Strawberry Swirl Pound Cake
 
Prep Time
Cook Time
Total Time
 
Author:
Type of recipe: Loaves
Cuisine: American
Yield: 10-12
Ingredients
(All ingredients must be at room temperature unless otherwise noted)
  • 1 cup (225g) unsalted butter
  • 1¼ cups (250g) granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups (260g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon sea salt
  • ⅞ cup (200g / 7oz) sour cream
  • 1½ tablespoons strawberry compound
Method
  1. Preheat oven (electric) to 350 degrees F (a 180ºC) and place oven rack into the middle position.
  2. Grease and line a 10x4-inch (28x11 cm aprox.) loaf pan. Set aside.
  3. Sift together flour, baking powder, baking soda and salt. Set aside.
  4. In the bowl of your stand mixer fitted with a paddle attachment (or a large bowl) beat together butter and sugar for 4-5 minutes until light and fluffy. With a rubber spatula, scrape down batter from paddle, sides and bottom of the bowl. Repeat as necessary along the way.
  5. With the mixer still running, now at medium-low speed, add the eggs, one at a time, beating well to incorporate after each addition before adding the next egg.
  6. Add vanilla extract and mix until combined.
  7. Now add ⅓ of the dry ingredients (see point 3) to the batter and beat on low speed just until incorporated. Then add ½ of the sour cream and beat. Add another ⅓ of the dry ing., and beat, and then the last of the sour cream and beat. Finally, beat in the last ⅓ of the dry ing. and beat. Do not over mix the batter, just until dry ingredients are moistened. Batter should be still a bit lumpy, (that's fine, don’t try and smooth it) these lumps will disappear during baking.
  8. Transfer roughly 40% of the batter to a separate bowl (a kitchen scale is very useful here, although it's not totally necessary) and add the the strawberry compound, mixing until totally combined.
  9. In order to achieve that swirly effect, alternatively place spoonfuls of both batters, white and pink, into the prepared pan until no more batter is left. Using a knife or a skewer, swirl the batter to create a marbled effect: moving across the pan in horizontal direction, plunge the end of the knife (or skewer) into the batter and make big swirls, moving across the pan in one direction. Then, moving back over the swirls, make a few more swirls in the opposite direction. Be sure you are reaching all the way to the bottom of the pan (without scraping it). Be careful not to work it too much, or you'll end up with a muddy, overly-blended cake. Finally, to release any air bubbles that may have developed in the batter, tap the pan gently on a work surface. If necessary, using a rubber spatula or the back of a spoon, carefully smooth the surface.
  10. Bake for 60-65 minutes until golden brown (to avoid heavy browning, loosely cover the cake with foil for the last 10-15 minutes) and a skewer (or cake tester) comes out clean when inserted into the middle.
  11. Let the cake cool in the pan for 10 minutes before unmolding. Then let cool completely on a cooling rack before slicing and serving.It keeps tightly covered for up to 3-4 days at room temperature.Firma_tr
Notes
- You can replace the strawberry compound with regular strawberry jam, although you may need about 150-200g in order to get the same colour and flavour. You may also need to reduce the amount of sugar in the sponge recipe.
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2015/04/28/strawberry-swirl-pound-cake-isnt-it-just-mesmerizing/