Blackberry Swirl Pound Cake
From pleclare 14 years ago
- 90 to make
- Serves 9
This cake is great alone or with a dollop of whipped cream.
Ingredients
- 1/2 c unsalted butter,room temperature shopping list
- 6 oz. blackberries(1-1/3 c) shopping list
- 1-1/4 c plus 2 TB. sugar shopping list
- 1-1/2 c flour shopping list
- 1/2 tsp coarse salt shopping list
- 1/4 tsp baking powder shopping list
- 2 lg. eggs,lightly beaten shopping list
- 1/2 tsp vaniila shopping list
- 1/2 c sour cream,room temperature shopping list
How to make it
- Preheat oven to 350'. Lightly butter a 5x9" loaf pan and line with parchment,leaving 2" overhang on all sides;butter parchment. In a food processor,puree berries with 2TB. sugar In med. bowl,whisk together flour,salt and baking powder.
- In a large bowl,using electric mixer,beat together butter,and 1-1/4 c sugar until light and fluffy,5 mins. add eggs and vanilla and beat to combine;scraping down bowl as needed. With mixer on low,add flour mixture in 3 additions,alternating with sour crea,beginning and ending with flour mixture
- Transfer half of batter to pan and dot with 1/2c blacberry puree. Repeat with remaining batter and puree .
- With a shewer or thin-bladed knife,swirl batter and puree together. Bake till golden brown and a toothpick inserted in center comes out clean.,about 1-1/4 hours.. Let cool in pan on wire rack for 30 mins.
- Lift cake out of pan,place on serving plate;let cool completely before slicing.
- Store cooled cake,wrapped tightly in plastic,at room temperature ,up to 3 days.
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