RASPBERRY POUND CAKE CHEESECAKE RECIPES

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RASPBERRY POUND CAKE | COOK'S COUNTRY - QUICK RECIPES



Raspberry Pound Cake | Cook's Country - Quick Recipes image

The sweet, buttery pleasure of a classic, with a joyful swirl of vibrant, jammy fruit.

Provided by Cook's Country

Yield Serves 8

Number Of Ingredients 1

BEST RASPBERRY ALMOND POUND CAKE RECIPE - HOW TO MAKE ...



Best Raspberry Almond Pound Cake Recipe - How To Make ... image

Raspberry Almond Pound Cake is an easy quick bread with a beautiful glaze and topped with toasted almonds.

Provided by Makinze Gore

Categories     vegetarian    baby shower    birthday party    bridal shower    brunch    dessert

Total Time 2 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 15

Cooking spray

1 1/2 c.

all-purpose flour

3/4 c.

almond flour 

1 tsp.

baking powder

1/2 tsp.

kosher salt

1 c.

(2 sticks) butter, softened

1/2 c.

granulated sugar

1/2 c.

packed brown sugar

3

large eggs

1 tsp.

almond extract

3/4 c.

yogurt

1

(6-oz.) container raspberries, washed and dried well

1/2 c.

powdered sugar

1 tbsp.

milk

1/4 c.

toasted sliced almonds

Steps:

  • Preheat oven to 350° and grease a loaf pan with cooking spray. In a large bowl, whisk together flours, baking powder, and salt.  In another large bowl using a hand mixer, beat butter and sugars together. Add eggs, one at a time, beating well after each addition, then add almond extract. Add dry ingredients and mix until just a few dry spots remain. Add yogurt and beat until just combined.  Add about half of the batter to prepared loaf pan. Top with raspberries in an even layer, then top with remaining batter and spread into an even layer.  Bake until a toothpick inserted in the middle comes out clean, about 1 hour and 20 minutes. Let cool completely, then turn out onto a platter or cutting board.  In a small bowl, combine powdered sugar and milk. Spread glaze over cooled pound cake and top with toasted almonds. Let glaze set for 10 minutes before slicing.

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