Grilled Sour Cream Pound Cake with Whipped Cream and Mixed Berry Sauce

I made pound cake for our Valentine's fondue date. The recipe made an entire bundt pan worth, so before freezing the majority of it, I grilled some up for a little afternoon treat.

Cream Cheese Pound Cake
From Martha Stewart

1 1/2 cups (3 sticks) unslated butter, room temperature

1 bar (8 ounces) cream cheese, room temperature

3 cups sugar

6 large eggs

1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
Nonstick cooking spray

Preheat oven to 350. With and electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each one. Mix in vanilla. With mixer on low, add half the flour and salt. Mix until combined. repeat with the second half.

Grease two loaf pans or a bundt pan. Pour in batter lightly tapping the pans to remove any air bubbles.

Bake until golden on top and a toothpick comes out clean- about 60-75 minutes.

Mixed Berry Sauce

2 cups frozen mixed berries

1 tbsp agave nectar (or sweetener of choice)

Pour berries into a medium saucepan on medium heat. Stir the berries until they thaw and soften. Using a handheld immersion blender, pulse the berries until smooth. Stir in sweetener.

To grill the pound cake:

Preheat a cast iron skillet. Lightly butter one side of the pound cake. Grill the cake in the skillet until lightly browned. Flip and repeat. Top with whipped cream and berry sauce.

I also love adding the berry sauce to plain greek yogurt for a quick breakfast.