Toasted Orange Scented Pound Cake With Fresh Berry Compote Recipe

Ingredients

1 c. butter

2 c. granulated sugar

5 large eggs

1/4 c. sour cream

1/4 c. milk

1 tsp. vanilla extract

2 tbsp. orange zest

2 tbsp. orange liqueur (optional)

2 1/4 c. all-purpose flour

1/2 tsp. kosher salt

1 pt. hulled and quartered lengthwise

1 pt. raspberries

1 pt. blueberries

3/4 c. sugar

c. orange liqueur or orange juice

Preparation

Step 1To make cake: Preheat oven to 350 degrees F. Butter and flour a 9 x 5 loaf pan; set aside.Step 2In a large mixing bowl, beat sugar and butter at medium speed, scraping bowl often, until creamy, 2 to 3 minutes. Continue beating, adding eggs 1 at a time, until well mixed, 2 to 3 minutes total. Add sour cream, milk, vanilla, orange zest, and orange liqueur, if using. Beat until well mixed, scraping bowl often, 1 to 2 minutes. Reduce speed to low. Add flour and salt; beat until just moistened.Step 3Spoon batter into prepared loaf pan. Bake 55 to 65 minutes, or until toothpick inserted in center of cake comes out clean. Cool 15 minutes; remove cake from pan. Cool completely.Step 4To make compote: Combine berries, sugar, and orange liqueur or orange juice. Stir until sugar dissolves. Let sit at room temperature at least 1 hour.Step 5To serve, preheat oven to 375 degrees. Cut pound cake into 8 to 10 slices. Place on a rimmed baking sheet and toast until golden, 7 to 9 minutes. Arrange slices on a serving platter and either drizzle with compote or serve compote in a bowl on the side.