Monday, May 4, 2015

Cream Cheese Pound Cake with Strawberry Filling

This is a perfect Spring or Summer dessert cake filled with strawberry jam. It's delicious, easy to make, and feeds a crowd. It's wonderful to serve at a brunch, potluck or backyard barbecue. Serve with a side of vanilla ice-cream for a real treat.

1 – 8 oz. package cream cheese, room temperature
3 sticks (1.5 cups) unsalted butter, room temperature
3 cups sugar
1 tsp. vanilla flavoring
1 tsp. almond flavoring
6 eggs
½ teaspoon salt
3 cups all purpose flour
1 cup homemade strawberry jam or strawberry lemon marmalade
Confectioner's sugar to sprinkle over top

Preheat oven to 300 degrees.

Cream together cream cheese and butter. Add sugar and mix well. Add vanilla and almond flavorings; mix well. Add eggs, one at a time, mixing well after each.

Mix salt into flour. Gradually add flour until combined. Do not over mix.

Pour 1/2 the batter into a greased and floured Bundt pan or tube pan. Top with 1 cup of the jam spread evenly, leaving 1/2"-inch space between jam and sides of pan. Top with remaining batter, spreading evenly to cover.

Cook for 1 hour and 25 minutes to 1 hour and 45 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 15 minutes in pan, then invert over serving dish and turn out.

Dust or sprinkle confectioner's sugar all over top of cake. Slice and serve.