One of my favorite days is when I come home and there in my mailbox is my new Paula Deen Magazine. I can hardly wait to unlock the door, grab a glass of tea and go sit on the porch and open my new treasure. This cake looks amazing and although I have not had time to bake it, it looks so pretty and as we all know, if it is good enough for Paula, it’s good enough to post. So here it is; Raspberry Swirl Pound Cake
3 1/4 cups sugar, divided (that much sugar already lets you know this will be great)
1 cup fresh raspberries
3 tablespoons peach nectar
1 1/2 cups softened butter
1 cup sour cream
1 teas lemon zest
1 teas vanilla
5 large eggs
1 large egg yolk
3 1/4 cups flour
1/2 teas baking soda
1/4 teas salt
Peach-Almond Glaze (recipe follows)
2 tables sliced almonds
Sweetened whipped cream
In a small saucepan, combine 1/4 cup sugar, raspberries and peach nectar. Bring mixture to a simmer over medium heat. Cook, stirring often and crushing berries as they cook, for 10 min or until mixture has thickened. Strain berry mixture through a wire mesh sieve into a small bowl, pressing pulp with the back of a spoon. Discard solids. Cover and chill for at least 6 hours or refrigerate up to 3 days.
Preheat oven to 325. Spray a 12-15 cup bundt ( I can never say or write the word, “bundt” without thinking about My Big Fat Greek Wedding, makes me grin every time i think about that scene) pan with nonstick baking spray with flour.
In a large bowl, beat butter and sour cream at medium speed with a mixer until combined. Gradually add remaining 3 cups sugar, beating until fluffy. Add lemon zest and vanilla and mix in batter. Add eggs and egg yolk, one at a time, beating well after each addition.
In a medium bowl, combine flour, baking soda and salt. Gradually add to butter mixture, beating until combined.
Spoon 3 cups batter into prepared pan. Using the back of a spoon, make a shallow trench in the middle of batter while turning the pan in a full circle. Spoon 3 tables of raspberry mixture into trench. Spoon 1 1/2 cups batter into the pan, spreading carefully to cover raspberry mixture. Repeat trench procedure and top with remaining raspberry mixture and batter. Run a knife through the batter 8 times to swirl the filling slightly. Gently tap pan on counter (or on anyone’s head standing in the kitchen driving you crazy) to release any trapped air bubbles.
Bake for 1 hour and 15 min or until a wooden pick inserted in cake comes out clean. Tent cake with aluminum foil halfway through baking to prevent excessive browning, if necessary. Let cake cool in pan for 10 min. Remove from pan and let cool on wire rack. Drizzle with peach-almond glaze and then sprinkle with sliced almonds. Serve with sweetened whipping cream and raspberries.
3 tables peach nectar
1 tables light corn syrup
1/8 teas almond extract (I can tell you right now, I will make that 1/4 instead of 1/8)
2 cups powdered sugar
In a medium bowl, whisk together peach nectar, corn syrup and extract. Whisk in powdered sugar until smooth.
Note* If your cake doesn’t sit flat on the platter because the non-fluted side is slightly domed, trim it with a long serrated knife.