Strawberry Swirl Pound Cake

 

Strawberry Swirl Pound Cake 

Ingredients:

For the Cake:

3 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, softened

2 1/2 cups granulated sugar

5 large eggs, at room temperature

1 cup whole milk, at room temperature

2 tsp vanilla extract

1/4 cup strawberry puree (or strawberry jam, swirled with a little water to thin it out)

Red food coloring (optional, for a more vibrant swirl)

For the Glaze:

1 1/2 cups powdered sugar

2-3 tbsp milk (adjust for desired consistency)

1/2 tsp vanilla extract

For the Crumb Topping:

1/2 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

1/4 tsp salt

Instructions:

Prepare the Cake:

Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or tube pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined.

Create the Swirl:

Pour half of the batter into the prepared pan.

Add the strawberry puree (or thinned jam) and a few drops of red food coloring (if using) to the remaining batter and gently swirl it in, being careful not to overmix.

Pour the strawberry batter over the plain batter in the pan. Use a knife to gently swirl the two batters together, creating a marbled effect.

Bake the Cake:

Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Prepare the Crumb Topping:

In a small bowl, mix together the flour, sugar, melted butter, and salt until the mixture resembles coarse crumbs. Set aside.

Make the Glaze:

In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable.

Assemble the Cake:

Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.

Sprinkle the crumb topping over the glaze while it's still wet, pressing gently to adhere.

Serve:

Slice and serve your beautiful Strawberry Swirl Pound Cake with a cup of tea or coffee. Enjoy!

Notes:

You can substitute the strawberry puree with other fruit purees like raspberry or blueberry for a different flavor.

For an extra decadent touch, serve each slice with a dollop of whipped cream and fresh strawberries.

Prep Time: 30 mins | Baking Time: 75-85 mins | Total Time: 2 hours (including cooling) | Kcal: ~400 per slice | Servings: 12-16