(strawberry, maybe) swirl cream cheese pound cake
(1 rating)
This cake, minus the swirl, was brought to work by a co-worker, (thank you Linda B) who is an excellent cook. It can be a diet buster, one bite and you are hooked. Also works great for wedding cakes if you use layer pans instead of a bundt or tube pan.
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(1 rating)
yield
10 -12
prep time
15 Min
cook time
1 Hr 10 Min
Ingredients For (strawberry, maybe) swirl cream cheese pound cake
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1 1/2 cbutter, softened (3 sticks)
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3 csugar
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8 ozcream cheese, softened
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6 lgeggs
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3 call purpose flour
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1 tspalmond extract
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1/2 tspvanilla extract
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2/3 cglaze (optional) (strawberry, apricot, peach or your favorite
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16" wooden skewer (or ice pick with sharp narrow point)
How To Make (strawberry, maybe) swirl cream cheese pound cake
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1Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
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2Gradually add sugar, beating at medium speed until light and fluffy.
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3Add cream cheese, beating until creamy
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4Add eggs, 1 at a time, beating just until blended after each addition
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5Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowel as needed.
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6Stir in almond and vanilla extracts.
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7Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan
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8IF USING GLAZE....Dollop 8 rounded (not full) teaspoons glaze ocer batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of bater.
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9Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick comes out clean.
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10Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completly (about 1 hour)
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11NOte: This was tested using Marzetti Glaze for Strawberries.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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