Strawberry Cream Cheese Pound Cake
Ingredients:
For the Cake:
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
1 cup fresh strawberries, chopped
For the Strawberry Swirl:
1/2 cup strawberry jam or preserves
2 tablespoons cream cheese, softened
Instructions:
Preheat oven: to 325°F (163°C). Grease and flour a 9x5-inch loaf pan.
Mix cream cheese and butter: In a large bowl, beat the butter and cream cheese until smooth and creamy.
Add sugar: Gradually add sugar and beat until fluffy.
Add eggs and vanilla: Add eggs one at a time, beating well after each. Stir in vanilla extract.
Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
Combine: Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Mix just until combined.
Fold in strawberries: Gently fold chopped strawberries into the batter.
Prepare strawberry swirl: In a small bowl, mix strawberry jam and softened cream cheese until smooth.
Layer batter and swirl: Pour half the batter into the loaf pan. Drop spoonfuls of the strawberry swirl over the batter, then top with remaining batter. Use a knife or skewer to gently swirl the jam mixture into the batter.
Bake: Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.