Recipe: Moist Almond Pound Cake with Warm Strawberry Sauce (Bundt cake, using biscuit mix)

MOIST ALMOND POUND CAKE
WITH WARM STRAWBERRY SAUCE

"I love serving this cake with a berry sauce. It is even good plain for breakfast toasted!"

3 cups biscuit mix (like Bisquick)
1/2 cup all-purpose flour
1/8 teaspoon salt
1 cup granulated sugar
1/2 light brown sugar, packed
1 package (8 ounces) cream cheese, softened
1/4 cup unsalted butter, softened
6 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
Strawberry Sauce (recipe follows)

Preheat oven to 350 degrees F. Grease a 10-inch Bundt pan.

In a bowl, combine biscuit mix, flour and salt. Set aside.

In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.

Beat in eggs, one at a time. Add vanilla and almond extract. Stir in biscuit mixture and blend until incorporated.

Pour into prepared pan, spreading to edges with a rubber spatula. Bake in preheated oven until a cake tester inserted into the center comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then invert onto a rack to cool completely.

SERVING SUGGESTION:
I love to grill pieces of the cake for an outdoor treat. Slice the cake and brush each side with a little olive oil. Grill over medium heat until you get grill marks on the cake, about 2 minutes per side

STRAWBERRY SAUCE

1/4 cup granulated sugar
2 tablespoons unsalted butter
2 cups sliced strawberries

In a large skillet, cook sugar and butter over low heat until butter has melted, 2 to 3 minutes. Add sliced strawberries, stirring until sauce turns red from the berries. Spoon into center of cake and serve a little with each slice.

SAUCE VARIATION:
To give the sauce a kick, add 1/4 cup (50 mL) orange-flavored liqueur.

Makes 1 (10-inch) Bundt cake, 10-12 servings
Adapted from source: 125 Best Biscuit Mix Recipes by George Geary