Parmesan Pound Cake With Fresh Berries - cooking recipe

Ingredients

2 cups unbleached all-purpose flour (10 ounces)
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup freshly grated parmesan cheese (grate very fine)
1 cup butter, room temperature
2 cups sugar
6 large eggs, room temperature
2 cups creme fraiche, room temperature (or substitute 1 cup cream and 1 cup sour cream, combined)
1/2 cup cream cheese
Garnishes
powdered sugar
sweetened whipped cream
fresh berries (strawberries, raspberries, blackberries, blueberries, or mixed berries) or other fresh fruit (such as sliced spiced peaches or carmelized apples)

Preparation

Sift together the flour, baking powder, and salt into a large mixing bowl.
Whisk in the Parmesan. Set aside.
Cream together the butter and sugar with a mixer, about 5 minutes.
One at a time, add eggs to the butter mixture, mixing well (at medium speed) after each addition.
Add cream cheese and mix until smooth.
On slowest speed, alternate adding the flour mixture and the creme fraiche, ending with the flour mixture. Do not overmix.
Butter and lightly flour two (8x8) metal cake pans or one large metal baking pan (9x12 or 9x13).
Pour the cake batter into the prepared pans and spread evenly. Tap the pan down sharply on the countertop a couple of times to release any air bubbles.
Bake at 350\u00b0F for 45-55 minutes, or until toothpick comes out clean. Let cool.
Invert the completely cool cake onto a cutting board, trim the edges away, and then with a serrated cake knife, cut the cake in half lengthwise. Cut widthwise into 11/2-inch slices. You will end up with fourteen 4- by 11/2-inch slices. (Or cut slices only as you need them, keeping the cake well sealed in plastic wrap).
Serve with your choice of garnishes.