Wednesday, June 12, 2013

Strawberry Swirl Cream Cheese Pound Cake {repost}

Still super busy around here! Here is one of my favorite cakes using strawberries, which are in season right now! Yum!!

I made this cake last week. We love pound cake, and this one was really good. I've only ever made my grandmother's sour cream pound cake recipe, but this one calls for cream cheese, and it was a good addition. I think it made it very moist. There is also a strawberry glaze swirl in the middle of this cake, even though you can't see mine very well. Mine isn't as red as Southern Living's picture, but I'm assuming that is because I made my own strawberry glaze instead of buying store bought. I'm on a strawberry kick around here lately, they are so cheap right now! We've also made strawberry banana muffins and a strawberry and spinach salad, both new recipes that will be coming soon. This cake has a lot of ingredients, but I think it is well worth it. Even if you omit the strawberry glaze, you'll have a yummy pound cake. We also served this with homemade whipped cream and sliced strawberries, I definitely recommend this addition! Enjoy!




Strawberry Swirl Cream Cheese Pound Cake
slightly adapted from Southern Living

Ingredients:
1 1/2 cups butter, softened
3 cups sugar
1 (8-oz.) package cream cheese, softened
6 large eggs
3 cups all-purpose flour
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2/3 cup strawberry glaze (I made my own, recipe here. I halved this recipe.)
1 (6-inch) wooden skewer

Directions:
Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (I did not have a pan this big, I used my bunt cake pan.). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.

Bake at 325° for 1 hour and 15 minutes to 1 hour 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

This recipe is linked to Prairie Story, Tidy MomPotluck Sunday, and It's a Keeper Thursday.

13 comments:

Rita said...

Great recipe to try with those strawberries appearing at the supermarket; thank you.

Rhondi said...

Looks delicious! Those strawberries are ready to be eaten with some of your pound cake and whipped cream. Can I have a piece? Great pictures!

Jennifurla said...

Drop dead gorgeous slices, I have yet to make a pound cake myself.

Michele said...

I love pound cake! And this one looks delicious with all that yummy strawberry goodness.

Laur said...

Strawberries and pound cake, what could be better?! YUM!

Elizabeth said...

That looks absolutely amazing! YUM!

Allison @ Alli 'n Son said...

This is such a pretty cake! Love strawberries.

I'd love to have you stop by and share this recipe on Sweet Tooth Friday. http://alli-n-son.com/2011/03/31/toffee-snickerdoodle-cookies/

yvette said...

Great photo's and what a delicious cake...the swirl of strawberry glaze through the cake would such make this cake special.What a treat! A strawberrie lovers delight! It's a Keeper! yvette@twistedvines

Beth Michelle said...

Ahh this looks so good! I love the flavors. Beautiful photos!

Amy said...

wow! This is such a beautiful cake!

I'm hosting a wonderful tea sampler GIVEAWAY! Come check it out when you have time.

http://utry.it/2011/04/two-leaves-and-bud-tea-company-product.html

Amy
http://utry.it

Cares and Mimi said...

What a beautiful cake! And lovely pictures too! Can't wait to come back and see more of your lovely creations!

Chels said...

So beautiful and Cheery! Love love love it!

Miranda said...

That doesn't seem like too many ingredients. This recipe is making me drool. Thanks for linking this up to Fat Camp Fridays! See you next week!

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