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
Let cool in pan then invert onto a cake circle.
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