Strawberry Swirl Cream Cheese Pound Cake
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Hands-On Time: 25 min.
Total Time: 2 hours, 35 min.
Ingredients:
- 1½ cups butter softened
- 3 cups sugar
- 1 (8-oz.) package of cream cheese, softened
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- ⅔ cup strawberry glaze
- fresh strawberries and sifted powdered sugar for garnish
Directions:
Step 1: Preheat oven to 350°. Grease and flour a 10-inch (14-cup) tube pan. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
Step 2: Gradually add flour to the 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 the batter into the prepared pan. Dollop 8 rounded teaspoonfuls of strawberry glaze over the batter, and swirl with a wooden skewer. Repeat the procedure once, and top with the remaining third of the batter.
Step 3: Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean. Cool in a pan on a wire rack for 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Step 2: Gradually add flour to the 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 the batter into the prepared pan. Dollop 8 rounded teaspoonfuls of strawberry glaze over the batter, and swirl with a wooden skewer. Repeat the procedure once, and top with the remaining third of the batter.
Step 3: Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in the center comes out clean. Cool in a pan on a wire rack for 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
