SWEET TOOTH

with Warm Rasp­berry Sauce

Clean Eating - - CONTENTS -

Treat your­self to a slice (or two!) of this de­light­ful sour cream pound cake, topped with a heav­enly cit­rus-berry sauce.

SERVES 12. HANDS-ON TIME: 20 MIN­UTES. TO­TAL TIME: 1 HOUR.* *PLUS COOL­ING TIME.

1∕3 cup or­ganic un­salted but­ter, room tem­per­a­ture

¾ cup or­ganic evap­o­rated cane juice (aka or­ganic sugar), di­vided 1∕3 cup full-fat sour cream 3 large eggs, room tem­per­a­ture 1 tsp lemon zest 1 tsp lime zest 1½ tsp or­ange zest + ¼ cup fresh or­ange juice, di­vided 1∕2 tsp pure vanilla ex­tract 1¼ cups whole-wheat pas­try flour (TRY: King Arthur Whole Wheat Pas­try Flour) ½ tsp sea salt 2 cups frozen or fresh rasp­ber­ries (thawed if frozen)

whipped cream, op­tional

1. Pre­heat oven to 350°F. Line a

4 x 9-inch loaf pan with parch­ment pa­per (with a 2-inch over­hang). Mist with cook­ing spray.

2. Us­ing a stand mixer on medi­umhigh, beat to­gether but­ter and all but 1 tbsp cane juice un­til light and fluffy, 2½ min­utes. Scrape down sides and bot­tom of bowl with a rub­ber spat­ula. Add sour cream and con­tinue beat­ing on medium-high for 2 min­utes more.

3. Add eggs, 1 at time, beat­ing be­tween each ad­di­tion un­til in­cor­po­rated. Beat 2 min­utes longer on medium-high. Add lemon, lime and or­ange zests and vanilla; beat 30 sec­onds on medium-high to in­cor­po­rate. Add flour and salt then beat for 30 sec­onds more. 4. Scrape bat­ter into pre­pared pan and bake un­til golden brown and a tooth­pick in­serted in cen­ter comes out clean, 45 to 55 min­utes. Set aside to cool com­pletely.

5. Mean­while, in a small saucepan, cook rasp­ber­ries, or­ange juice and re­main­ing 1 tbsp cane juice on medium, stir­ring oc­ca­sion­ally, un­til berries have started to break down, 1 to 2 min­utes. Re­duce to medi­um­low and cook, stir­ring oc­ca­sion­ally, un­til sauce has thick­ened slightly and berries have com­pletely bro­ken down, 2 to 3 min­utes more. Re­move from heat and cover to keep warm.

6. Us­ing parch­ment over­hang, lift cake from pan and cut into 12 slices. Serve each with 1 tbsp warm rasp­berry sauce and whipped cream (if us­ing).

PER SERV­ING (1 slice): Calo­ries: 189, To­tal Fat: 7.5 g, Sat. Fat: 4 g, Mo­noun­sat­u­rated Fat: 2 g, Polyun­sat­u­rated Fat: 1 g, Carbs: 28 g, Fiber: 1 g, Sug­ars: 13.5 g, Pro­tein: 3 g, Sodium: 101 mg, Choles­terol: 63 mg

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