Raspberry Swirl Pound Cake

​I am completely obsessed with raspberries.  I just love them.   Fresh raspberry pie might be my all time favorite dessert.   We used to visit near a raspberry farm when we lived in PA.  They had the best fresh raspberries and the most heavenly raspberry desserts.  

​I found a recipe for Strawberry Swirl Cream Cheese Pound Cake on the BrownEyedBaker.com and naturally, I converted it to a Raspberry Swirl Pound Cake.  I think the raspberries made it ten times better - but that's just MY opinion.

Raspberry Swirl Cream Cheese Pound Cake
For the Raspberry Swirl:
1 cup finely diced fresh raspberries
1/2 cup granulated sugar
1/2 cup water
2 tablespoons cornstarch

For the Pound Cake:
1½ cups unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 eggs, at room temperature
3 cups cake flour, sifted
2 teaspoons vanilla extract
¼ teaspoon salt

​Combine the raspberries, sugar, water and cornstarch in a saucepan and cook over low heat, stirring constantly, until the mixture becomes very thick. Cool to room temperature before using.

​​Press through a fine mesh strainer to remove seeds from mixture.

Beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes.

Add the sugar and beat on medium speed until the mixture is very light and fluffy, about 5 minutes.

Add the eggs one at a time, beating until each one is completely incorporated before adding the next.

Gradually add the flour.  Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.

​Spoon about ⅔ of the cake batter into the prepared Bundt pan.

​Top evenly with the strawberry filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the raspberry filling with the cake batter just a few times – less is more.

​Spoon the remainder of the cake batter on top of the filling and gently spread to the edges of the pan, covering the filling.

Bake 90 minutes at 325.
​

​Let cool in pan then invert onto a cake circle.

​Sprinkle with powdered sugar and enjoy.  I have nothing against the delicious strawberry.  I'm sure that it this cake is good with strawberry filling as well.  

Ciao!

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