Hetal Vasavada’s Sour Cream Pound Cake with Berry Compote

Directions

1. 1

   Preheat oven to 375° and grease and flour a loaf pan. Set aside.
2. 2

   In a large mixing bowl, add sugar, butter, baking powder and salt. Mix with a hand or stand mixer with the paddle attachment, on low speed for a few seconds and then increase to high speed for 4 minutes, scraping down the bowl occasionally. Add the eggs one at a time, mixing between additions. Add the vanilla extract and mix for 1 minute. Alternately add sour cream and flour in three additions, mixing between additions. The batter should be thick. Spoon the batter into the prepared pan; tap on the counter to release any air bubbles and smooth into an even layer.
3. 3

   Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If it starts to get too dark, loosely cover with foil while it's baking. Cool the cake for 10 minutes before turning it out and wrapping it in plastic wrap. Cool the cake completely.
4. 4

   While the cake cools, make the compote. Add the frozen berries, sugar, lemon zest and water to a saucepan over medium heat. Stir for 3-4 minutes. Once most of the juices from the berries are released, make a cornstarch slurry by mixing the cornstarch with 2 teaspoons of water. Pour the slurry into the saucepan and simmer for 5 minutes. Cool before serving.
5. 5

   To serve, dust the cake with confectioners' sugar if you like and slice into thick pieces. Top with the berry compote.