End of Summer Raspberry Pound Cake
A delicious end-of-summer pound cake, perfect for any occasion.
Equipment
- Mixer
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cup granulated sugar
- 4 oz. cream cheese softened
- 2 tsp vanilla extract
- 4 eggs room temperature
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups raspberries
Instructions
- Pre-heat oven to 325° F.
- Grease one 9X5 inch loaf pan & dust with flour.
- With an electric mixer, beat sugar, butter, cream cheese, & vanilla until fluffly.
- Beat in eggs.
- In a separate bowl, combine flour, baking powder, & salt
- Beat flour mixture into sugar mixture until smooth.
- Add 1 1/2 cups of rasperries into batter.
- Spread batter into loaf pan.
- Makes sure batter has no air bubbles, then add remaining raspberries to top of batter, pushing them slightly (about halfway) into batter.
- Bake for 75 minutes (check at 65).
- When done, allow to cool then top with your favorite icing (I like this recipe) & add more raspberries if desired.
- Yield: one loaf.