Strawberry Swirl Cream Cheese Pound Cake
1-1/2 cups butter, softened
3 cups sugar
1 (8-oz.) pkg. cream cheese, softened
6 large eggs
3 c. all-purpose flour
1 tsp. almond extract
1/2 tsp. vanilla extract
2/3 c. strawberry glaze
1 (6-inch) wooden skewer
Preheat oven to 350 degrees. 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.
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 flour 10-inch (14-cup) tube pan (about 2-2/3 cup batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooded skewer. Repeat procedure once, and top with remaining third of batter.
Bake at 350 degrees for one hour to one hour and ten minutes or until a long wooded pick inserted in center comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
I beat the cream cheese and butter until it was light and fluffy.
Added the sugar, one cup at a time, and beat well.
This is a six-egg pound cake.
Beat the eggs in, one at a time. It's almost more batter than my largest bowl can handle.
I don't like almond flavoring by itself, but I love it combined with vanilla. I folded in the flavoring with a spatula before adding the flour.
Add the flour, one cup at a time, and blend well.
Does anyone want to lick the beaters?
Top with remaining batter. Now, here's the tricky part. The directions said to bake for one hour to one hour 10 minutes. Because I had read the comments on Southern Living's web site, I knew that wouldn't be long enough. After the one hour mark, I started testing for doneness. I also lowered the heat to 325 degrees to keep the crust from overbaking. I actually cooked it for one hour and 40 minutes all together. So, please be willing to nurse this cake along. A pound cake truly is a labor of love!
Guess what? No streaks in my pound cake!!! I'm so happy!!! The only thing that would make this cake taste even more like strawberry shortcake is a dollop of whipped topping. Now, there's an idea...
P.S. If you have a pound cake recipe that you would like to share, feel free to post a link to your blog here. We could go viral with this Pound Cake Month thing! ;)
ETA: Next cake in the Pound Cake Month series: Mama's Pound Cake
Also, if you're a fan of Southern Living recipes, check out the other recipes that I've made on the Southern Living Project.