December 4, 2013
Strawberry Swirl Cream Cheese Pound Cake
1 1/2 cups butter (softened)
3 cups sugar
3 cups AP flour (sifted)
8 oz cream cheese (softened)
6 large eggs (room temp)
1 tsp vanilla extract
1/2 tsp almond extract
2/3 cup strawberry glaze( produce dept at grocery store)
Preheat oven to 325 and grease pan of choice (I used bunt).
Beat butter until creamy.
Add sugar gradually until light and fluffy. Scrap sides of bowl.
Add cream cheese and beat Until creamy. Scrape sides of bowl.
Add eggs 1 at a time and beat only until mixed. Scrape sides of bowl.
Gradually add the sifted flour. And beat on low.Scrape sides of bowl and add extract.
Pour 1/3 batter Into greased pan. Place dollops of glaze onto batter and swirl with wooden skewer.
Repeat process until all batter and glaze is gone.
Bake for 60-70 minutes. The recipe stated to bake it at 350.
But that's a bit high I believe. I did cook mine for an additional 12 min until toothpick was clean.
Cool in pan for 15 minutes and them flip out of pan onto wire rack.
I served it with extra glaze, fresh strawberries and powdered sugar.....