Raspberry Swirl Pound Cake

From Cooking with Paula Deen, May/June 2013

Raspberry Swirl Pound Cake
  1. 3 1/4 cups sugar, divided
  2. 1 cup fresh raspberries
  3. 3 tablespoons peach nectar
  4. 1 1/2 cups butter, softened
  5. 1 cup sour cream
  6. 1 teaspoon lemon zest
  7. 1 teaspoon vanilla extract
  8. 5 large eggs
  9. 1 large egg yolk
  10. 3 1/4 cups all-purpose flour
  11. 1/2 teaspoon baking soda
  12. 1/4 teaspoon salt
  13. Peach-Almond Glaze
  14. 2 tablespoons sliced almonds
  15. Sweetened whipped cream
  16. Fresh raspberries
  1. In a small saucepan, combine 1/4 cup sugar, raspberries, and peach nectar. Bring mixture to a simmer over medium heat. Cook, stirring often and crushing berries as they cook, for 10 minutes or until mixture has thickened. Strain berry mixture through a wire-mesh sieve into a small bowl, pressing pulp with the back of a spoon. Discard solids. Cover and chill for at least 6 hours, or refrigerate up to 3 days.
  2. Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with nonstick baking spray with flour.
  3. In a large bowl, beat butter and sour cream at medium speed with a mixer until combined. Gradually add remaining 3 cups sugar, beating until fluffy. Add lemon zest and vanilla, beating until combined. Add eggs and egg yolk, one at a time, beating well after each addition.
  4. In a medium bowl, combine flour, baking soda, and salt. Gradually add to butter mixture, beating until combined.
  5. Spoon 3 cups batter into prepared pan. Using the back of a spoon, make a shallow trench in the middle of batter while turning the pan in a full circle. Spoon 3 tablespoons raspberry mixture into trench. Spoon 1 1/2 cups batter into pan, spreading carefully to cover raspberry mixture. Repeat trench procedure, and top with remaining raspberry mixture and batter. Run a knife through the batter 8 times to swirl the filling slightly. Gently tap pan on counter to release any trapped air bubbles.
  6. Bake for 1 hour and 15 minutes or until a wooden pick inserted in cake comes out clean. Tent cake with aluminum foil halfway through baking time to prevent excessive browning, if necessary. Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Drizzle with Peach-Almond Glaze, and sprinkle with sliced almonds. Serve with whipped cream and raspberries, if desired.
Makes 1 (10-inch) cake
Note: If your cake doesn’t sit flat on the platter because the non-fluted side is slightly domed, trim it with a long serrated knife. Keep the blade level as you gently saw off the domed portion of the cake