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Creme Fraîche Pound Cake with Blackberries and Raspberries

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© 2022 |

Homemade Creme Fraîche

© 2022 |

© 2022 |

The silky creme fraîche, a richer, thicker and sweeter French version of sour cream, not only adds a right amount of delicate tang but the added moisture, richness, and acidity gives you an ultra-flavourful, moist and tender cake that’s just irresistible. We enjoy the cake simply dusted with powdered sugar and some extra berries, but it’s as equally as delicious topped with a yummy glaze.

Creme Fraîche made with ButtermilkCake Batter, adapted from here
  • 250 g 30-32% Heavy cream
  • 2 tbsp Buttermilch
  • 360 g Plain flour
  • A large pinch of fine sea salt
  • 1/3 tsp Baking soda (or up to 1 tsp if you prefer the cake airier and softer)
  • 225 g Unsalted butter, softened
  • 300 g Sugar (or up to 600 g if you have a sweet tooth)
  • 6 Large eggs, separated, at room temperature
  • 2 tsp Vanilla extract
  • 230 g Creme fraîche (homemade or store-bought), at room temperature
  • 125 g Fresh blackberries
  • 125 g Fresh raspberries
  1. Mix the cream with the buttermilk in a bowl and cover with a cheesecloth or kitchen paper with a piece of string or rubber band. Leave at room temperature for approx. 12-24 hours until the mixture has reached a thick consistency. Then chill for 6 hours before using for the recipe.
  2. Preheat the oven to 180C/350F. Thoroughly butter and flour a 10-inch / 28cm bundt cake pan. Combine the flour, salt, and baking soda in a large bowl, whisk together and set aside. Use 1 tablespoon of flour mixture to coat the berries.
  3. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add egg yolks, one at a time, beating well between additions. Beat in the vanilla extract.
  4. 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.
  5. In another bowl and with a clean beater, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in flour-coated berries.
  6. Scrape the mixture into the prepared pan 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. Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

© 2022 |

© 2022 |

© 2022 |


Brian 1/6/22 00:20

That sure would be so good and so refreshing!

kathyinozarks 1/6/22 02:06

Delicious looking cake Angie. I have been wanting to bake us a yellow angel food cake-I may do that for our 40th anniversary next weekend

J.P. Alexander 1/6/22 02:19

Se ve muy rico. Gracias por la receta lo haré pronto. Te mando un beso.

David 1/6/22 02:49

Angie, I love a good pound cake...and all those fresh berries are real plus! The creme fraîche definitely kicks it up a notch too... Take Care, Big Daddy Dave

My name is Erika. 1/6/22 03:11

That is not only yummy looking Angie but also looks beautiful also!

Tom 1/6/22 03:56 looks berry nice!

Gingi 1/6/22 04:29

What an absolutely yummy way to use fresh berries! -

Happy Retiree's Kitchen 1/6/22 05:00

Angie I'm going to pin this cake,I'm quite smitten with bundt and pound cakes at present. When the supermarkets up here are stocking berries again, this cake will be a must to try, and you have presented it so beautifully.

Margaret D 1/6/22 06:30

That does look delicious with those two fruits.

Mbul Kecil 1/6/22 06:41

yummy....i like cake with many of sweet and sour fruit. It will be a better day for spending time with sweet snack and tea. Have a nice day Angie ^^

Graciela Bacino 1/6/22 06:44

It makes me a delight.
Thank you so much Angie!

Lola Martínez 1/6/22 08:04

Muy goloso y tremendamente rico.

Anonymous 1/6/22 12:09

This is absolutely my favorite dessert. I never thought of putting berries in the pound cake batter. Genius idea.

Liz That Skinny Chick Can Bake 1/6/22 13:01

What a gorgeous pound cake, Angie! The texture is perfect and I love all those berries!

DEZMOND 1/6/22 13:15

That looks so lovely, deary, I'm jealous that you already have raspberries and blackberries in Deutchland. We only have strawberries currently and that is expensive this year as hell.

