Raspberry Ripple Pound Cake
Raspberry Ripple Pound Cake: Better Than a Bakewell Tart!
Fancy a slice of heaven? Honestly, this Raspberry swirl pound cake recipe is where it's at. I used to be intimidated by baking, but trust me, this is surprisingly easy.
The vibrant raspberry ripple cuts through the buttery richness.
This isn't some newfangled baking fad. It's a twist on a classic pound cake, that comes from old fashioned baking.
Its roots trace back to traditional English baking, given a modern uplift. It is easy to make. Prep takes about 15 minutes, then it bakes for 65 minutes.
Remember to account for cooling; give it around 4 hours total. This recipe yields about 8-10 slices.
Why You'll Love This Homemade Raspberry Swirl Cake
One of the best things about this cake? It's genuinely comforting. Seriously, it tastes great, and it’s perfect for sharing (or not no judgement here!).
The buttery flavour is incredible. Plus, the raspberries add a boost of vitamin C.
This raspberry pound cake recipe easy is a winner because of how simple it is. It's truly a great dessert recipes with raspberries that looks fancy but is super easy to make.
I love bringing it to afternoon teas with friends.
Getting Started: What You'll Need
Okay, let's talk ingredients. To achieve a lovely result it requires room temperature baking pound cake. You'll need flour, baking powder, salt, butter, sugar, eggs, sour cream, and vanilla.
And don’t forget almond extract it adds a little something special. For the swirl, raspberry jam swirl cake is the key.
Here is how you can achive Moist raspberry pound cake . Make sure that all of your ingredients are at room temperature.
Use good quality butter and eggs. Do not overmix the batter. This can make the cake tough.
Ingredients & Equipment
Okay, so you wanna bake a Raspberry ripple cake recipe ? Sorted. This Raspberry swirl pound cake recipe is actually doable.
Even if your baking skills are more "Great British Fake Off" than Bake Off. Let's get the bits and bobs sorted.
Main Ingredients
Right, let's dive into the good stuff. We need these, innit?
- All-purpose flour: 1 and 3/4 cups (219g) . Make sure you spoon it into the measuring cup, then level it off. Nobody wants a dense brick.
- Baking powder: 1/2 teaspoon .
- Salt: 1/2 teaspoon .
- Unsalted butter: 1 cup (16 Tbsp; 226g) . This is key . Make sure it's properly softened. Like, room temperature, not melted in the microwave.
- Granulated sugar: 1 cup (200g) .
- Large eggs: 4 . Again, room temperature. It makes a difference, honestly.
- Full fat sour cream: 1/2 cup (120g) . Yup, you guessed it, also room temperature.
- Pure vanilla extract: 1 teaspoon .
- Almond extract: 1/2 teaspoon . (Optional, but trust me, it adds a little something).
- Raspberry jam/preserves: 1/3 cup (110g) . Go for a good quality jam. Makes all the difference to our Homemade raspberry swirl cake .
Quality indicator: Softened butter should be easily pliable, not greasy or melted. This helps cream the butter properly, creating a lighter and Moist raspberry pound cake .
Seasoning Notes
Right, so we're not just chucking stuff in, are we? We want flavor!
Vanilla and almond extracts are your mates here. They’re not just there to make it smell nice. The almond extract adds a subtle depth of flavour. You know what I mean?
If you don’t have almond extract, just leave it out. Honestly, the vanilla is doing most of the heavy lifting anyway.
A splash of lemon zest could be nice, too, in its place.
Equipment Needed
Don't go buying a load of fancy kit, yeah?
- 9x5 inch Loaf Pan. Needs to be greased and floured, mind.
- Mixing Bowls. At least two.
- Whisk. For the dry bits.
- Electric Mixer. Handheld or stand. It doesn't matter.
- Rubber Spatula. For scraping down the sides.
- Cooling Rack. So the Buttery raspberry swirl loaf doesn't get soggy.
- Toothpick. To check if it's done.
Honestly, you probably have most of this already. If you don't have a loaf pan, use a cake tin. It'll still taste like a great Dessert recipes with raspberries , even if it doesn't look right.
A fork works as a makeshift whisk if you're stuck. Happy Baking a pound cake tips and tricks!
Cooking Method: Swirling it Right!
So, you wanna make a Raspberry Swirl Pound Cake recipe, eh? Awesome! Listen, I’ve baked loads of these. Honestly, the swirl is the bit that gets everyone nervous.
Don’t sweat it! It's easier than you think. And trust me, it tastes even better than it looks, which says a lot.
This is really a Raspberry pound cake recipe easy .
Prep Steps: Getting Your Ducks in a Row
First, mise en place . I know, sounds fancy! It just means get everything ready. Room temperature baking pound cake is key for most of the ingredients, so make sure that your butter, eggs, and sour cream are at room temp.
Honestly, that 350° F oven won't wait around!. Also, grease and flour that 9x5 inch loaf pan like your life depends on it.
No one wants a cake stuck to the pan.
step-by-step Process: Swirl Like a Pro
Right then. Let's get down to business.
- Mix the dry ingredients.
- Cream the butter and sugar until nice and fluffy.
