Jam Swirl Pound Cake

 

Jam Swirl Pound Cake 

 

Ingredients

·         nonstick cooking spray

·         1 cup unsalted butter (softened, at room temperature)

·         1 cup granulated sugar

·         1 1/2 teaspoons vanilla extract

·         1/4 teaspoon almond extract

·         4 large eggs (at room temperature)

·         1 3/4 cups all purpose flour

·         1/2 teaspoon baking powder

·         1/2 teaspoon salt

·         1/3 cup fruit jam

Directions

1.    Preheat oven to 350°F.

2.    Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.

3.    Place butter, sugar, vanilla extract, and almond extract into a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream ingredients together on medium speed until pale and fluffy, 3-4 minutes. Add eggs one at a time, beating for 15-20 seconds between each, until mixture is smooth and combined.

4.    Sift flour, baking powder, and salt into bowl. Beat mixture on low until it becomes a smooth, thick batter.

5.    Using a rubber spatula, spread 1/3 of batter into pan. Drop half of jam by teaspoonfuls over the batter. Gently cut through jam with a butter knife. Repeat this process with another 1/3 of cake batter and remaining jam. Spoon last 1/3 of cake batter into pan.

6.    Bake cake on middle rack of oven until a toothpick inserted in center comes out clean, 60-75 minutes.

7.    Check to see that cake is done. Remove from oven or add time as needed.

8.    Allow cake to cool in pan for 15-20 minutes. To release cake, run a butter knife between edge of cake and pan. Turn cake onto a large plate.

Allow cake to cool for 1-2 hours before slicing and serving  

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