Strawberry crunch pound cake

2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
2 cups fresh strawberries, stem removed and chopped
1/3 cup crushed graham crackers
3 tablespoons strawberry jam
2 tablespoons water
Note: Use whatever pan you have
1. Preheat oven to 350 degrees F. Grease and flour 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar with an electric mixer on medium high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, mixing until fully incorporated. Stir in the vanilla extract.
4. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture and mixing just until combined. Fold in the chopped strawberries.
5. Pour the batter into the prepared pan. Sprinkle the crushed graham crackers over the top.
6. Bake for 55 – 60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before removing from the pan and transferring to a wire rack to cool completely.
7. To make the glaze, heat the strawberry jam and water in a small saucepan over medium heat, stirring until the jam has melted and the glaze is smooth. Drizzle over the top of the cooled cake.

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