Monday, April 18, 2011

Strawberry Swirl Cream Cheese Pound Cake

This recipe is DIVINE!! Melt-in-your-mouth, sweet-but-not-too-sweet, they-should-write-a-love-song-about-it DIVINE!!

This recipe was on the cover of Southern Living Magazine in March 2011, and I was a lucky girl to receive a samplin' of it at my work birthday party last month from one of my ever so sweet office ladies. She even brought sliced strawberries and whipped cream! What a treat!!

I really truly love it and I know you will too. It combines a delicious pound cake with a double strawberry ribbon through it. If you're headin' to the in-laws house or over to a friend, this would compliment any Easter dinner!!

You will need either a Bundt Tube Pan or an Angel Food Cake Tube Pan for this recipe!! I didn't have either and I didn't feel like running to the store, so I ordered one with a one click shopping app on my iPhone, just for this particular recipe. Thanks to Amazon prime, I didn't have to worry with pesky shipping fees.
Now there is nothing holding me back from making other delicious bundt cakes, so I had better get cookin'.

Here's the recipe for Strawberry Swirl Cream Cheese Pound Cake

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
1 (6-inch) wooden skewer

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 (about 2 2/3 cups batter). 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 350° for 1 hour to 1 hour and 10 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).

Note: We tested with Marzetti Glaze for Strawberries.

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