Parmesan Pound Cake With Fresh Berries

Directions

1. 1
   Sift together the flour, baking powder, and salt into a large mixing bowl.
2. 2
   Whisk in the Parmesan. Set aside.
3. 3
   Cream together the butter and sugar with a mixer, about 5 minutes.
4. 4
   One at a time, add eggs to the butter mixture, mixing well (at medium speed) after each addition.
5. 5
   Add cream cheese and mix until smooth.
6. 6
   On slowest speed, alternate adding the flour mixture and the creme fraiche, ending with the flour mixture. Do not overmix.
7. 7
   Butter and lightly flour two (8x8) metal cake pans or one large metal baking pan (9x12 or 9x13).
8. 8
   Pour the cake batter into the prepared pans and spread evenly. Tap the pan down sharply on the countertop a couple of times to release any air bubbles.
9. 9
   Bake at 350°F for 45-55 minutes, or until toothpick comes out clean. Let cool.
10. 10
    Invert the completely cool cake onto a cutting board, trim the edges away, and then with a serrated cake knife, cut the cake in half lengthwise. Cut widthwise into 11/2-inch slices. You will end up with fourteen 4- by 11/2-inch slices. (Or cut slices only as you need them, keeping the cake well sealed in plastic wrap).
11. 11
    Serve with your choice of garnishes.