Receta Strawberry Swirl Cream Cheese Bundt – #BundtaMonth Swirly
Strawberry Swirl Cream Cheese Bundt – #BundtaMonth Swirly
The theme for June’s BundtaMonth is swirl. Initially I wasn’t sure whether to do a streusel type swirl or a marble one. I ended up baking two cakes a Mango Jam Swirl and one with Strawberry. As you can see the Strawberry won. I had high hopes for the Mango cake, especially since I was using my new favorite swirly pan. Also, because it contains the mango jam that I recently made. One thing for sure I have another cake post waiting in the wings.
The base recipe for the bundt cake is a cream cheese pound cake that I’ve used several times. I found the recipe at all recipes.com. Other than baking it in its original form, one of our favorite versions is with Oreos. Talk about a party for your taste buds!! The vision of the cake that was swirling through my head, Ha -get it swirling? Oh never mind. Anyhow, I imagined that the strawberry would be a vivid red and very prominent. Had I used a bit of red food coloring I might have achieved the color. Neither of those happened but the taste is exactly what I knew it would be.
Strawberry Cream Cheese Bundt Cake – #BundtaMonth Swirl
Recipe adapted from Allrecipes.com
- 1 ½ cups butter, softened
- 2 cups sugar
- 1 – 8oz package cream cheese, softened
- 6 eggs
- 3 cups all-purpose flour
- ½ tsp baking powder
- 1 ¼ cup chopped strawberries
- ¼ cornstarch
- 1/3 cup cold water
- 1 tsp lemon juice
First make the swirl. Puree¢ 1 ¼ cup chopped strawberries, ¼ cup cornstarch, 1/3 cup of cold water and 1 tsp lemon juice in the food processor. When mostly smooth transfer the puree¢ to a small saucepan and cook over medium high heat stirring constantly until it thickens. Set aside to cool completely before adding it to the cake batter.
In a large mixing bowl, cream butter, sugar and cream cheese. Add eggs, one at a time, beating well after each addition. Sift the flour and baking powder and add 1/3 of the mixture at a time to the creamed ingredients. Spoon 2/3 of the batter into the prepared pan and then spoon the strawberry puree¢ on top of the batter. Run a knife through the batter to make the swirl. Bake at 325° for 70 minutes or until a cake tester, or toothpick, inserted into the center of the cupcakes comes out clean.
Cool in pan 10 minutes before removing. Poke holes in the cake with a fork and brush on a glaze made with powdered sugar, vanilla and enough water to achieve a brushable consistency.
We have a swirly theme this month for #bundt-a-month. 17 gorgeous swirly cakes in every form will be inspiration enough for you to bake with us this month.
If you’d like to be a part of Bundt-a-Month:
Simple rule: Bake us a Swirly Bundt for June and post it before June 30, 2013
Use the #BundtaMonth hashtag in your title. ex: #BundtaMonth: Swirly Bundt)
Link back to our announcement posts
About Sandra
I am the proud owner of the largest sweet tooth in the world. This means that my other passion, fitness, serves me very well. As contradictory as this seems, I’m a certified fitness professional. It’s great to be able to show my clients how to have their cake and eat it too. Life is truly too short not to have dessert. As long as you have the best natural ingredients and enjoy them in moderation it’s OK.
For the last twenty-five years I’ve been a cake decorator. Try as I might I can’t get it out of my blood, so I’ve decided to stop fighting it and go with the flow. Who say’s you can’t have it all?
This entry was posted in Uncategorized. Bookmark the permalink.