Description
A rich, moist, and dense pound cake swirled with sweet strawberry jam and a hint of cream cheese for a delightful twist on a classic dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup strawberry jam or preserves
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy, about 5-7 minutes. Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the flour and salt to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Pour one-third of the batter into the prepared pan. Dollop half of the strawberry jam over the batter and gently swirl with a knife. Repeat the layers, ending with a final layer of batter.
- Bake for 75-90 minutes, or until a long wooden skewer inserted into the center comes out clean. Cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.