Raspberry Marble Pound Cake

Raspberry Marble Pound Cake

raw material

12 servings

• 16 oz fresh raspberries (450 g)
• 3 ½ cups granulated sugar (700 g), divided
• ¼ cup water (60 ml)
• 3 ½ cups all-purpose flour (435 g), sifted, plus more for dusting
• 1.5 teaspoons baking powder
• ½ teaspoon baking soda
• 4 sticks unsalted butter, room temperature
• 1 teaspoon kosher salt
• 6 large eggs, room temperature
• ½ cup buttermilk (120 ml)
• 2 teaspoons vanilla extract
• ½ cup sour cream (120 ml)
• 1 teaspoon pink gel food coloring, optional
• nonstick cooking spray for greasing

Cream Cheese Frosting

• 4 ounces cream cheese (110 g), room temperature
• 1 tablespoon unsalted butter, room temperature
• 2 cups powdered sugar (220 g), plus more for dusting
• ½ teaspoon vanilla extract
• 1 pinch kosher salt
• 1 tablespoon heavy cream
• 10 fresh raspberries

Nutritional Information

View information

• Calories 491
• Fat 10g
• Carbohydrates 92g
• Fiber 3g
• Sugar 61g
• Protein 9g

An estimate based on a serving size.

Prepare

1. Preheat oven to 325°F (160°C).
2. In a medium saucepan, combine raspberries, 1 cup sugar, and water, bring to a boil over medium-high heat, stirring occasionally and mashing raspberries with the back of a wooden spoon. Reduce heat to medium and cook for 20-25 minutes, until slightly thickened. Strain the raspberry mixture through a fine-mesh sieve into a medium bowl, discarding the seeds. Cover and set aside to cool at room temperature or in the refrigerator.
3. In a large bowl, whisk together flour, baking powder, and baking soda.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine butter, remaining 2.5 cups sugar and salt. Blend on medium speed for about 6 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula and mix again for 1-2 minutes, until fully incorporated. Add eggs, 1 at a time, beating well after each addition. Reduce mixer speed to low and add buttermilk and vanilla extract.
5. Add one-third of the flour mixture and beat on medium speed until combined. Add half of the sour cream and whisk until combined. Continue to alternate adding flour and sour cream, scraping down the sides of the bowl between each addition. Mix all flours together on medium speed for about 1 minute, until the batter is well combined.
6. Transfer one-third of the batter to a medium bowl, add the cooled raspberry puree, fold to combine. Add pink food coloring, if using.
7. Coat a 12-inch pan with nonstick spray and flour.
8. Spoon half of the regular batter into the prepared pan. Spoon the raspberry batter onto it and smooth it out with a spatula or the back of a spoon. Spoon the remaining plain batter onto the raspberry layer and smooth it out evenly. Stir the batter together with a fork or knife.
9. Bake the cake for 75-85 minutes or until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then pour onto a plate and unmold from the pan. Cool completely on a wire rack, about 1 hour.
10. While cake is cooling, make cream cheese frosting: In a large bowl, combine cream cheese and butter. Beat with an electric hand mixer until smooth, 1-2 minutes. Add the powdered sugar and beat on medium-low speed until combined, scraping down the sides of the bowl if necessary. Add vanilla, salt, and heavy cream as needed and beat until frosting is smooth and thick, but pourable.
11. Pour the frosting over the cooled cake and let it drip down the sides. Arrange raspberries evenly spaced on top of cake. Let the frosting set completely, about 30 minutes, then sprinkle with powdered sugar.
12. Slice and serve.
13. enjoy!