Strawberry Swirl Cream Cheese Pound Cake

By á-7522

Ingredients

• 1 1/2 cups butter, softened
• 3 cups sugar
• 1 (8 oz) package cream cheese, softened
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp almond extract
• 1 tsp vanill extract
• 2/3 cup strawberry glaze

Details

Servings 12
Preparation time 25mins
Cooking time 26mins

Preparation

Step 1

Preheat oven to 350 degrees. Beat butter at medium speed of mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until light and fluffy. 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 floured 10-inch (14 cup) tube pan (about 2 2/3 cups of batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with a small spatula or knife. Repeat procedure once, and top with remaining third of batter. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Serve with fresh strawberries and whipped cream.