Strawberry Swirl Pound Cake

by Peter Notarnicola

strawberry filling (make before starting cake or can be substituted with jam)

1 cup quartered strawberries

2-3 tbsp sugar

1 tbsp corn starch 

cook all ingredients together over medium heat on stovetop until berries have cooked down a mixture has reduced to almost a pudding like consistency

pound cake

3 sticks butter softened

8 oz cream cheese softened

3 cups sugar

6 large eggs

3 cups flours

almond and vanilla extract to desired taste ( i use 2tsp almond and a shy tsp vanilla) 

1. in a stand mixer beat together butter and cream cheese about 2-3 minutes

2.add in sugar and beat until light and fluffy about 5 min

3.beat in eggs 1 at a time and add extracts

4. with mixer on low add in flour gradually until incorporated

5.in a greased and floured bundt pan pour 1/3 of batter

6. spoon some strawberry filling on top of batter

7. add the next 1/3 of the batter and spoon more filling on top of it

8. spoon in remaining batter and bake in a preheated oven at 350 for 70-80 minutes testing with a wooden skewer for doneness