- Mix in the eggs, sour cream, and extracts.
- Add the dry ingredients to the wet ingredients.
- Mix some batter with raspberry jam to prepare the Raspberry swirl .
- Layer the batters into the pan.
- Use a knife or skewer to swirl it all together gently.
- Bake for 55- 70 minutes , until a toothpick comes out mostly clean.
Pro Tips: Nailing the Swirl
Okay, here's where my hard won experience comes in. Homemade raspberry swirl cake is such a treat to do when you know these things.
Don't overmix the batter. It'll get tough. Also, don't over swirl! A few strokes are all you need. Otherwise, it all blends together.
For a perfectly moist raspberry pound cake , don’t over bake. Start checking it around 55 minutes .
You can totally make the plain batter ahead of time, then add the jam before baking. Baking a pound cake tips like these are lifesavers! Enjoy your Raspberry ripple cake recipe .
It's a proper treat. Don't forget that this is one of those dessert recipes with raspberries that needs to be on your baking list! I hope you enjoy my take on a Raspberry swirl pound cake recipe!.
Recipe Notes: Making Your Raspberry Swirl Pound Cake Recipe Perfect
Okay, so you're about to bake this Raspberry ripple cake recipe . That's great! Here are a few extra thoughts after making this so many times.
Honestly, these are the bits I wish I knew the first time around!
Presentation is Key (Kind Of...)
Let's talk serving. This homemade raspberry swirl cake looks amazing as is. You can dust it with powdered sugar for a fancy touch.
Or even better, add a scoop of vanilla ice cream. Fancy a bit of a British vibe? Serve it with a cuppa.
Earl Grey is amazing! Honestly, a simple slice of cake alongside a warm cuppa can elevate any afternoon and can make a person feel like a queen with only a pound cake!
Keeping it Fresh: Storage Tips
Leftovers? What leftovers? Seriously, this moist raspberry pound cake never lasts long in my house. However, if you do have some, here's the drill.
Wrap it tightly in cling film. Then pop it in the fridge. It will keep for about 3 days. You can also freeze slices.
Wrap them individually. They will last for up to 2 months. Reheat frozen slices in the microwave for about 30 seconds .
Let's Get Adaptable: Variations
Want to mix things up? I've got you. For a dairy-free option, use a plant based butter alternative. Also swap the sour cream for coconut yogurt.
For a seasonal twist, try different fruit jams! In autumn, a spiced apple jam would be divine. These small changes can elevate your baking game.
Nutrition Breakdown: Nutrition Basics
Let's be real, this is cake. It's not exactly a health food! But hey, everything in moderation, right? Each slice has roughly 350 calories.
It also has a little bit of protein from the eggs. But its main benefits include making you very happy!
So there you have it. A few extra tips to help you bake the perfect Buttery raspberry swirl loaf . Don't be scared to experiment and remember, baking a pound cake tips can make a big difference.
Now go on, get baking!
Frequently Asked Questions
Why did my raspberry swirl pound cake recipe come out dry? I wanted it to be more like those ones they have at Harrods!
A dry pound cake is a common baking woe! It usually comes down to overbaking or using too much flour. Make sure you measure your flour accurately (spoon and level is the way to go!) and don't bake it for longer than necessary a toothpick should come out with a few moist crumbs attached.
Also, ensuring your ingredients like butter and sour cream are at room temperature helps create a moist cake.
Can I use frozen raspberries in this raspberry swirl pound cake recipe?
While fresh raspberries are ideal for their texture, you can use frozen raspberries, but with a slight modification. Thaw them completely and drain off any excess liquid before making your jam swirl (or using them as a topping). Otherwise, the excess moisture might make your cake soggy, and nobody wants a soggy bottom!
My raspberry swirl sank to the bottom of the cake what did I do wrong?
Ah, the dreaded sinking swirl! This usually happens when the swirl batter is too thin or the plain batter is too thick. Make sure the jam is relatively thick and evenly incorporated into the small portion of the plain batter, and that the jam mixture isn't too runny.
Also, be gentle when swirling too much agitation can cause the raspberry to sink!
How long does this raspberry ripple pound cake last, and what's the best way to store it?
This pound cake keeps well! It will stay fresh for about 3-4 days at room temperature, or up to a week in the refrigerator. To store, wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out.
You can also freeze it for up to 2-3 months; thaw it completely before serving for the best taste and texture. It is just like Mary Berry told you to!
Is there a gluten-free version of this Raspberry Swirl Pound Cake recipe?
Absolutely! You can easily make this cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum, which helps bind the ingredients together.
As gluten-free flours can sometimes be drier, consider adding an extra tablespoon of sour cream or oil to the batter for added moisture.
Can I make this raspberry swirl pound cake recipe without sour cream? I don't have any on hand!
No sour cream, no worries! You can substitute full fat Greek yogurt for sour cream in equal measure. Greek yogurt will provide a similar tang and moisture to the cake. If you don’t have Greek yogurt either, you could also try using crème fraîche it’ll add a lovely richness!
Raspberry Ripple Pound Cake
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350-450 |
|---|---|
| Fat | 20-25g |
| Fiber | 2g |
