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Strawberry Swirl Cream Cheese Pound Cake

Submitted by: | Source: Southern Living and Nancy H. Test, West Chester, Ohio

Strawberry Swirl Cream Cheese Pound Cake


1½ cups Butter, softened
3 cups Sugar
1 pkg Cream Cheese, softened, 8 oz
6 Large Eggs
3 cups Flour
1 tsp Almond Extract
½ tsp Vanilla Extract
⅔ cup Strawberry Glaze, such as marzetti glaze for strawberries
1 Wooden Skewer, 6"


Preheat oven to 350. Beat butter at medium speed with heavy duty 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 come out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack and cool completely, about 1 hour. Serves 12