Crème Fraîche Pound Cake

With crème fraîche in the batter, this triple-berry cake is an elevated version of pound cake and one of our editor-in-chief’s go-to recipes because you can make it with any fruit. We use strawberries, blueberries, and blackberries, but feel free to substitute with fruit you have on hand. Berries, apples, pears, and fruits with low moisture content work best. For more ways with crème fraîche, pick up a copy of our March/April 2019 issue!

Crème Fraîche Pound Cake
 
Makes 1 (9-inch) cake
Ingredients
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • ½ cup (110 grams) firmly packed light brown sugar
  • 3 large eggs (150 grams)
  • 1 tablespoon (18 grams) vanilla bean paste
  • 1 tablespoon (3 grams) lemon zest (about 1 lemon)
  • 2 cups (250 grams) all-purpose flour
  • 1¾ teaspoons (8.75 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • ¾ cup (180 grams) crème fraîche
  • ⅓ cup (54 grams) plus ¼ cup (41 grams) fresh blueberries, divided
  • ⅓ cup (54 grams) diced fresh blackberries
  • ⅓ cup (52 grams) diced fresh strawberries
  • 3 fresh strawberries (46 grams), quartered
  • 4 fresh blackberries (25 grams), halved
  • 2 tablespoons (24 grams) turbinado sugar
  • Crème Fraîche Chantilly (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Butter a 9-inch springform pan. Line bottom of pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste and zest.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with crème fraîche, beginning and ending with flour mixture, beating just until combined after each addition. Fold in ⅓ cup (54 grams) blueberries, diced blackberries, and diced strawberries. Spread batter in prepared pan. Top with quartered strawberries, halved blackberries, and remaining ¼ cup (41 grams) blueberries. Sprinkle with turbinado sugar.
  4. Bake until a wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Serve with Crème Fraîche Chantilly.
Notes
You can make this cake using any fruit (fresh or frozen) you like. Substitute 1 cup of any fruit for the berries in this recipe. A fruit with lots of moisture (like peaches) will add to your bake time and the final product will have a wetter crumb.

Crème Fraîche Chantilly
 
Makes about 1 cup
Ingredients
  • 1 cup (240 grams) heavy whipping cream
  • 2 tablespoons (14 grams) confectioners’ sugar
  • ½ teaspoon (2 grams) vanilla extract
  • ⅓ cup (80 grams) crème fraîche
Instructions
  1. In a stand mixer fitted with a whisk attachment, whip cream, confectioners’ sugar, and vanilla until stiff. Fold in crème fraîche. Serve immediately.

 

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