I have been craving pound cake for weeks but I was reluctant to bake one worrying that it would come out too dry. When I ran into this recipe I absolutely had to give it a try but for some reason I really wanted my pound cake to be swirled. I think the inspiration for this came from the Starbucks Raspberry Swirl Pound Cake. I rarely go to Starbucks anymore but I happen to be there a couple months ago and fell in love with this beautiful cake on display. I had no intention to try the cake but I just couldn’t help but stare at it’s beautiful pink swirl.
Blackberry Pound Cake
Recipe addapted from Orangette’s (Molly Wizenberg) book A Homemade Life
Prep time: 30 minutes
Cook time: 80 minutes
Yield: 1 loaf
- 2 c. blackberries, washed and dried
- 1 T lemon zest
- 1 T orange zest
- 2 c. plus 8 T cake flour
- 1 tsp baking powder
- 1/2 tsp salt
- 5 large eggs
- 1 2/3 c. sugar
- 2 1/2 sticks unsalted butter, diced, at room temp
For the swirl
6 ounces blackberries (1-1/3 cups)
Puree blackberries in blender with the juice of half a lemon.
Preheat oven to 300 and place rack in middle.
Butter a standard-sized Bundt pan, or bread pan, then dust it with flour, shaking out excess.
In a medium bowl, whisk 2 c. plus 6 T cake flour, baking powder, zests and salt.
In mixing bowl for electric mixer, blend eggs and sugar until thick and pale yellow, 1 min. Add butter and mix another 1 min, scraping down sides. Add dry ingredients and process until thick and smooth.
Pour batter into prepared pan, spreading evenly across the top. Dot the top of the batter with about 1 cup of blackberry puree. With a skewer or thin-bladed knife, swirl batter and puree together.
Bake until a toothpick inserted in center comes out clean, 80-90 min.
Transfer cake to a rack, cool in pan 5 min. Invert cake onto rack and cool at least 20 min. before slicing. Serve warm or at room temperature with a dusting of powdered sugar.