Helen Fields Cream Cheese Pound Cake, Persimmon Ice Cream, Tea Sauce, Granola

Name: Cream Cheese Pound Cake, Persimmon Ice Cream, Tea Sauce, Granola
Ingredients: 1 Cup rolled oats; ½ Cup chopped pecans; ½ Cup whole cashews; 8 tsp. shredded coconut; 2 Tbsp. honey; ½ tsp. sea salt; 8 tsp. sunflower seeds; ½ tsp. ground cinnamon; 2 Tbsp. light olive oil; 1 Cup granulated sugar; 4 Tbsp. Challenge Butter, European Style; 1 Cup strongly brewed black tea; 1 ½ Tbsp. cornstarch; 2 Tbsp. Southern Comfort; 2 tsp. lemon juice; 8 oz. Challenge Cream Cheese, room temperature; 3 pasteurized eggs; ½ Cup granulated sugar; 1 Cup heavy cream; ½ Cup whole milk; 1 Tbsp. creme fraiche; ⅛ tsp. sea salt; 1 tsp. lemon juice; 2 very ripe persimmons; 6 oz. (12 Tbsp.) Challenge Butter, unsalted; 6 oz. Challenge Cream Cheese; 1 Cup plus 6 Tbsp. granulated sugar; 1 vanilla bean; 2 large eggs; 1 ½ Cups all-purpose flour

Cream cheese gives this southern cake a moist, tight crumb. Cream cheese persimmon ice cream caresses the palate, and a Southern Comfort sweet tea sauce compliments the union. Handmade granola provides a delicious crunch.

Mealtime: Dessert
Diet: Vegetarian
Contains: Dairy / Lactose, Gluten, Tree Nuts, Wheat

Purchase | $4.99

Translate »