Coconut Crème Fraîche Pound Cake w/ Mango, Passionfruit, Guava Jam
This coconut crème fraîche pound cake with an added layer of mango passionfruit jam is an inspiration from my Hawaiian adventure about a year ago. After visiting Hawaii, my sister’s friend, Claire, nudged me to launch an Instagram to showcase my love of food. And, here we are a little over a year later with almost 10,000 followers on Instagram! This pound cake is tropical by nature with coconut cream in the batter and an island-inspired jam layer in the middle composed of mango, passionfruit, and guava fruits. The jam sinks to the bottom of the loaf pan when baking to create a caramelized layer of warm jam against the moist coconut-y pound cake and old fashioned doughnut-type crusty top of the loaf. This pound cake is truly a quick fix if you are itching for the islands… and I can’t promise you won’t eat the entire thing in one sitting. It is dangerously irresistible.
As I did on my socials, I want to continue to use this recipe to continue to spread awareness and support to those affected by the devastating wild fires in Maui. Please see below for verified links to donate/provide support and aid. I appreciate any and all contributions and support you can provide!
Maui Food Bank: https://mauifoodbank.org/donate/
Maui Strong - Hawaii Community Foundation: https://www.hawaiicommunityfoundation.org/maui-strong
American Red Cross of Hawaii: https://www.redcross.org/local/hawaii.html
INGREDIENTS
POUND CAKE
1 cup unsalted butter (2 sticks), room temperature, plus more for greasing pan
1¼ cups granulated sugar, plus more for coating the pan
1½ cups all-purpose flour
1½ tbsp cornstarch
1 tsp baking powder
½ tsp fine sea salt
4 eggs, room temperature
⅓ cup crème fraîche (or sour cream), room temperature
3-4 tbsp coconut cream
2 tbsp good vanilla extract
3 tbsp mango, passionfruit, guava jam*
*Can use any tropical jam you’d prefer
GLAZE
1¼ cups confectioners’ sugar
2 tbsp good vanilla extract
2 tbsp coconut cream
3 tbsp crème fraîche
Pinch of sea salt
Instructions:
Heat oven to 350 F. Thoroughly butter a 9”x5” loaf pan, including the rim. Sprinkle some granulated sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3-4 minutes. Beat in the eggs, one at a time, beating well between additions.
With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
Scrape half of the mixture into the prepared pan and smooth the top. Add a layer of sifted flour, then add the jam and another layer of lightly sifted flour. Pour in the other half of the batter and smooth the top. Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer cake (still in loaf pan!) to a wire rack to cool for about an hour.
After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling. Begin making your glaze while you allow the cake to continue to cool down a few more minutes.
In a small bowl, whisk together confectioners’ sugar, vanilla extract, coconut cream, crème fraîche, and salt until you get a thick glaze. Add a little more confectioners’ sugar or water if needed to get the right texture.
Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing. Enjoy!
Follow @injoskitchen on Instagram & watch this recipe come to life:
https://www.instagram.com/reel/CwnY9_Wrxy_/?utm_source=ig_web_copy_link&igshid=MzRlODBiNWFlZA==
