Raspberry Cream Cheese Pound Cake
Hey there! So, I’ve got this amazing recipe for Raspberry Cream Cheese Pound Cake that’s been a family favorite for ages. I remember the first time my grandmother made it—I was about seven and more interested in licking the bowl than anything else. Anyway, it’s one of those cakes that’s somehow perfect for every occasion, even those ‘just because’ days when you need a little sweet treat. And let’s be honest, who doesn’t love a little cake therapy?
Why You’ll Love This Cake
I make this cake whenever I want to impress someone (or just make them think I’ve got my life together). My family goes nuts for it because it’s got that perfect balance of creamy and fruity. Plus, there’s a sneaky bit of decadence form the cream cheese. (Seriously, have you ever met someone who doesn’t love cream cheese?) I did have a moment where I couldn’t for the life of me get the texture right—turns out my oven had a mind of its own!
The Ingredients List
- 1 cup (230g) unsalted butter, softened (I sometimes use salted and skip the pinch of salt later)
- 8 oz (225g) cream cheese, softened (any brand works, but my grandma swore by Philadelphia…maybe out of habit)
- 2 cups (400g) sugar
- 4 large eggs
- 1 tsp vanilla extract (I accidentally used almond extract once, and it was surprisingly delightful)
- 2 cups (250g) all-purpose flour
- 1/2 tsp baking powder (don’t skip this, or you’ll end up with a pancake!)
- 1/2 cup fresh raspberries (frozen works if you’re in a pinch)
How to Make This Deliciousness
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube or bundt pan. Here’s where I usually make a huge mess, so maybe have a towel handy.
- Cream together the butter and cream cheese until it’s light and fluffy. I usually sneak a taste here!
- Gradually add sugar, beating well after each addition. It should look dreamy and smooth.
- Add eggs one at a time, mixing each in before adding the next. If you forget, just toss them all in. It’ll be fine (trust me).
- Stir in vanilla extract. If you’ve got the almond extract mishap, go with it—it might be magic.
- In a separate bowl, mix flour and baking powder. Slowly add this to the batter, mixing just until combined. Over-mixing = tough cake.
- Gently fold in the raspberries. This is where I remind myself not to overdo it, or everything turns pink!
- Pour batter into the prepared pan and bake for 75-90 minutes. Don’t worry if it looks a bit weird; it always does!
- Let it cool for about 15 minutes before turning it out onto a wire rack to cool completely. Or, just dig in if you can’t wait—who am I to judge?
A Few Notes
- If you want to avoid the mess of flipping, non-stick spray is your friend. Or, butter and flour like it’s going out of style.
- Sometimes I add a lemon glaze over the top—just mix powdered sugar with a bit of lemon juice until it’s pourable.
Variations I’ve Tried
Here’s the scoop: adding lemon zest gives a fresh twist, and once I tried blueberries instead of raspberries—total win. I attempted a chocolate version once by adding cocoa powder; let’s just say it didn’t quite make it to the family recipe book. Live and learn!
Handy Equipment
If you don’t have a mixer, I’ve done this with a sturdy whisk and elbow grease. You might break a sweat, but hey, it’s a workout.
Storage Tips
Wrap it tightly in foil or plastic wrap, and it’ll last a couple of days at room temperature. Though, honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a scoop of vanilla ice cream—or if I’m feeling fancy, homemade whipped cream. My family usually fights over the corner pieces; don’t ask me why.
A Few Pro Tips
- Don’t rush the creaming of the butter and cream cheese. I once tried rushing this step and regretted it because the cake turned out dense.
- If you’re using frozen raspberries, keep them frozen until you’re ready to fold them in. Otherwise, they’ll get all mushy.
FAQ
Can I use other berries? Sure thing! Blueberries work great, and blackberries could be interesting. Just keep in mind they might add a bit more moisture to the cake.
What if I don’t have a bundt pan? Not a problem. You can use two loaf pans. Just check for doneness a bit earlier.
Is it okay to use low-fat cream cheese? I wouldn’t recommend it. It changes the texture, and it’s just not as indulgent.
