Description
A moist and buttery pound cake swirled with strawberry jam and topped with a sweet, crunchy golden crumble.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup strawberry jam or preserves
- 1 cup golden Oreos, crushed
- 1/4 cup melted butter
- 1/4 cup granulated sugar
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 1 cup softened butter and 2 cups sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add to the creamed mixture alternately with the sour cream, beginning and ending with flour.
- Spoon half of the batter into the prepared pan. Dollop with half of the strawberry jam and swirl with a knife. Repeat with remaining batter and jam.
- For the crunch topping, combine crushed Oreos, 1/4 cup melted butter, and 1/4 cup sugar. Sprinkle evenly over the batter in the pan.
- Bake for 60-70 minutes, or until a 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.