Runny Strawberry Pound Cake
RECIPES & IDEAS
8.8 oz / 250 g unsalted butter, room temperature
8.8 oz / 250 g / 1 cup + 3 tbsp white granulated sugar
5 eggs, large, room temperature
8.8 oz / 250 g / 2 cups of all-purpose flour
1 tsp baking powder
½ tea salt
1 tbsp pure vanilla extract
Preheat your oven to 350 F
Prepare a mini cake pan by greasing it and then lightly coating it with flour.
Into a mixing bowl, add 250 g of room-temperature unsalted butter and 250 g of white granulated sugar. Mix on medium speed until fluffy and the color turns light and creamy.
With the mixer on medium-low speed, add 5 eggs, one at a time, and beat well after each addition. The mixture might look a little curdled after adding eggs, but it will all come together into a smooth batter once you add the flour.
Mix 250 g of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
On low speed, slowly add the dry flour mixture to the wet butter and egg mixture until you have a smooth batter without lumps. Do not overmix the batter.
Add one tablespoon of vanilla extract and mix for a minute.
Pour the batter about a quarter of the way into the baking mold.
Add the Strawberry Margarita Preserves.
Add more batter to cover the Strawberry Margarita Preserves and fill the mold about three-quarters full.
Repeat the same in each of the cake molds until the batter is used.
Bake the cake until golden brown, about 40 to 50 minutes.
Once baked, cool the cakes in the mold for about 10 minutes then remove and line them on a wire rack.