Deliciously rich, moist sour cream pound cake is a decadent dessert for any occasion. Grill it with a cinnamon butter spread for the perfect addition to your next cookout.
1 ¼cupscinnamon brown sugar butter,room temperature
1 ¼cupsgranulated sugar
3eggs
2cupsall-purpose flour
⅛teaspoonbaking soda
¼teaspoonsalt
½cupsour cream
1teaspoonvanilla extract
Cinnamon Brown Sugar Butter
1 ½cupsbutter
⅓cupbrown sugar
⅓cuppowdered sugar
3Tablespoonshoney
1Tablespoonground cinnamon
Grilled Strawberries
Fresh strawberries(5 for each serving you are making)
Balsamic Vinegar
Granulated Sugar
Instructions
Cinnamon Brown Sugar Butter
Place all ingredients in a medium bowl.
Blend with an electric mixer until well mixed and smooth. Set aside.
Sour Cream Pound Cake
Preheat oven to 325 degrees. Butter and flour loaf pan. Line bottom and 2 long sides with one long piece of parchment paper. Butter and flour parchment paper. This parchment liner will help you remove pound cake from pan.
In a large bowl of an electric mixer, beat cinnamon brown sugar butter at medium speed until creamy and lighter in color. This usually takes between 4-7 minutes. This helps incorporate air into the pound cake.
Continue beating while gradually adding sugar until light and fluffy.
Add eggs, one at a time, beating at low until just blended.
Mix flour with baking soda and salt.
Combine sour cream and vanilla extract.
Alternately add flour and sour cream-vanilla extract to butter-sugar mixture, mixing until just blended. DO NOT OVERMIX!
Pour into prepared pan.
Bake for 1 hour and 15 minutes or until toothpick in center comes out clean. Do not open the oven prior to the 1 hour and 15 minutes.
Cool on wire rack for 20 minutes.
Run knife around ends of cake where there is no parchment paper before attempting to lift out. Lift out and place on wire racks to let cool completely.
Grilled Strawberries
Wash and dry strawberries.
Set up an assembly line with balsamic vinegar in a bowl and the granulated sugar on a flat plate.
Dip each strawberry in the balsamic vinegar then roll in the sugar. Place it on the skewer.
Repeat with remaining strawberries.
To Grill:
Preheat grill to medium-high heat.
Thickly slice cooled pound cake. I like my slices to be about 1" thick.
Butter both sides of pound cake with leftover cinnamon brown sugar butter.
Place on grill, along with sugared strawberry skewers and grill for 2 minutes per side, or until grill marks appear on the pound cake.
Remove from the grill and immediately serve with a scoop of vanilla ice cream and grilled strawberries or sliced fruit on top.
Notes
TIPS FOR GRILLING POUND CAKE
Make sure you use thick cake slices, about 1 to 2 inches.
Place the cake slices at an angle on the grates.
Grill over direct heat.
Don't move the cake while grilling to ensure proper grill marks and to help prevent the cake from falling apart.
Have the toppings out so you or your guests can top the slices and enjoy the grilled cake while it is still warm.