Raspberry Pound Cake

½ cup (115 grams) unsalted butter (room temperature)
1 ¼ cups plus 2 tablespoons (310 grams) granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
6 ounces (170 grams) raspberries
1 ½ cups (170 grams) all purpose flour
½ teaspoon aluminum free baking powder
¼ teaspoon sea salt
½ cup (113 grams) sour cream (room temperature)

Preheat oven to 350*F/177*C. Grease 9×5 inch (23x13 cm) loaf pan with butter (or use cooking spray), then line with parchment, first with a sheet covering the long side of the pan, then with a sheet covering the short side of the pan, with about an inch or two of overhang on all sides. Grease the top of the parchment with butter.

In a food processor, pulse the raspberries and 2 tablespoons (30 grams) of sugar to make a puree. Set aside.

Whisk the flour, baking powder, and salt in a medium bowl, set aside.

Cream butter and 1 ¼ cups (280 grams) sugar on medium speed until light and fluffy, about 4-5 minutes, scraping down the bowl as necessary. Add eggs, one at a time until blended, then add vanilla.

Reduce speed to low and add the flour in 3 batches, alternating with the sour cream, beginning and ending with the flour. Be careful not to overmix. With a spatula, scrape the batter off the sides and bottom of the bowl and fold to mix.

Place half of the batter in the loaf pan and dot with ½ cup (118 mL) of the raspberry puree. Add the remaining batter and puree. Use a knife to marble the puree.

Bake for 1 ¼ hours or until an inserted toothpick or cake tester comes out clean. Cool in the pan on a wire rack for 30 minutes, then remove to serving platter to cool completely before cutting.

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