(Strawberry, maybe) Swirl Cream Cheese Pound Cake

Barbara Eaton

By
@raeofsunshine

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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Rating:

Serves:

10-12

Prep:

15 Min

Cook:

1 Hr 10 Min

Ingredients

1 1/2 c
butter, softened (3 sticks)
3 c
sugar
8 oz
cream cheese, softened
6 large
eggs
3 c
all purpose flour
1 tsp
almond extract
1/2 tsp
vanilla extract
2/3 c
glaze (optional) (strawberry, apricot, peach or your favorite
1
6" wooden skewer (or ice pick with sharp narrow point)

Directions Step-By-Step

1
Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
2
Gradually add sugar, beating at medium speed until light and fluffy.
3
Add cream cheese, beating until creamy
4
Add eggs, 1 at a time, beating just until blended after each addition
5
Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowel as needed.
6
Stir in almond and vanilla extracts.
7
Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan
8
IF 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.
9
Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick comes out clean.
10
Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completly (about 1 hour)
11
NOte: This was tested using Marzetti Glaze for Strawberries.

About this Recipe

Course/Dish: Cakes
Hashtag: #pound