Raspberry Swirl Pound Cake.jpg

Raspberry Swirl Pound Cake

Dish Size:
1.5 Quart Loaf Pan
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June 24, 2013

Hello, delicious - you had me at raspberry! In this recipe, swirls of raspberry and moist pound cake make an awesome pairing. And I love how pretty each piece looks when it's cut and plated. - Tara

 

Ingredients

  • Nonstick cooking spray
  • 1 1/2 cups plus 2 tablespoons all-purpose flour, divided
  • 1 1/4 sticks unsalted butter, softened
  • 1 cup plus 2 tablespoons sugar and 3 tablespoons sugar, divided
  • 2 eggs
  • 1 egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup heavy cream
  • 1 1/2 cups fresh raspberries
  • whipped cream or Cool Whip for garnish, optional
  • Additional fresh raspberries for garnish, optional

Directions

  1. Preheat oven to 350 degrees, and spray a temp-tations® 1.5 quart loaf pan with non-stick cooking spray. Line the bottom and ends of the pan with parchment paper, allowing the paper to extend over the edge of the pan, and spray again. Dust the pan with 2 tablespoons of flour, knocking out any excess.
  2. In a large bowl, with a mixer on high speed, cream the butter and 1 cup plus 2 tablespoons sugar together until fluffy, about 5 minutes, scraping down mixing bowl as needed. Reduce to medium speed; beat in the eggs and yolk, one at a time, beating for one minute after each addition. Scrape down the mixing bowl and add the vanilla; beat until fully incorporated.
  3. In a separate bowl, whisk together the 1 1/2 cups flour, baking powder and salt. On low speed, add the dry ingredients to the creamed butter mixture in three additions, alternating with the heavy cream, and beginning and ending with the dry ingredients. Scrape down the bowl as needed. Combine the fresh raspberries and 3 tablespoons of sugar in a separate bowl, and mash gently with a fork.
  4. Transfer a little over half of the batter to the prepared pan and smooth the top. Spoon half the raspberry mixture over the batter in the pan. Add the other half of the batter, smooth, and spoon the rest of the raspberry mixture on top. With a thin knife, swirl the raspberry mixture, making sure the knife extends down into the second layer of raspberry mixture, as well.
  5. Bake until set, or until a toothpick inserted in the center comes out clean, 75-80 minutes. Once the cake has cooled completely, lift out of pan with the parchment paper. Slice and serve, garnishing with whipped cream and additional fresh raspberries, if desired.
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