Strawberryswirlcreamcheesepoundcake Recipes

Steps:

• 1. Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy.
• 2. Gradually add sugar, beating at medium speed until light and fluffy.
• 3. Add cream cheese, beating until creamy
• 4. Add eggs, 1 at a time, beating just until blended after each addition
• 5. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape the bowel as needed.
• 6. Stir in almond and vanilla extracts.
• 7. Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan
• 8. IF USING GLAZE....Dollop 8 rounded (not full) teaspoons glaze ocer batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of bater.
• 9. Bake at 350 degrees for 1 hour and 10 minutes or until a long wooden pick comes out clean.
• 10. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completly (about 1 hour)
• 11. NOte: This was tested using Marzetti Glaze for Strawberries.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
• Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Steps:

• On medium speed, cream the butter and gradually add in the sugar; beat until fluffy.
• Add the cream cheese and mix well.
• Add eggs, one at a time, and beat just until combined.
• Gradually add the flour and beat on low speed until combined.
• Scraped the bowl frequently.
• Add the extracts.
• Pour 1/3 of the batter in a greased tube pan.
• Spoon 8 rounded teaspoonfuls of glaze on the batter and swirl it around.
• Repeat with 1/3 batter and glaze.
• Add the remaining batter on top.
• Bake at 350 degrees for 1 hour to 1 hour 10 minutes or until the cake tests done.
• Cool on a wire rack for 15 minutes; remove from the pan and let the cake completely cool.