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Ingredients
| dry biscuit mix: 3 cups |
| all-purpose flour (unsifted): 1/2 cup |
| salt: 1/8 tsp |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1/2 cup (packed) |
| cream cheese: 1 8oz package (softened) |
| unsalted butter: 1/4 cup (softened) |
| eggs: 6 |
| vanilla extract: 1 tsp |
| almond extract: 1/4 tsp |
| granulated sugar: 1/4 cup |
| unsalted butter: 2 Tbl |
| strawberries (sliced): 2 cups |
Moist Almond Pound Cake With Strawberry Sauce
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
60 min -
Servings
11 serving(s)
Tags
- Preheat oven to 350 degrees F (180 degrees C). Prepare 13-by 9-inch (3 L) baking pan, lined with parchment paper.
- Cake:
- In a bowl, combine biscuit mix, flour and salt. Set aside.
- 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.
- Beat in eggs, one at a time. Add vanilla and almond extract. Stir in biscuit mixture and blend until incorporated.
- 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.
- Strawberry Sauce:
- In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes.
- Add sliced strawberries, stirring until sauce turns red from the berries.
- Spoon into center of cake and serve a little with each slice.