Strawberry-swirl pound cake

Mmmmm! Oh-so-rich, with a tender crumb and sweet strawberry swirls. I saw the original recipe while I was perusing Martha Stewart’s site. The original called for blackberries; I didn’t have any blackberries on hand and knew M would appreciate something strawberry. So, strawberry substitution it was! At this point we all know how much M loves anything strawberry. HAH. I also substituted plain Chobani greek yogurt for the sour cream. We’ve recently fallen in love with Greek yogurt! I let M take this one to work…if I kept it at home or took it with me to my work, I probably would have eaten half the loaf myself. Apparently this one went really quick in the break room! 😉 So, maybe you might take this to work and impress your coworkers! Or save it all for yourself! 😉 I won’t tell. Enjoy!

Such a pretty swirl to the batter!

Tsk tsk! M was trying to steal a piece before I was done with my pictures!

 

There, no sneaky hand! Mmmm!

 

What you need:
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
6 ounces strawberries, chopped and hulled (1 1/3 cups)
1 1/4 cups plus 2 tablespoons sugar
1 1/2 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking powder
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
1/2 cup Chobani plain greek yogurt, room temperature

What to do:

  1. Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree strawberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.
  2. 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 greek yogurt, beginning and ending with flour mixture.
  3. 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.
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One response to “Strawberry-swirl pound cake

  1. Pingback: Blueberry sour cream pound cake with lemon cream topping | C'est la vie·

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