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Wednesday, May 2, 2012
Blackberry-Swirl Pound Cake
Over spring break I cleaned out the fridge, freezer, and cupboards and made an effort to use up some older stuff. I had four bags of frozen blackberries in the back of the freezer, that I'd gotten last summer on a BOGO deal, and forgotten about. I knew had a couple of blackberry recipes in my files, so I went hunting.
SO GLAD I went with this one. Because this pound cake is UH-MAZING. Light, tender, buttery, and sweet. Everything a pound cake should be. And with a blackberry swirl?! So delicious.
Makes 9 servings
1/2 cup unsalted butter, room temperature
6 ounces blackberries (1 1/3 cups)
1 1/4 cups plus 2 T sugar
1 1/2 cups all-purpose flour
1/2 tsp coarse salt
1/4 tsp baking powder
2 large eggs, slightly beaten
1/2 tsp pure vanilla extract
1/2 cup sour cream, room temperature
1. Preheat oven to 350. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang. Butter parchment. Good luck with this. I just use my really good nonstick spray and skip the parchment.
2. In a food processor, puree blackberries with 2 T sugar. In a medium bowl, whisk together flour, salt, and baking powder.
3. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. 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 cream, beginning and ending with flour mixture.
4. Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack 30 minutes. Lift cake out of pan and place on a serving plate. Let cool completely before slicing.
Recipe from Everyday Food, July/Aug 2010
In fact, after making it with blackberries, I thought, this is so easy, I could make it with any fruit! So the next week, I made it with strawberry swirl. And with had it for strawberry shortcake. Heaven.