Breakfast Bread Recipe
griddled chocolate chip pound cake, sweet raspberry mascarpone
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Ingredients
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For the Chocolate Chip Pound Cake
For the Raspberry Mascarpone
For Griddling
Method
For the Chocolate Chip Pound Cake
- 1
Prepare the Batter
Preheat the oven to 350°F (175°C). In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and mix until well combined.
- 2
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- 3
Add Chocolate Chips
Fold in the chocolate chips gently until evenly distributed.
- 4
For the Raspberry Mascarpone
- 5
Prepare the Mascarpone Mix
In a medium bowl, combine the mascarpone cheese, fresh raspberries, powdered sugar, and vanilla extract. Using a fork or a whisk, gently mash the raspberries into the mascarpone until well mixed but slightly chunky.
For Griddling
- 6
Griddle the Pound Cake
Slice the cooled pound cake into thick slices. Heat the unsalted butter in a griddle pan over medium heat. Add the slices of pound cake and cook for 2-3 minutes on each side, until golden brown and slightly crispy.