Raspberry Cream Cheese Pound Cake
Experience a delightful twist on the classic dessert with our Raspberry Cream Cheese Pound Cake. This rich and moist cake is beautifully infused with the tangy sweetness of raspberries, making it a perfect treat for any season. Ideal for dessert lovers seeking a unique and flavorful cake that will impress at gatherings or simply enjoy at home.
Prep time: 15 minutesCook time: 1 hour 25 minutesServes: 12
Ingredients
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh raspberries
Instructions
1. Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan.
2. In a large mixing bowl, cream together the butter and cream cheese until smooth.
3. Gradually add sugar, beating until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in vanilla and almond extracts.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
8. Gently fold in the raspberries, being careful not to crush them.
9. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
10. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Storage
Store the cake in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Reheating
To reheat, warm slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
