Fried Pound Cake with Cream and Fruit

Plan Z Phase: This is a Z3 (ZReboot) recipe. This almond pound cake is amazing on its own. Once you fry it up and cover it in whipped cream and fruit you have elevated it to a whole new level!

The first time I made this was about 20 years ago. It’s a Southern tradition that popped up in some of the fanciest restaurants. When I serve this at home people are floored by how wonderful this tastes. This can be a holiday favorite or an everyday favorite. It’s so easy!

Servings: 12 servings

Ingredients:

Almond Flour Pound Cake

• ½ cup butter, softened
• ½ cup cream cheese
• 8 tsp Truvia
• 5 eggs, room temperature
• 2 cups Super Fine Ground almond flour
• 1 tsp baking powder
• 2 tsp vanilla extract

For frying:

• 3 Tbl of butter

To Serve

• whipped cream sweetened with Truvia

Instructions:

Preheat oven to 350 degrees.

Cream butter, cream cheese, and Truvia well. Add eggs, one at a time, beating well after each one. Mix the almond flour and baking powder in a separate bowl. Add the almond mixture to egg mixture a little at a time beating well after each addition. Add vanilla extract and beat. Pour into a greased springform pan, ring pan or a 9” round pan. Bake at 350 for 50-55 minutes.

To Fry:

Melt butter in a sauté pan. Cut the pound cake into wedges. A wedge 2” across at the top is plenty big. Balance each wedge on one side and fry on medium until just beginning to brown. Turn to the other side of the wedge and do the same thing.

Place the warm, fried pound cake on a plate. Top with whipped cream and berries. Delightful!

Enjoy!

Cheers,