Toasted Sour Cream Pound Cake with Blackberries and Cream

I've always been tempted by recipes that have you toast pound cake, but I've never tried one.  I just wasn't sure that anything could top the moist, dense, texture of a perfect slice of pound cake.  But now, I stand corrected!  The dense, moist texture is still there, and is now sealed in by a delicately buttery crunch that allows the cream and berries to mix and mingle without compromising the integrity of the cake.

I toasted the cake on my grill, but you could use a toaster.  My only tip would be to make sure you toast it fast and hot, so that the inside doesn't dry out.

Tucked between the toasted layers is a dollop of cream sauce and sweetened blackberries.

Dust the top with cinnamon, and indulge!

From one hearty appletite to another...happy baking!

Sour Cream Pound Cake

1 cup butter

3 cups sugar

6 eggs

1 cup sour cream

3 cups flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

Combine sugar and butter until smooth.  Add sour cream, then eggs and extracts.  In a small bowl, mix together flour, soda, and salt.  Pour into the wet ingredients and beat 2 minutes at medium speed.  Grease and flour two loaf pans, or one tube-pan.  Bake at 325 F for 1 1/4 hours, or until toothpick comes out clean.

Sour Cream Filling

1 cup sour cream
1/4 cup honey

Mix thoroughly.

Berries
You can use whatever berries you like best and sweeten with sugar to your liking.  I use about 1/4 cup sugar per two cups of berries.