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Strawberry-Swirl Cream Cheese Pound Cake

Source of Recipe


Southern Living, March 2011



List of Ingredients



• 1½ cups butter, softened
  
• 3 cups sugar
  
• 1 (8-ounce) package cream cheese, softened
  
• 6 large eggs
  
• 3 cups all-purpose flour
  
• 1 tsp almond extract
  
• ½ tsp vanilla extract
  
• 2/3 cup strawberry glaze (such as Marzetti Glaze for Strawberries)
  
• 1 (6-inch) wooden skewer
  






Instructions



1. Preheat oven to 350° F. 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, one at a time, beating just until blended after each addition.
   
   
2. 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 a wooden skewer. Repeat procedure, and top with remaining third of batter.
   
   
3. 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).
   
   Makes 12 servings.