Berry Swirl Pound Cake

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 & 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1/4 cup sour cream
  • 3 tablespoons berry preserves
  • 1 & 1/2 teaspoons water
  1. Instructions
  2. Preheat oven to 350°F. Grease a standard 9″x 5″ loaf pan.
  3. Whisk together the flour, salt, and baking soda. Set aside.
  4. Using an electric mixer on medium speed, beat the sugar and butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  5. Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined.
  6. Stir together the preserves and water.
  7. Transfer about 1/3 of the batter to the prepared pan. Drizzle half of the preserves mixture on top of the batter. Use a thin knife to swirl the preserves into the batter. Repeat with half of the remaining batter and the remaining preserves. Top with the remaining batter.
  8. Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.
  9. Cool the cake in the pan for 10 minutes. Then transfer to a wire rack to cool completely.