Strawberry Crunch Pound Cake
Ingredients:
Cake:
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 cup sour cream
2 1/2 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/2 cup strawberry puree (fresh or frozen strawberries blended)
Strawberry Crunch Topping:
1 cup freeze-dried strawberries
1 cup golden Oreos
3 tbsp unsalted butter, melted
Strawberry Glaze:
1 cup powdered sugar
2-3 tbsp strawberry puree
1/2 tsp vanilla extract
Directions:
Prepare the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and sour cream until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Gently fold in the strawberry puree.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake the Cake:
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Strawberry Crunch Topping:
In a food processor, pulse the freeze-dried strawberries and golden Oreos until fine crumbs form.
Transfer to a bowl and mix in the melted butter until the mixture is crumbly.
Make the Strawberry Glaze:
In a small bowl, whisk together the powdered sugar, strawberry puree, and vanilla extract until smooth and pourable. Adjust the consistency with more puree if needed.
Assemble the Cake:
Drizzle the strawberry glaze over the cooled pound cake.
Press the strawberry crunch topping onto the glaze-covered areas of the cake.
Serve:
Slice and enjoy your Strawberry Crunch Pound Cake!