Pan-searing pound cake: easy decadence

How do you make pound cake even more buttery and delicious? Pan-sear slices of it with butter and sugar.

Pan-seared pound cake is decadent and rich, so we’ve paired it with a fresh, minty fruit salad for balance.

Looking for a little less indulgence? Opt for banana bread instead of pound cake and top the fruit salad with a dollop of nonfat Greek yogurt. Pan-Seared Pound Cake With Minty Fruit Salad 2 tablespoons granulated

sugar, divided use 3 navel oranges, peeled and

segmented 1 cup blueberries 1 cup raspberries 1 cup quartered strawberries 1 tablespoon lemon juice1 tablespoon chopped fresh

mint 8 thick slices purchased or

homemade pound cake 2 tablespoons unsalted butter,

softened In a medium bowl, combine 1 tablespoon of the sugar with the orange segments, blueberries, raspberries, strawberries, lemon juice and mint. Stir gently, then set aside.

Spread both sides of each slice of the pound cake with a bit of the butter, lightly coating the surface. Use the remaining tablespoon of sugar to sprinkle over both sides of each slice.

Heat a large skillet over medium heat. Working in batches, toast the cake slices for 3 to 4 minutes per side, or until golden and caramelized. Serve warm, topped with the fruit salad.

Makes 8 servings.

Food, Pages 29 on 04/03/2013

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