Berry Swirl Pound Cake

This easy berry swirl pound cake can easily be made with both fresh or frozen berries.

Berry Swirl Pound Cake by FamilySpice.com

The markets are overflowing with berries of all kinds and my family is loving every minute of summer because of it! I’m always trying to sneak some in a recipe, even though we love to eat them straight up. We even have little strawberries and blackberries blooming in the garden.

If you are looking for a berry quick dessert (sorry, couldn’t resist), I found this recipe for Berry Swirl Pound Cake from Martha Stewart. Originally the recipe used blackberries, but I’ve also made this cake with fresh strawberries. You could even use frozen for those winter months when berries are scarce. You purée the berries, so you can easily get away with frozen berries.

You pour half the batter in your 9×5 loaf pan, then dot 1/2 cup of your berry purée. I thought I was putting too much, but my swirl wasn’t as much in the center as I wanted. So definitely, follow the instructions! Hmmm… that’s something I tell my kids all the time! I better listen!

Berry Swirl Pound Cake by FamilySpice.com

Pour the remaining batter over you berry layer and top again with dollaps of berry purée. Use a skewer or sharp tip knife to swirl your berry purée and batter and bake.

This really is a simple recipe that requires little work and gives you a nice wow-dessert. The cake is moist and light, and the berry swirls give the cake even more berry-licious flavor!

Berry-Swirl Pound Cake

This easy pound cake can easily be made with both fresh or frozen berries. Recipe adapted from Everyday Food, July-August 2010

Ingredients:

  • 6 oz strawberries
  • 2 TBS granulated sugar
  • 1 1/2 cup all-purpose flour
  • 1/2 tsp kosher salt
  • 1/4 tsp baking powder
  • 1 1/4 cup granulated sugar
  • 1/2 cup butter, unsalted, softened
  • 2 eggs, large, lightly beaten
  • 1/2 tsp vanilla extract
  • 1/2 cup sour cream, room temperature

Directions:

  1. Preheat oven to 350ºF.
  2. Apply non-stick spray to a 9"x 5" loaf pan, and line with parchment paper, leaving a 2-inch overhang.
  3. In a food processor purée:
    • 6 oz strawberries
    • 2 TBS granulated sugar
  4. In a small bowl mix:
    • 1 1/2 cup all-purpose flour
    • 1/2 tsp kosher salt
    • 1/4 tsp baking powder
  5. Using a stand mixer, whisk together until light and fluffy, about 5 minutes:
    • 1 1/4 cup granulated sugar
    • 1/2 cup butter, unsalted , softened
  6. Mix in:
    • 2 eggs, large , lightly beaten
    • 1/2 tsp vanilla extract
  7. Scrape down bowl as needed.
  8. On low speed, mix in 1/3 of flour mixture.
  9. When flour is incorporated, mix in:
    • 1/4 cup sour cream , room temperature
  10. Again, mix in 1/3 of flour mixture.
  11. When flour is incorporated, mix in:
    • 1/4 cup sour cream , room temperature
  12. Add the final third of flour mixture and mix until incorporated.
  13. Pour half of the batter into prepared pan.
  14. Dot with 1/2 cup of berry purée.
  15. Pour remaining half of batter over berry purée.
  16. Dot with remaining berry purée.
  17. Using a skewer or thin-bladed knife, swirl batter and purée together.
  18. Bake in oven for 60-75 mins., or until a toothpick inserted in the center of the bread comes out clean.
  19. Let the cake cool in the pan over a cooling rack for 30 mins.
  20. Lift cake out of pan and place on serving plate.
  21. Let cake cool completely before slicing.
  22. Store cooled cake, wrapped tightly in plastic at room temperature, up to 3 days.

Notes:

Serving Suggestions: Serve alone, top with whipped cream or ice cream.

Prep Time:

Yield: Serves 10

Cook Time:

Total Time:

Berry-Swirl Pound Cake Detail

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2 Responses to Berry Swirl Pound Cake

  1. ~RED~ at #

    Looks wonderful!!!

  2. Thank you!

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