Raspberry Swirl Cream Cheese Pound Cake

• Vegetarian

• Produce

  • 6 oz Raspberry

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 1/4 tsp Salt
  • 14 tbsp Sugar

• Dairy

  • 1 stick Butter, unsalted
  • 4 oz Cream cheese
  • 1/2 cup Milk

Found on rotinrice.com

Description

Ingredients

• 6 oz (170g) raspberry
• 2 tbsp sugar
• 1¾ cup (265g) all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 1 stick (½ cup/113g) unsalted butter, softened
• 4 oz (113g) cream cheese
• ¾ cup (165g) sugar
• 3 large eggs
• ½ cup (120ml) milk

Directions

• Combine raspberries and sugar in a small saucepan over medium low heat. Roughly mash raspberries with a spatula, leaving some whole. This should take 2 to 3 minutes. Turn off heat and set aside to allow it to cool.
• Lightly grease an 8-in x 4-in loaf pan and line with parchment paper. Preheat oven to 350°F (180°C).
• Sift all-purpose flour, baking powder, and salt into a medium sized bowl.
• Cream butter, cream cheese, and sugar in a large bowl until light and fluffy, about 2 minutes.
• Beat in eggs, one at a time until combined.
• Add half the flour mixture and half of the milk. Beat on low speed. Then add remaining flour mixture and milk.
• Continue to beat until combine.
• Pour half batter into prepared pan. Add half of the raspberry sauce. Swirl with a butter knife. Pour in remaining batter followed by raspberry sauce. Again, swirl with butter knife. Then gently tap the pan on the counter several times.
• Place in the oven and bake for an hour or until wooden pick inserted in the center comes out clean.
• Cool in the pan for 10 minutes, remove and cool on wire rack.