Imagine a dessert so decadent and luxurious that it transports you straight to the charming countryside of Brittany with just one bite. The Quatre Quarts, a traditional French pound cake, is not just a recipe—it's a culinary experience that marries simplicity with pure indulgence. With its rich, buttery texture and elegant berry topping, this cake promises to turn an ordinary moment into a spectacular celebration of flavor and tradition.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: French
Serves: 10 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- Mixed berries for topping
- Whipped cream for serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick cooking spray, and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the vanilla extract until evenly incorporated.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare the mixed berries. Rinse them gently under cold water and pat them dry with a paper towel. You can use strawberries, blueberries, raspberries, or any combination you prefer.
- Once the cake has cooled, slice it into thick pieces. Serve each slice topped with a generous amount of mixed berries and a dollop of whipped cream.
- Enjoy your Breton Pound Cake Quatre Quarts with Berries and Whipped Cream!
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter and eggs, are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Use Fresh Berries: Select ripe, seasonal berries for the most vibrant and fresh topping.
- Check Doneness Carefully: Use the toothpick test to ensure the cake is fully baked without becoming dry.
- Cool Completely: Allow the cake to cool entirely before adding berries and whipped cream to prevent sogginess.
- Whipped Cream Tip: For the best homemade whipped cream, chill your mixing bowl and whisk beforehand.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 6g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 165mg
