Citrus Swirl Bundt Cake
Preheat the oven to 350 F. Thoroughly coat the inside of a bundt pan with non-stick baking spray.
In a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
With an electric mixer, beat the butter, cream cheese and sugar on medium speed for 2-3 minutes, until smooth. Add the eggs, one at a time, beating well after each addition. Add the vanilla.
On low speed, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Once all the flour and buttermilk is added, beat the cake batter on medium speed for 2 minutes.
Pour half the batter into the prepared pan. Drizzle or dollop half the citrus curd over the batter (if the curd is too thick or stiff, warm it ever so gently for a few seconds in the microwave); pour the rest of the cake batter into the pan and dollop with the rest of the curd. Use a knife to gently swirl the curd through the batter.
Bake for 50 minutes, or until golden and a skewer inserted in the center comes out clean. The cake will have a deep golden brown, cracked crust on top, like a pound cake, with a very soft and moist texture to the cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a serving dish and cool completely.
In a small bowl use your fingers to infuse the granulated sugar with the zest, and set aside. In another bowl, whisk together the powdered sugar, corn syrup and milk for the glaze. Drizzle the glaze over the cake, letting it run down the sides. Sprinkle the top of the cake with the sugar/zest mixture. Serve each piece of cake with a slice or two of the citrus fruit you used for the curd.
Yields 12 slices.
WW Points Plus Value: 11 points per slice
Recipe from Curly Girl Kitchen