This cherry pound cake is a moist butter and vanilla cake swirled with cherry fruit spread!
Total Time:1 hour 5 minutes
Yield:10 servings 1x
1 cup (230 gm) unsalted butter, at room temperature
2 cups (400 gm) sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
2–1/4 cups (350 gm) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream, room temperature
½ cup Bonne Maman INTENSE Fruit Spread (I used cherry)
Preheat the oven to 350 degrees and lightly grease and flour a bundt pan.
In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. Add about half of the flour and the baking powder, soda, and salt. Stir on low until almost combined and then add the sour cream. Scrape the sides of the bowl and then stir in the remaining flour, just until combined. Use a rubber spatula to fold in any unincorporated bits. Spoon about 1//2 of the batter into the prepared pan and then spoon about ½ of the fruit spread on top. Repeat this process with the remaining batter and spread and use a knife to barely swirl the two together. Bake in the preheated oven until the cake has risen and a toothpick inserted comes out clean, about 55 minutes. Allow to cool for 20 minutes in the pan and then invert the pan onto a cooling rack to cool completely. Serve with a dusting of powdered sugar if desired!