Every baker needs an infallible classic pound cake recipe to go back to. The sort of recipe you want to pass down generations, one that your grandkids may proudly say “this was my grandma’s recipe. And boy, did she get it right!”
I’m sharing today with you my go-to pound cake recipe. A classic tender cake gussied up with tangy berry sauce. Rich, bursting with a buttery flavor showcasing the inner swirl of orange and strawberry making it unique and memorable.
Every once in a while I like to give this a glaze or switch the sauce or simplify the recipe and bake it with just a lemon zest. Every variation stands up on its own and makes this delicate, rich and buttery cake beautifully.
You can dress up this cake with a dollop of sour cream and fresh berries or just enjoy a warm slice right out of the oven.
An easy to follow, eat-anytime-of-the-day dessert – Orange Strawberry Swirled Cream Cheese Bundt Cake.
- 1½ cups butter, softened
- 3 cups sugar
- 1 (8-oz.) package cream cheese, softened
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 tablespoon orange zest
- ⅔ cup citrus strawberry glaze
- 11/4 cups strawberries, roughly chopped
- ¼ cup freshly squeezed orange juice
- 2-3 tablespoons sugar
- Preheat oven to 350° and generously grease a 14 cup bundt pan.
- In a heavy bottom pan on medium flame – add the strawberries, orange juice and sugar. Keep stirring till you have a thick sauce where most of the strawberries are mushy and soft.
- In a large bowl beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
- Stir in the vanilla extract.
- Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2⅔ cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.
- Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Here’s how you can be a part of Bundt-a-Month:
Look no further for I have 15 zesty bundt cake recipes for you.Almond Clementine Bundt Cake by Carrie from Poet In The Pantry Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days Citrus Lust Mini Bundt Cakes with Lemon Curd by Stacy from Food Lust People Love Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic Grapefruit Yogurt Bundt Cake by Kate from Food Babbles Lemon Bundt with Lemon Curd by Holly from A Baker’s House Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands Orange Chocolate Marble Bundt by Paula from Vintage Kitchen Orange Olive Oil Cake by Katerina from Diethood Orange Strawberry Swirl Cream Cheese Bundt Cake by Anuradha from Baker Street Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC
I’d also like to mention that my dearest friend and bundt baking partner Lora lost her father last week. The #BundtaMonth team hopes she and her family has the strength to get through this time.