(Strawberry, maybe) Swirl Cream Cheese Pound Cake

1
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.

Rating:

★★★★★ 1 vote

Serves:
10-12
Prep:
15 Min
Cook:
1 Hr 10 Min

Ingredients

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  • 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)

How to Make (Strawberry, maybe) Swirl Cream Cheese Pound Cake

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.

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About (Strawberry, maybe) Swirl Cream Cheese Pound Cake

Course/Dish: Cakes
Hashtag: #pound




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