Strawberry Swirl Cream Cheese Pound Cake |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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This recipe caught my eye in the latest issue of Southern Living and I immediately had to try it. Wonderfully delicious! My notes: although the instructions stated to bake the cake for 1 hour 10 minutes, my cake had barely begun to rise by this time. I had a total bake time of 1 hour 35 minutes before the cake tested done. Ingredients:
1 1/2 cups butter, softened |
3 cups sugar |
8 ounces 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 |
Directions:
1. On medium speed, cream the butter and gradually add in the sugar; beat until fluffy.
2. Add the cream cheese and mix well.
3. Add eggs, one at a time, and beat just until combined.
4. Gradually add the flour and beat on low speed until combined.
5. Scraped the bowl frequently.
6. Add the extracts.
7. Pour 1/3 of the batter in a greased tube pan.
8. Spoon 8 rounded teaspoonfuls of glaze on the batter and swirl it around.
9. Repeat with 1/3 batter and glaze.
10. Add the remaining batter on top.
11. Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until the cake tests done.
12. Cool on a wire rack for 15 minutes; remove from the pan and let the cake completely cool.
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