Strawberry Rhubarb Swirl Pound Cake

Strawberry Rhubarb Swirl Pound Cake

swirl:

• • 1/4 pound rhubarb, diced

  • 1/4 pound strawberries, hulled and quartered

  • 1/4 cup granulated sugar

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 tablespoon water

cake:

• • 1 1/2 cups unsalted butter, room temperature

  • 8 ounces cream cheese, room temperature

  • 3 cups granulated sugar

  • 6 eggs, room temperature

  • 1 tablespoon vanilla bean paste, or seeds scraped from 1 vanilla bean

  • 3 cups all-purpose flour

  • 1 3/4 teaspoons baking powder

  • 1 teaspoon salt

  • 1/2 teaspoon nutmeg

glaze:

• • 4 tablespoons granulated sugar

  • zest and juice of 1 small lemon

  • 10-12 tablespoons powdered sugar

  • a few drops of pink food coloring

Make the Fruit Swirl:

In a saucepan, combine the rhubarb, strawberries, sugar, cinnamon, nutmeg and water. Bring to a boil over medium heat, stirring occasionally, until soft, then simmer on low heat for about 20 minutes. Scrape mixture into a blender and puree until very smooth. Refrigerate while you mix the cake batter.

Bake the Cake:

Preheat the oven to 325. Spray a Bundt pan thoroughly with non-stick baking spray.

With an electric mixer on medium speed, beat the butter, cream cheese and sugar for 4-5 minutes, scraping the bowl down as needed, until very light and fluffy.

Add the eggs, one at a time, beating for 2 minutes before adding another egg. Beat in the vanilla.

Combine the flour, baking powder, salt and nutmeg in a separate bowl, and add by spoonfuls to the batter, just until combined.

Spoon half the batter into the pan and drizzle with half the strawberry rhubarb sauce. Add the rest of the batter and sauce. Use a knife to gently swirl the sauce into the batter. Bake the cake for 75-90 minutes, until a deep golden brown on top, and a skewer inserted in the center comes out with moist crumbs. A deep crack on the surface of the crust is normal. Cool the cake in the pan on a wire rack for 20 minutes while you make the glaze.

Make the Glaze:

In a saucepan, combine the sugar, lemon juice and lemon zest. Over medium low heat, whisk the mixture until the sugar is dissolved. Whisk in the powdered sugar and the food coloring.

Turn the hot cake out onto a serving plate and drizzle with the hot glaze, letting it run down the sides. Cool completely before cutting.

Recipe from Curly Girl Kitchen