Raspberry Pound Cake
- 1/2 cup unsalted butter (room temperature)
- 1 1/4 cups plus 2 tablespoons granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 6 ounces raspberries
- 1 1/2 cups all purpose flour
- 1/2 teaspoon aluminum free baking powder
- 1/4 teaspoon sea salt
- 1/2 cup sour cream (room temperature)
Preheat oven to 350*F. Grease 9×5 inch loaf pan with butter (or use cooking spray), then line with parchment, first with a sheet covering the long side of the pan, then with a sheet covering the short side of the pan, with about an inch or two of overhang on all sides. Grease the top of the parchment with butter.
In a food processor, pulse the raspberries and 2 tablespoons of sugar to make a puree. Set aside.
Whisk the flour, baking powder, and salt in a medium bowl, set aside.
Cream butter and 1 ¼ cups sugar on medium speed until light and fluffy, about 4-5 minutes, scraping down the bowl as necessary. Add eggs, one at a time until blended, then add vanilla.
Reduce speed to low and add the flour in 3 batches, alternating with the sour cream, beginning and ending with the flour. Be careful not to overmix. With a spatula, scrape the batter off the sides and bottom of the bowl and fold to mix.
Place half of the batter in the loaf pan and dot with ½ cup of the raspberry puree. Add the remaining batter and puree. Use a knife to marble the puree.
Bake for 1 ¼ hours or until an inserted toothpick or cake tester comes out clean. Cool in the pan on a wire rack for 30 minutes, then remove to serving platter to cool completely before cutting.