Lightly toasted pound cake adds a sweet crunch to this spin on the classic shortcake. Let Browned Butter solidify slightly before using.
Grilled Browned Butter Pound Cake with Berries
Serves: 8 servings
- 2⁄3 cup unsalted butter, softened
- 2⁄3 cup Browned Butter (recipe follows)
- 2 1⁄2 cups granulated sugar, divided
- 1⁄2 cup firmly packed light brown sugar
- 6 large eggs
- 3 teaspoons vanilla extract, divided
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 cup whole buttermilk
- 4 cups quartered fresh strawberries
- 1 cup halved fresh blackberries
- 1 tablespoon fresh lemon juice
- Vanilla ice cream, to serve
- Preheat oven to 350°. Spray a 9x5-inch loaf pan with baking spray with flour. Line bottom of pan with parchment paper; spray pan again.
- In a large bowl, beat butter, Browned Butter, 2 cups granulated sugar, and brown sugar with a mixer at medium-high speed until fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition, stopping to scrape sides of bowl. Beat in 2 teaspoons vanilla and almond extract.
- In a medium bowl, whisk together flour and salt. Reduce mixer speed to low; gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 1 hour and 15 minutes to 11⁄2 hours. (Loosely cover with foil to prevent excess browning, if necessary.) Let cool in pan for
- minutes. Remove from pan, and let cool completely on a wire rack.
- In a medium bowl, combine strawberries, blackberries, lemon juice, remaining 1⁄2 cup granulated sugar, and remaining 1 teaspoon vanilla. Let mixture stand for at least 15 minutes.
- Spray a cast-iron grill pan with cooking spray. Heat pan over medium heat.
- Slice pound cake into 8 portions. Cook until lightly toasted, about 1 minute per side. Serve warm with berry mixture and ice cream.
Serves: ⅔ cup
- 2⁄3 cup butter
- In a small saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat, and let cool to room temperature before using.