Raspberry Swirl Pound Cake

This rich and buttery Raspberry Swirl Pound Cake is the perfect sweet treat to share after a big family meal.

Raspberry Swirl Pound Cake
Makes 12 to 14 servings
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  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
  1. 3 tablespoons peach nectar
  2. 1 tablespoon light corn syrup
  3. 1/8 teaspoon almond extract
  4. 2 cups confectioners’ sugar
  5. 2 tablespoons sliced almonds
  6. Sweetened whipped cream
  7. Fresh raspberries
  1. For cake: In a small saucepan, combine ¼ 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 refrigerate for at least 6 hours 
or 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 1½ 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 75 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.
  7. For topping: In a medium bowl, whisk together peach nectar, corn syrup, and extract. Whisk in confectioners’ sugar until smooth. Drizzle onto cooled cake, and sprinkle with almonds. Serve with whipped cream and raspberries.
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