Anonymous 1/6/22 13:59

Angie, Could your presentation be any more beautiful? I love the variety of berries and the fresh cream to eat with that lovely cake. Yum!!

gluten Free A_Z Blog 1/6/22 14:00

@AnonymousI don't know why it came up anonymous.. It's judee

Angie's Recipes 1/6/22 14:10

@DEZMOND They ain't cheap either here. The 125g of blackberries cost 2 euro. I told my husband that pound cake costs more than a ribeye steak.

Kitchen Riffs 1/6/22 15:50

Always enjoy pound cake! This is a delightful recipe, and the berries add a lot of flavor. Not to mention color -- and colorful food is always a good thing. Thanks!

Pam 1/6/22 19:08

Drool worthy and delicious!

Tisa Jacob 1/6/22 19:57

Beautiful, Angie. I love the berries inside the cake-like jewels :-)

Torviewtoronto 1/6/22 21:22

this cake looks fluffy delicious :)

Anonymous 1/6/22 23:09

That looks delicious.
Blackberries and raspberries are two of my favourite fruits.

All the best Jan (the low carb diabetic blog)

foodtravelandwine 2/6/22 01:47

I want a very BIG piece!....fantastic!!.........Abrazotes, Marcela

Raymund 2/6/22 04:35

Looks like you are getting more sunshine from where you are, the vibrant berries are coming to season and it looks great with that perfect pound cake

Sherry's Pickings 2/6/22 06:42

this looks beautiful angie. there's something about a bundt cake ... and the berries look so pretty. I think creme fraiche is a wonderful addition.

Irma 2/6/22 08:52

Oh what a delicious cake.
I also love whipped cream.
Greetings Irma

[Reply] 2/6/22 15:17

What a perfect summer dessert! Interesting about the creme fraiche, I have to try using that!

Anonymous 2/6/22 16:31

Cream Fraiche and buttermilk is a winning combination, my friend in this cake. Delicious.

velva 2/6/22 16:33

Angie, Cream Fraiche and buttermilk is a winning combination in this cake. Love those ingredients together-And with berries? Delicious. ( Apologies. I am the anonymous comment above).

shirleysimplerecipe 2/6/22 19:49

The cake looks delicious 😃!

Królowa Karo 3/6/22 19:44

The real flavors of summer!

Nancy Chan 4/6/22 08:44

So delicious with all the berries.

eileeninmd 4/6/22 12:33

Wow, your pound cake with berries looks delicious. YUM! Another great recipe.
Have a great day!

Dawn @ Words Of Deliciousness 4/6/22 17:27

This pound cake looks nice and moist. Delicious!

SavoringTime in the Kitchen 6/6/22 18:19

A perfect cake for summer or any time of year with seasonal fruit! I'm not a big fan of most frosted cakes so this looks perfect to me!

Easyfoodsmith 6/6/22 19:07

Thats totally drool worthy and so pretty! <3

Anonymous 6/6/22 23:07

I love creme fraiche and especially with desserts -- and in them. My dad's favorite cake is pound cake, so I'll try this beautiful one for him. :-) ~Valentina

Marcelle 11/6/22 22:27

omg, this is gorgeous! I hope you saved me a big slice!! :)

Balvinder 12/6/22 03:35

How come I didn't see this recipe. A brilliant cake for summer family gatherings.

Happy Retiree's Kitchen 14/6/22 03:46

This cake looks beautiful and delicious Angie, and the batter very versatile with the addition of berries and creme fraiche. Our supermarket berries are just too expensive here at the moment, but I love to use them when they are abundant.I envy you eating this cake. I didn't realise you live in Germany, the home of beautiful cakes.

tigerfish 14/6/22 16:44

Usually I may stop at a slice of pound cake because of its buttery richness but with berries, they definitely cut through this richness to balance it pretty well.


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