries.
10. Spoon into center of cake and serve a little with each slice.
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