(Strawberry, maybe) Swirl Cream Cheese Pound Cake
photo of (strawberry, Maybe) Swirl Cream Cheese Pound Cake Recipe
butter, softened (3 sticks)
cream cheese, softened
glaze (optional) (strawberry, apricot, peach or your favorite
6" wooden skewer (or ice pick with sharp narrow point)
1Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
2Gradually add sugar, beating at medium speed until light and fluffy.
3Add cream cheese, beating until creamy
4Add eggs, 1 at a time, beating just until blended after each addition
5Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowel as needed.
6Stir in almond and vanilla extracts.
7Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan
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.
9Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick comes out clean.
10Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completly (about 1 hour)
11NOte: This was tested using Marzetti Glaze for Strawberries.
About (Strawberry, maybe) Swirl Cream Cheese Pound Cake
Posted: Thu, May 12, 2011