If you're looking for a dessert that effortlessly combines rich, creamy textures with a pop of fruity freshness, this Raspberry Cream Cheese Pound Cake is your go-to recipe. It's perfect for any occasion, from a cozy tea time to a festive gathering. Let's dive into what makes this cake a standout!
Butter forms the base of our cake, providing richness and a tender crumb. Make sure it's softened for easy mixing. Cream cheese adds a delightful tang and extra moisture, creating a creamy texture that's just heavenly. Granulated sugar sweetens the cake while aiding in creating a light, airy texture. Eggs act as a binder and add richness; adding them one at a time ensures they incorporate well. Vanilla and almond extracts offer depth of flavor, with the almond adding a subtle, nutty note. All-purpose flour gives the cake structure, while baking powder provides just enough lift. Salt balances the sweetness and enhances the flavors. Finally, fresh raspberries bring a burst of tartness and color, making each bite delightful.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more decadent experience, drizzle some melted white chocolate over the top. Consider serving it alongside a fresh raspberry coulis for an extra burst of berry flavor.
Start by preheating your oven to 325°F (163°C). This ensures it's hot enough to bake the cake evenly. While the oven heats up, generously grease a 10-inch bundt pan. This will help the cake release smoothly after baking.
In a large mixing bowl, cream together the softened butter and cream cheese until the mixture is smooth. This usually takes about 2-3 minutes with an electric mixer. Gradually add the sugar, beating until the mixture becomes light and fluffy, which should take another few minutes.
Next, add the eggs one at a time. Make sure each egg is fully incorporated before adding the next. This step helps to keep the batter smooth and even. Stir in the vanilla and almond extracts to infuse the batter with those lovely aromatic flavors.
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the baking powder is evenly distributed. Gradually add these dry ingredients to your wet mixture, mixing until just combined. Overmixing can make the cake dense, so be gentle.
Now, carefully fold in the fresh raspberries with a spatula. Be gentle to avoid crushing them, as whole raspberries add beautiful pockets of flavor and color to the cake.
Pour the batter into your prepared bundt pan, smoothing the top with a spatula to ensure even baking. Place it in the preheated oven and bake for 75-85 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for about 15 minutes. This helps it set up a bit more before you turn it out onto a wire rack to cool completely. Patience is key here!
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