Sweet dense pound cake swirled with a ribbon of tangy raspberry compote.
This weekend I am celebrating a good friend’s birthday with a girls getaway to Leavenworth. If you have never heard of it Leavenworth is a cute little Bavarian style town located in the mountains of Washington. It is about 2 and a half hours from Seattle so it is a popular weekend getaway spot. There are about 8 girls going and we rented a big house just outside of the town so we could all stay together.
Since it is just girls going I thought it would be fun to make something a little girly and sweet to bring as a morning treat. Kelsey, the birthday girl, is from the south so I felt like pound cake would be a good choice. I swirled in some raspberry compote before baking the loaves to add a touch of pink. The tangy raspberries really help to balance out the rich pound cake and keep it from being too sweet. This pound cake is dense, but it has a very nice crumb to it.
The raspberry sauce is really versatile and I have used it for topping shortcakes, as a sauce on ice cream, for filling layered cakes, and now I added a ribbon of it into these pound cakes! If you have extra it stores well in an airtight container in the fridge for whatever else you can think to put it on! You can even spread it on some toast for breakfast, or better yet spread even more on top of a slice of this pound cake!
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 1 teaspoon vanilla
- 4 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ½ cup sour cream
- 1 cup frozen raspberries
- ¼ cup sugar
- 1 tablespoon corn starch
- Preheat the oven to 350 degrees and grease two 8 in by 4 in loaf pans.
- In a small sauce pan combine sugar, cornstarch, and the frozen raspberries. Cook over medium heat stirring frequently until it forms a jelly consistency, and the liquid is translucent.
- In a large mixing bowl cream together the butter and sugar until light and fluffy. Then, add the eggs and vanilla and mix on a medium speed until incorporated.
- In a separate bowl combine flour, baking powder, and salt.
- Add the dry ingredients and milk to the butter mixture alternately, ending with flour. Then add the sour cream and mix until well incorporated.
- Divide the batter between the two loaf pans. Pour half of the raspberry compote over each loaf and swirl it into the batter using a knife.
- Bake the loaves for 60-70 minutes, or until a knife comes out clean.