I’ve never been a huge fan of pound cake. I like it just fine and definitely wouldn’t turn down a slice. (Although, when given a choice, I’ll go chocolate just about every time.) But, in the case of this one, there’s pound cake and then there’s pound cake.
This pound cake takes a slight detour from traditional in a couple of ways. First of all, cream cheese is substituted for some of the butter. That little bit of tanginess makes a big difference. Then, brown sugar takes the place of some of the white sugar. Those two are among my favorite ingredients, and they really make this cake something special.
All on its own, this cake is delicious. But, if you want a little something extra, the strawberry-white chocolate sauce is your ticket. It’s a variation of a simple sauce that is a go-to for me for dressing up desserts. Just two ingredients and a microwave are all you need. Feel free to vary the strawberry component with your favorite fruit preserves. Then, just dig in and enjoy!
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1 & 1/2 cups unsalted butter, softened
- 8 ounces cream cheese, softened
- 2 cups granulated sugar
- 1 cup light brown sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 ounces white chocolate
- 3 ounces strawberry preserves
Preheat oven to 325°. Generously grease a 12-cup Bundt pan or tube pan.
Whisk together flour and salt. Set aside.
Beat butter and cream cheese until fluffy. Add both sugars and mix well. Add eggs, 2 at a time, mixing well after each addition. Mix in vanilla.
Gradually add flour mixture, beating just until blended.
Pour batter into prepared pan. Bake 80-90 minutes, or until a long pick inserted into the center comes out clean.
Cool cake in pan for about 15 minutes. Then, remove cake to wire rack to cool completely.
Place white chocolate in a microwave-safe bowl. Heat in 30-second increments until chocolate melts when stirred. Add preserves and stir until blended. Spoon warm sauce over cake slices.