Blackberry Swirl Pound Cake
Mar 1, 2012 18:57:14 GMT -5
Post by PrisonerOfHope on Mar 1, 2012 18:57:14 GMT -5
BLACKBERRY SWIRL POUND CAKE
1/2 c. (1 stick) unsalted butter, room temperature, plus more for pan
1 (6 oz.) container blackberries (1 1/3 c.)
1 1/4 c. plus 2 Tbsp. granulated sugar
1 1/2 c. all-purpose flour
1/2 tsp. coarse salt
1/4 tsp. baking powder
2 large eggs, lightly beaten
1/2 tsp. pure vanilla extract
1/2 c. sour cream, room temperature
Preheat oven to 350 degrees. Lightly butter a 9x5-inch loaf pan. Line with parchment, leaving a 2" overhang on all sides; butter parchment.
In a food processor, purée blackberries with 2 Tbsp. sugar.
In a medium bowl, whisk together flour, salt, and baking powder; set aside.
In a large bowl, using an electric mixer, cream butter and 1 1/4 c. sugar until light and fluffy, 5 minutes. Add eggs and vanilla; 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.
Transfer half of the batter to pan; dot with 1/2 c. blackberry puree. Repeat with remaining batter and puree.
With a skewer or thin-bladed knife, swirl batter and purée together.
Bake @ 350 degrees 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. Store cooled cake, wrapped tightly in plastic, at room temperature, up to 3 days.
1/2 c. (1 stick) unsalted butter, room temperature, plus more for pan
1 (6 oz.) container blackberries (1 1/3 c.)
1 1/4 c. plus 2 Tbsp. granulated sugar
1 1/2 c. all-purpose flour
1/2 tsp. coarse salt
1/4 tsp. baking powder
2 large eggs, lightly beaten
1/2 tsp. pure vanilla extract
1/2 c. sour cream, room temperature
Preheat oven to 350 degrees. Lightly butter a 9x5-inch loaf pan. Line with parchment, leaving a 2" overhang on all sides; butter parchment.
In a food processor, purée blackberries with 2 Tbsp. sugar.
In a medium bowl, whisk together flour, salt, and baking powder; set aside.
In a large bowl, using an electric mixer, cream butter and 1 1/4 c. sugar until light and fluffy, 5 minutes. Add eggs and vanilla; 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.
Transfer half of the batter to pan; dot with 1/2 c. blackberry puree. Repeat with remaining batter and puree.
With a skewer or thin-bladed knife, swirl batter and purée together.
Bake @ 350 degrees 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. Store cooled cake, wrapped tightly in plastic, at room temperature, up to 3 days.
