Get ready to transform your baking game with the most mouthwatering Berry Swirl Pound Cake that will make your taste buds dance with joy! This isn't just another cake recipe - it's a culinary masterpiece that combines the rich, buttery goodness of a classic pound cake with the vibrant burst of fresh berries. Imagine cutting into a perfectly moist slice that reveals a stunning swirl of colorful berries, creating a dessert that's as beautiful as it is delicious. Whether you're a seasoned baker or a kitchen newbie, this recipe will have you looking like a professional pastry chef in no time!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 cup mixed berries (fresh or frozen)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan to prevent the cake from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Ensure that each egg is fully incorporated before adding the next.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
- Gently fold in the mixed berries using a spatula. If using frozen berries, do not thaw them before adding to the batter to prevent the cake from turning purple.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Once baked, remove the pound cake from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once the cake has cooled, slice and serve. Enjoy your delicious Berry Swirl Pound Cake!
Tips
- Temperature Matters: Ensure all ingredients are at room temperature before starting. This helps create a smoother, more consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to a tough, dense cake.
- Berry Preservation Trick: Use frozen berries directly from the freezer to prevent color bleeding and maintain their shape in the cake.
- Pan Preparation is Key: Thoroughly grease and flour your pan to ensure easy removal and a perfect cake shape.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to prevent breaking.
- Storage Tip: Wrap the cooled cake tightly in plastic wrap to keep it moist for up to 3-4 days at room temperature.
- Serving Suggestion: Serve slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat!
Nutrition Facts
Calories: 508kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 15g
Cholesterol: 194mg
