Best 3 Raspberry Swirl Cake Recipes

RASPBERRY-SWIRL POUND CAKE

Steps:

• Make the pound cake: Preheat the oven to 350˚. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess.
• Combine the fresh raspberries, jam, 2 tablespoons cane sugar and 1/4 cup water in a medium saucepan over medium heat. Cook, stirring and smashing the berries with a wooden spoon, until thickened, 10 to 15 minutes. Remove from the heat and strain through a fine-mesh sieve into a medium bowl, pressing with a rubber spatula. Let cool.
• Whisk the eggs, egg yolk, 1/4 cup heavy cream, 1 teaspoon vanilla and 3/4 teaspoon almond extract in a medium bowl until slightly foamy; set aside. Beat the butter and remaining 1 cup cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 more minutes. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, 15 to 30 seconds.
• Scoop 1 cup batter into the bowl with the raspberry sauce and stir in the red food coloring. Transfer half of the remaining plain batter to the prepared pan and top with half of the raspberry batter; swirl together with a knife. Repeat and swirl the batters together again. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return to the rack to cool completely.
• Make the glaze: Combine the confectioners' sugar, 2 tablespoons heavy cream and the remaining 1/8 teaspoon each vanilla and almond extracts in a medium bowl and whisk until smooth; thin with the remaining 1 tablespoon heavy cream, if needed. Spoon the glaze over the cooled cake and sprinkle with freeze-dried raspberries. Let set at least 20 minutes.

RASPBERRY SWIRL COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, yogurt, butter and vanilla until blended; stir into dry ingredients just until moistened. Stir in the chopped almonds. , Pour into a greased 9-in. springform pan. Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl. Sprinkle with sliced almonds. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; remove sides of pan. , In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake.

RASPBERRY SWIRL CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
• Sift the flour, baking powder and salt together.
• Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
• In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
• Heat jelly until melted; cool slightly.
• Remove 1 c of batter and add jelly; mix well.
• Add enough food coloring to make the batter pink.
• Pour the white batter into a greased and floured Bundt pan.
• Pour jelly batter on top.
• Swirl the raspberry mixture into the cake.
• Bake at 350 degrees for 45-50 minutes or until the cake tests done.
• Turn out on a wire rack to cool completely.
• To make the glaze, combine the confectioners sugar, butter and vanilla extract.
• Add in enough milk to produce a slightly runny consistency.
• Pour the glaze over the cake and drizzle with sieved raspberry jam.