I’m holding on to summer as tightly as I can. I love fall, but I’m not ready to give up summer just yet. One way I’m hanging on is I’m trying to devour as much seasonal fruits and vegetables as possible before they’re gone. That’s where this dessert comes in. I wanted a simple cake to use as a foundation for a pillow of whipped cream and a pile of fresh fruit that could really shine. I got what I wanted, and then some, with this simply amazing cream cheese pound cake.
One afternoon my friend Becky came over for lunch. With her help I prepared the pound cake for dessert and Becky tested out a grilled cheese sandwich recipe. I’m sometimes hesitant about unfamiliar flavor combinations so when she built the sandwiches with hazelnut butter, dried cherries, arugula and provolone cheese, I admit that I was a little skeptical. But I should have trusted Becky and her amazing ability to bring simple ingredients together to create something fresh and innovative. I probably could have eaten three of those sandwiches, they were delicious. You can find the recipe on her blog, Vintage Mixer.
Next up was dessert! The pound cake turned out incredibly moist, with a golden crispy exterior and a hint of citrus. The honey-sweetened whipped cream is perhaps one of the best ideas I’ve ever had. Fresh peaches and raspberries bring the ensemble together, though feel free to use other fruit and berries if you wish.
Later that evening I shared the pound cake with more friends. We sat outside and sipped wine, only coming inside when the bottles were empty and our dessert plates practically licked clean. It was perfect. Summer, I’m sure going to miss you when you’re gone.
- For the pound cake:
- 2 cups (250 grams) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- 8 ounces (225 grams) cream cheese, at room temperature
- ¾ cup (170 grams) unsalted butter, at room temperature
- 1½ cup (300 grams) sugar
- 2 teaspoons vanilla
- 4 large eggs
- For the whipped cream:
- 1 cup heavy cream
- 3 tablespoons honey
- 1 teaspoon vanilla
- Preheat the oven to 325 degrees F. Butter and flour a 9x5 inch loaf pan.
- In a bowl, combine the flour, baking powder, salt, and lemon zest. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the butter and sugar and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. Add the dry ingredients and mix on low until the mixture is just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and bake until golden and a toothpick inserted into the center comes out clean, about 1 hour. Let cake cool in the pan for 20 minutes, then remove to a wire rack to cool completely.
- To make the whipped cream, beat the heavy cream on high speed to soft peaks. Add the honey and vanilla and beat until just barely stiff peaks. Serve immediately on top of the pound cake with fresh fruit.
- The pound cake will store tightly wrapped at room temperature for several days. The whipped cream should be stored in the fridge.
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