Zutaten für Kato's Triple Fruit Pound Cake
- Peaches
- Pears
- Sour Cherries
- Candied Ginger
- 1 cup (2 sticks) unsalted butter
- White Sugar
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- Buttermilk
- 4 large eggs
- 1 teaspoon lemon extract
- Fresh Lemon Rind
- 1 cup sour cream
- ½ teaspoon vanilla extract
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Zubereitung von Kato's Triple Fruit Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- Prepare the fruit: Gently toss 1 cup chopped fresh peaches, 1 cup chopped fresh pears, and 1/2 cup pitted and halved fresh cherries.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- In a separate bowl, whisk together 3 cups all-purpose flour and 4 teaspoons baking powder.
- Gradually add 1 cup milk to the creamed butter and sugar mixture, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 tablespoon lemon zest and 1 teaspoon lemon extract.
- Gently fold in the prepared fruit mixture.
- Pour batter into the prepared pan and bake for 70-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before releasing the springform.
- Transfer the cake to a wire rack to cool completely.
- While the cake cools, prepare the sour cream topping: In a bowl, combine 1 cup sour cream, ¼ cup powdered sugar, and ½ teaspoon vanilla extract. Stir until smooth. Add 2 tablespoons finely chopped fresh fruit (optional).
- Serve the cake warm or at room temperature, topped with the sour cream topping.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
162g
Fat
59g
Carbs
25g
