Okay so Starbucks are everywhere. My daughter loves the place. I myself enjoy a simple coffee with cream and sugar, not a Grande Caramel Macchiato Latte with Madagascar cinnamon topped with whipped cream from organic cows who are massaged daily. My coffee is well, just coffee. But Starbucks is also known for great treats to go with your Jumbo Grande “I think this is coffee” drink.
One of these is Raspberry Swirl Pound Cake. There are plenty of copycat version of this very rich and dense pound cake on the web. So I might as well add my version. Don’t want to be left out. Back in the summer, my neighbor Lindsay blessed me with about two gallons of fresh raspberries.
I made lots of recipes with the fresh raspberries including Raspberry Ricotta Cheesecake Squares and Cranachan with Fresh Raspberries, but also froze a few bags. Raspberries freeze great. So when I decided to make this pound cake I had fresh frozen raspberries at the ready. This recipe makes a very dense cake. It is more like bread than a cake. Either way it goes great with your morning coffee even when your coffee has more calories than a slice of this Raspberry Swirl Pound Cake.
- 2 sticks butter softened
- 1/4 cup milk
- 3 eggs
- 1 tsp Rodelle Vanilla extract
- 1/2 tsp lime extract divided (optional)
- 1 1/2 cup cake flour like King Arthur
- 3/4 cup sugar
- 3/4 tsp . baking powder
- 1/2 cup raspberries
- 1 tbsp Polaner All Fruit Raspberry Spread no seeds
- 1/2 stick butter softened
- 1/4 cream cheese 1/3 less fat softened
- 1 cup powdered sugar
- Preheat oven to 350 degrees.
- Lightly grease a 9x5 loaf pan with non-stick spray.
- In a medium bowl, whisk together milk, eggs, vanilla and 1/4 tsp lime extract. Set aside.
- Place raspberries in a fine mesh strainer.
- Using a spatula or a wooden spoon push and mash the raspberries through strainer over a bowl.
- Discard the seeds and pith left in strainer.
- Blend together the raspberry juice and all fruit spread. Set aside.
- Fit your stand mixer with paddle attachment.
- Sift flour, sugar and baking powder into the stand mixer bowl. Turn mixer on low.
- Add in softened butter and mix on low until the flour/butter mixture has combined.
- With mixer on low, slowly pour in eggs mixture into the mixing bowl in a steady stream.
- Continue to beat on low until thoroughly mixed.
- Pour batter into prepared loaf pan.
- Slowly pour raspberry juice mix over batter in a stream.
- Swirl juice into the batter using a knife.
- Bake for 40-45 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from oven and allow to cool in loaf pan for 10-15 minutes on a wire rack.
- Turn out of pan and allow to cool completely.
- In a stand mixer fitted with whisk attachment, beat together softened butter, cream cheese and 1/4 tsp lime extract until smooth.
- Slowly add in powdered sugar and combine until smooth.
- Spread over the top of the cooled pound cake.
- Chill for 1 hour before slicing and serve.
I also will be bringing this recipe to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.
Recipe modified from Starbuckresturantathome.com