Another strawberry-y recipe, as strawberries were on sale when I made the chantilly, and I had leftovers to use up. The original recipe here was for a loaf, but since I’m mostly cooking for myself, I like to make muffins and freeze them so that they don’t get gross before I eat them. Pound cakes heat back up nicely, so it works out well.
This recipe starts off similarly, with strawberries in a food processor.
Whisk together your dry goods, and then cream your butter and sugar.
Add eggs and vanilla to the sugar mixture, and beat to combine.
Beating after each addition, alternate adding thirds of the flour mixture and halves of the yogurt until you’ve added them all the to sugar mixture (1/3 flour, 1/2 yogurt, 1/3 flour, 1/2 yogurt, 1/3 flour, and you’re out of both of them).
Now, if you want to do a loaf, pour half of the batter into your loaf pan and drizzle half the puree over it. Repeat with the other half of each, and then swirl with a knife or skewer. For my muffins, I filled the muffin tins 2/3 of the way, and then nudged a hole in the batter, poured in some puree, and swirled it around. I think if I were to do it again, I would just swirl the puree into the batter in the bowl and then spoon it into the muffin pan. Then you’ve just got to bake!
These muffins were delicious, as my friend Kyle would agree. The only problem I had is that sometimes when I have hot strawberry things, if I think the strawberry stuff looks like tomato sauce instead, all I taste is tomato. Gross in plenty of situations. So my first muffin was kind of wrecked, but by the afternoon when I grabbed a mini muffin, they were back to delicious.
Strawberry Swirl Pound Cake
recipe adapted from What’s Cookin, Chicago?
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 6 ounces strawberries (1-1/3 cups)
- 1-1/4 cups plus 2 tablespoons sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon coarse salt
- 1/4 teaspoon baking powder
- 2 large eggs. lightly beaten
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sour cream, room temperature (I used yogurt since it’s what I had/I like it better, and it was fine)
Preheat oven to 350°. Lightly butter a 5-by-9 inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. Alternatively, put papers in tins for either 12 muffins and 12 mini muffins, or 16-18 muffins.
In a food processor, puree strawberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.
In a large bowl, using an electric mixer, beat together butter and 1-1/14 cups sugar until light and fluffy, about 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream/yogurt, beginning and ending with flour mixture.
If making a loaf, transfer half the batter to pan and dot with 1/2 cup strawberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. If making muffins, swirl the puree in to the batter and then spoon into tins, filling them 2/3 full. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1-1/4 hours for a loaf or 16 minutes for muffins.
For a loaf, let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing. For muffins, tilt the muffins at an angle with a fork soon after removing them from the oven to allow them to cool without getting soggy bottoms. Transfer to a cooling rack when you can reasonably handle them.
Store cooled cake, wrapped tightly in plastic, at room temperature, up to 3 days or freeze in individual portions and reheat when you’re hungry!
Cake can be topped with a drizzle of more strawberry puree and/or a dollop of lightly sweetened whipped cream.