This is one of those cakes that looks really impressive, but doesn’t take any time at all. I have a super narrow bundt pan, so that’s why it has a bit of an odd shape!
This particular cake was on the cover of Cooking with Paula Deen May/June 2013, on sale now, and it caught the eye of my discerning young son. He was impressed, and figured he could make it to. So we bought the magazine, a package of raspberries and off we went.
As far as pound cakes go, this one is incredibly moist and has a soft crumb – the kids all gave it rave reviews!
I should note that the raspberries have to cook into a sauce at least 6 hours before baking the cake, so be sure to plan for that.
Raspberry Swirl Pound Cake Adapted from Cooking with Paula Deen Magazine May/June 2013
1/2 cup sugar
1 cups fresh raspberries
6 Tablespoons water
In a small pan, combine all of the ingredients and cook over medium heat, stirring often crushing the berries. Cook for about 10 minutes, or until the sauce has thickened. Pour the berries into a sieve – gently pressing and stirring to get all of the sauce out. Discard the pulp and seeds. Let the sauce cool for about 20 minutes, then store covered in the refrigerator for 6 hours, or overnight.
Sour Cream Pound Cake
3 cups sugar
1 1/2 cups butter, softened
1 cup sour cream
1 teaspoon lemon zest
1 teaspoon vanilla
5 large eggs
1 large egg yolk
3 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat the oven to 325 degrees.
In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and the sour cream together until combined.* Add the sugar and beat until light and fluffy. Add the lemon zest and the vanilla and beat until combined. Add the eggs and the egg yolk, beating after each addition.
Add the dry ingredients to the butter mixture, and beat just until combined. Your batter will be lumpy, do not continue to beat until smooth!
Spray a bundt pan with nonstick spray, then add about 1 1/2 – 2 cups of batter to the pan (depending on the size of your bundt pan). Using a wooden spoon handle, make a trench in the center of the cake batter, all the way around the cake pan.
Next, carefully pour half of the raspberry sauce into the trench – about 3 Tablespoons. Then spoon more cake batter over the raspberry sauce – using just enough batter to cover it. The bundt pan should be no more than 2/3 full, to prevent cake overflow.
Next, take a dinner knife and make circles with it in the batter two times, then move on to another section (just pulling your knife through the batter), circling again 2 times, and continue to move until all of the batter has been swirled.
Pour the remaining cake batter into a loaf pan, I used this one.
Place the cakes in the oven for about 1 hour. Check the cakes by inserting a toothpick in the centers. After the cakes are done, let them cool for about 10 minutes in their pans, then carefully turn each out onto a wire rack to continue cooling.
Once the cakes are almost completely cool, top with the glaze and serve.
*The cold sour cream will make some of the butter harden, making the batter lumpy, but this is okay!
2 cups powdered sugar
1 Tablespoon corn syrup
3 Tablespoons water
1/4 teaspoon almond extract
In a small bowl, whisk the powdered sugar, corn syrup, and water together until smooth. Add the almond extract and whisk until combined. For a thicker glaze add more powdered sugar, for a thinner glaze add more water. For easy clean up, place a piece of wax paper under the cooling rack the cake is on, then pour the glaze on top.