Tuesday, March 29, 2011

Sweet Treat Tuesday-Strawberry Swirl Cream Cheese Pound Cake

I made this cake last week. We love pound cake, and this one was really good. I've only ever made my grandmother's sour cream pound cake recipe, but this one calls for cream cheese, and it was a good addition. I think it made it very moist. There is also a strawberry glaze swirl in the middle of this cake, even though you can't see mine very well. Mine isn't as red as Southern Living's picture, but I'm assuming that is because I made my own strawberry glaze instead of buying store bought. I'm on a strawberry kick around here lately, they are so cheap right now! We've also made strawberry banana muffins and a strawberry and spinach salad, both new recipes that will be coming soon. This cake has a lot of ingredients, but I think it is well worth it. Even if you omit the strawberry glaze, you'll have a yummy pound cake. We also served this with homemade whipped cream and sliced strawberries, I definitely recommend this addition! Enjoy!

Strawberry Swirl Cream Cheese Pound Cake
slightly adapted from Southern Living

1 1/2 cups butter, softened
3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup strawberry glaze (I made my own, recipe here. I halved this recipe.)
1 (6-inch) wooden skewer

Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (I did not have a pan this big, I used my bunt cake pan.). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.

Bake at 325° for 1 hour and 15 minutes to 1 hour 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

No comments:

Post a Comment