Raspberry Swirl Pound Cake

I am completely obsessed with raspberries.  I just love them.   Fresh raspberry pie might be my all time favorite dessert.   We used to visit near a raspberry farm when we lived in PA.  They had the best fresh raspberries and the most heavenly raspberry desserts. 
 

I found a recipe for Strawberry Swirl Cream Cheese Pound Cake on the BrownEyedBaker.com and naturally, I converted it to a Raspberry Swirl Pound Cake.  I think the raspberries made it ten times better - but that's just MY opinion.

Raspberry Swirl Cream Cheese Pound Cake

For the Raspberry Swirl:
1 cup finely diced fresh raspberries
1/2 cup granulated sugar
1/2 cup water
2 tablespoons cornstarch

For the Pound Cake:
1½ cups unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 eggs, at room temperature
3 cups cake flour, sifted
2 teaspoons vanilla extract
¼ teaspoon salt

Directions:

1. Make the Raspberry Swirl: Combine the raspberries, sugar, water and cornstarch in a small saucepan and cook over low heat, stirring constantly, until the mixture becomes very thick. Set aside and allow to cool to room temperature before using.

Press through a fine mesh strainer to remove seeds from mixture.

2. Make the Pound Cake: Preheat oven to 325 degrees F. Grease and flour a standard-size Bundt pan.
3. Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes.
 

Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes.

Add the eggs one at a time, beating until each one is completely incorporated before adding the next.

Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined.  Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.

4. Spoon about ⅔ of the cake batter into the prepared Bundt pan.

Top evenly with the strawberry filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the raspberry filling with the cake batter just a few times – less is more.

Spoon the remainder of the cake batter on top of the filling and gently spread to the edges of the pan, covering the filling.

Bake 90 minutes at 325.

 Let cool in pan then invert onto a cake circle.

Sprinkle with powdered sugar and enjoy.

I have nothing against the delicious strawberry.  I'm sure that it this cake is good with strawberry filling as well. 

Ciao!