Recipe: Mulberry and Goat Cheese Pound Cake Crisp [edit]

Step 1

Pound cake: Preheat oven to 300 degrees. In a electric mixer

Step 2

(preferably fitted with a paddle), cream butter and sugar on low speed until light and creamy, about 10 to 15 minutes. Add vanilla and cheese and mix. With the motor running, add yolks, 1 at a time, and mix until incorporated. In a separate bowl, stir together flour, baking powder, and salt. Add flour mixture to butter mixture and mix until just incorporated. Do not over mix. Transfer mixture to a large bowl. In a clean bowl with cleaned beaters, whip egg whites until they hold soft peaks. Fold one third of egg whites into batter to lighten, then gently fold in the remaining whites. Pour batter into a well-greased loaf pan (6 cup capacity) and bake for 1 hour, or until a cake tester comes out clean. Crisp: In a large bowl stir together all crisp ingredients except butter until well combined. Add butter with your fingers or with an electric mixer until the mixture forms a moist, coarse dough.

Step 3

Cut four to five 1/2-inch pound cake slices and lightly toast in a toaster or under a broiler. Break the slices into quarters and arrange in a tight single layer in the bottom of a 9 by 9-inch glass baking dish. Combine berries, flour, and sugar in a small bowl and distribute over cake Drizzle cream over berries and top with crisp topping. Bake at 350 degrees for 45 to 50 minutes, or until topping is crisp. Cool slightly and serve warm.

Step 4

Yield: 8 Servings