Strawberry crunch pound cake

INGREDIENTS

• Two cups all cause flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 giant eggs
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk
• 2 cups sparkling strawberries, stem eliminated and chopped
• 1/3 cup beaten graham crackers

INSTRUCTIONS

1. Preheat oven to 350 tiers F. Grease and flour 9×5 inch loaf pan.
2. In a medium bowl, whisk collectively the flour, baking powder, baking soda, and salt. Set aside.
3. In a massive bowl, beat the butter and sugar with an electric powered mixer on medium excessive pace till light and fluffy, about two minutes. Add the eggs, one at a time, mixing till entirely incorporated. Stir in the vanilla extract.
4. With the mixer on low speed, alternately add the flour combination and buttermilk to the butter mixture, starting and ending with the flour combination and mixing simply till combined. Fold in the chopped strawberries.
5. Pour the batter into the organized pan. Sprinkle the overwhelmed graham crackers over the top.
6. Bake for 55 – 60 minutes, or till a toothpick inserted into the core comes out clean. Allow to cool for 10 minutes earlier than doing away with from the pan and transferring to a wire rack to cool completely.
7. To make the glaze, warmness the strawberry jam and water in a small saucepan over medium heat, stirring till the jam has melted and the glaze is smooth. Drizzle over the pinnacle of the cooled cake.

Enjoy.

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