Chocolate Blackberry Swirl Cream Cheese Pound Cake
Diane Hopson Smith
Hope you enjoy!
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- 3 stick
- butter, softened
- 3 c
- (8-oz) pkg cream cheese
- 6 large
- 3 c
- all purpose flour
- 1 tsp
- almond extract
- 1/2 tsp
- vanilla extract
- (16-oz) pkg frozen blackberries (or fresh when possible)
- 5 Tbsp
- 3 oz
- 3 Tbsp
- wine (a fruity wine) or water
- (1.4-oz) dark chocolate dove bar (or can use 1 oz bakers semi-sweet chocolate)
1Make the Coulis 1st so it will have time to cool.
CHOCOLATE BLACKBERRY COULIS: Combine ingredients in a medium size sauce pan over a medium heat; bring to a boil. Once berries are hot an blump, mash them with back of spoon, or use a stick blender to mash them. Stain juice of the berries into a bowl. Rinse pan to remove any seed and return juice to pan. Bring back to a boil; reduce heat and simer for about 20 to 25 minutes until reduced to about 1/2. This will make about 2/3 cup. Remove from heat and add chocolate bar; stir until chocolate is melted. Set aside to cool.
2Preheat oven to 350 degrees. Grease angel food tube cake pan and line with wax paper.
NOTE: I've been baking cream cheese pound cakes for many years and they've always been a favorite, however, for the last 2 to 3 years as I've made my cream cheese pound cake, I found that I was not happy with the texture of the cakes. The only thing that had changed was the pan I was baking the cakes in. I had purchased one of those really nice heavy duty bundt pans. That is the only thing I had changed. Today I decided to use my old trustworthy angel food pan and to my delight my cake is back to the way I love them. Amazing how a little change makes a difference!
3POUND CAKE: Beat butter with a heavy duty electic mixer on a medium speed until creamy; gradually add sugar and continue beating until fluffy.
4Add cream cheese and continue beating until creamy, scraping down bowl as needed.
5Add eggs one at a time; beating each egg just until blended before adding next egg.
6Reduce speed to low on mixer and gradually add flour, scraping down sides of bowl as needed.
7Stir in almond and vanilla extract.
8Spoon about 1/3 of batter into prepared pan. Place dollops of the Blackberry Coulis on to batter, using about 1/2 of the sauce. With the handle of a "round" wooden spoon swirl the coulis into the batter. Repeat this with a 2nd layer of batter and coulis. Top with remaining 1/3 of batter.
9Bake for 1 hour and 15 minutes to 1 hour and 30 minutes or until wooden pick or cake tester when inserted into center of cake comes out clean. NOTE: Normally I bake a plain cream cheese cake for 1 hour and 15 minutes. With the coulis it took about 1 hour and 30 minutes.
10Remove from oven and cool in pan on rack for about 20 minutes. Remove cake from pan and place top side up on cake plate. I love the crunchy top!