I got inspired to make a pound cake from Bonnie. Doesn’t that look so good? I think I drooled on my keyboard. I made a cinnamon cream cheese pound cake last fall.oh.my.heavens. It was a delightfully delicious taste explosion in my mouth. So I was inspired to make a pound cake, but I wanted it to have cream cheese because of how good my last cream cheese pound cake was. And we know I have a problem buying strawberries, so I have tons to use which is why I’m getting creative and adding them to EVERYTHING. Which brings me to this thought: hmmm, strawberries and goat cheese go together, very nicely infact. AND, how convenient that I have 8 ounces of soft creamy goat cheese just begging to be used. And so we have it; a Strawberry Goat Cheese Pound Cake. And now you also see how I process thigns.
I start with a simple idea: pound cake. And it evolves, and evolves, and evolves until we get the final product, which is a very modified version of the original idea. My husband has to deal with this all the time. Welcome to our life! Don’t EVER ask him about our wedding registery. Sore subjest, 6 years later. Let’s just say I CONSTANTLY processed ideas out loud and changed our registery, not once, but twice. No, not like I changed items on the list. I changed locations we were registered at. And I dragged him to each new location to add items. Sorry Jon!
Back to the cake: As I was pouring the cake batter into the loaf pan I thought, ‘Wow, this is a lot of batter for one pan. But, it shouldn’t rise that much, so here goes nothing…’ Holy crap. Good thing I was using a silicone loaf pan because the cake expanded in every direction; sideways, lengthwise and upward. It didn’t spill out over the edges, it just expanded into a LARGE loaf cake.
Oh, and NOW I read the instructions as I am typing this: the recipe makes 2 loafs. Oops. Go ahead and make the same mistake I did, it still turned out to be a beautiful, delicious cake. Just a tad bit LARGE!
Makes 2 loaf cakes
1 1/2 cups (3 sticks) unsalted butter, room temperature
8 ounces goat cheese, room temperature
2 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour, plus 2 tbsp
2 teaspoons salt
2 cups chopped strawberries
Nonstick cooking spray
Preheat oven to 325 degrees.
With an electric mixer, beat butter and goat cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
Cut off the tops of the strawberries and chop them into the size of small blueberries.
Toss the strawberries with the 2 tbsp flour.
*Tossing the berries in flour helps keep them from sinking to the bottom of the pan during baking.
Fold berries into batter.
Generously coat two loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top side up, on a wire rack.
Slice and serve with whip cream, extra berries, or just eat it plain by the slice.
Look how perfectly it slices. No crumbles or big air bubbles to de-rail your knife.
We loved this cake. Jon didn’t even notice the flavor of the goat cheese. I could taste it, but it isn’t too strong. Next time I might do a goat cheese swirl instead of mixing it in, just to allow the goat cheese flavor to stand out more (I love cheese, especially goat cheese).