Strawberry Swirl Cream Cheese Pound Cake

By Joan_Z

Ingredients

• 1 1/2 cups Butter - soft
• 3 cups Sugar
• 1 8 oz pkg Cream Cheese - soft
• 6 large Eggs
• 3 Cups All-purpose Flour
• 1 tsp. Almond Extract
• 1/2 tsp. Vanilla Extract
• 2/3 cup Strawberry Glaze
• 1 wooden skewer

Details

Servings 12
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

Preheat oven to 350

Beat butter at medium speed with a heavy-duty mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. 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 & floured bundt pan (about 2 2/3 cups of batter). Dollop 8 rounded teaspoonfuls of strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.

Bake at 350 for 1 hour or until a long wooden pick insert in center comes out clean. (check to see how brown the outer crust is.)

Cool in pan on wire rack 10-15 minutes. Remove from pan to wire rack and cool completely (about 1 hour).