Oh man, has life been busy! I feel like summer is just flyin' by and I find myself searching for recipes that incorporates what's left of this season's bounty. Strawberries are on the top of the list! Growing up in the south we always had a fresh pound cake on hand. I would come home from school, cut a slice of cake, slather it with jam, chug a glass of milk and lazily watch four episodes of Saved By The Bell and The Cosby Show:)

Today my metabolism is not what it used to be so I only whip up a pound cake once in a blue moon. This time I wanted to make it extra moist and instead of store bough preserves I paired the cake with strawberries sautéed in balsamic vinegar, which was especially yummy. This cake would be great for a picnic or casual dinner on the back porch with friends. Enjoy!

Ricotta Pound Cake

• 1 1/2 cups cake flour
  
• 2 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 sticks unsalted butter
• 1 1/2 cups fresh whole milk ricotta
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 vanilla bean
• 1 tsp pure vanilla extract
  

Preheat the oven to 350 degrees F and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.

In a medium bowl, sift together the cake flour, baking powder, and salt and set aside. In an electric mixer fitted with the paddle attachment, cream together the butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Split the vanilla bean lengthwise and scrape out the seeds with

the blunt side of a small knife, then beat them into the batter along with the vanilla extract. On low speed, beat in the dry ingredients to combine them, scrape down the sides of the bowl, and beat the batter for 30 seconds on medium speed.

Pour the batter into the prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets. Bake the cake for 15 minutes, then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325 degrees F and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake inserted in the center of the cake comes out clean, about 25 minutes more. (Traca’s note, I baked it about 25 minutes even more to get a knife to come out clean.) Allow the cake to cool in the pan on a wire rack for 15 minutes, then carefully invert on the rack to cool completely.

Balsamic Strawberries

• 2 cups of chopped strawberries
  
• 1/2 cup sugar
• 2 TBSP balsamic vinegar

Cook strawberries, sugar, and balsamic vinegar in a medium pan on med-high heat for about 10 minutes stirring occasionally. I usually eye-ball the thickness of the sauce to determine when it is done. When the sauce is the consistency of maple syrup on the back of your spoon, remove from heat and allow to cool slightly. Serve warm over pound cake. Enjoy!

(Extra sauce can be used on top of pancakes or ice cream!)