Berry Swirl Pound Cake
There’s a bit of a joke around here about my attempts at swirling batters, doughs, and such. Quite often, it tends not to work out as I envisioned, thus breaking my baking heart and causing not a small amount of frustration. A while back I was telling Quinn about a dessert idea that involved swirling, and, knowing my swirling history, he responded that swirling is a lie.
As much as I love the effect of swirling, it is sadly true that it doesn’t always go so well. But I’m happy to tell you that this pound cake and its sweet berry swirl work just as they should! No lies here!
If you’ve been paying attention over the last several years here at BoB, you’ll know that fruit preserves, jams, and such are favorite ingredients for me. I usually have plenty of variety in my refrigerator ready to go into something delicious like muffins, a cake, or some sweet, simple bars.
As much as I like pound cake, I do usually prefer some variation on the classic. That’s where the preserves come into play. It’s such a simple alteration, but it has a nice flavor impact.
I like to use strawberry or raspberry preserves for this cake. Not only do I love the flavor, but I also really like that ribbon of red running throughout the cake. Any flavor will do, though, so pick your favorite and get baking!
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Berry Swirl Pound Cake
Yield: 10 to 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
- 1 & 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 1/4 cup sour cream
- 3 tablespoons berry preserves
- 1 & 1/2 teaspoons water
- Preheat oven to 350°F. Grease a standard 9"x 5" loaf pan.
- Whisk together the flour, salt, and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the sugar and butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined.
- Stir together the preserves and water.
- Transfer about 1/3 of the batter to the prepared pan. Drizzle half of the preserves mixture on top of the batter. Use a thin knife to swirl the preserves into the batter. Repeat with half of the remaining batter and the remaining preserves. Top with the remaining batter.
- Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes. Then transfer to a wire rack to cool completely.