Strawberries and Cream Pound Cake

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Anne Byrn's skillet strawberry pound cake
Photograph from SKILLET LOVE: From Steak to Cake: More Than 150 Recipes in One Cast-Iron Pan. Copyright © 2019 by Anne Byrn. Photography by Danielle Atkins. Reprinted with permission of Grand Central Publishing. All rights reserved.

Pound cakes always bake so beautifully in the iron skillet.

Strawberries and Cream Pound Cake
 
Makes 1 (12-inch) cake
Ingredients
  • 1 cup plus 1 teaspoon unsalted butter, softened and divided
  • 3 cups all-purpose flour*
  • ½ teaspoon salt
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup chopped fresh strawberries (about ¼-inch pieces)
  • Confectioners’ sugar, for dusting
  • Sweetened whipped cream and sliced fresh strawberries, to serve
Instructions
  1. Preheat oven to 350°. Grease a 12-inch skillet with 1 teaspoon softened butter.
  2. In a small bowl, whisk together flour and salt.
  3. In a large mixing bowl, beat remaining 1 cup softened butter with a mixer on medium-low speed until creamy, about 1 minute. Beat in the sugar, a cup or so at a time. Increase the mixer speed to medium, and beat until pale in color, about 1 minute more. Turn the mixer to low speed, and add the eggs, one at a time, beating each egg until thoroughly incorporated before adding the next. Blend in the vanilla. Scrape down the sides of the bowl.
  4. With the mixer on low speed, add the flour mixture and cream alternately, beginning and ending with the flour, and beat until combined. Scrape down the sides of the bowl. Dump the batter into the prepared skillet, smoothing the top with the spatula. Scatter the chopped strawberries over the top.
  5. Bake until the cake is golden brown and crackly on top and a toothpick inserted near the center of the cake comes out clean, 1 hour and 10 minutes to 1 hour and 15 minutes. Run a knife around the edges of the skillet, and let the cake cool in the pan for 30 minutes.
  6. Give the pan a good shake, invert the cake onto a plate or your hand, then invert it again onto a wire rack. Let it cool for 1 hour before slicing. Serve with a dusting of confectioners’ sugar or top with whipped cream and sliced strawberries. Wrap leftovers in aluminum foil, and store at room temperature for up to 5 days or in the freezer for up to 6 months.
Notes
*Anne uses King Arthur Flour.

Recipe and photograph excerpted from SKILLET LOVE : From Steak to Cake: More Than 150 Recipes in One Cast-Iron Pan. Copyright © 2019 by Anne Byrn. Photography by Danielle Atkins. Reprinted with permission of Grand Central Publishing. All rights reserved.