Raspberry swirl butter cake
Raspberry swirl butter cake recipe in the cake category
Recipe ingredients:
- 1 1/4 cup butter, at room temperature
- 2 1/4 cups granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup milk
- 3/4 cup raspberry pie filling
Recipe method:
- Preheat oven to 325 degrees F.
- Grease a bundt pan generously.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each egg.
- Mix in the vanilla and almond extracts.
- Mix flour with the baking powder and salt.
- Add flour mixture alternately with the milk, starting with the flour.
- Pour half the batter into prepared baking pan.
- Swirl in half of the raspberry filling.
- Pour in remaining batter and swirl in the rest of the raspberry filling on top.
- Bake for 70 to 75 minutes or until a wooden pick inserted in the center, comes out clean and dry.
- Cool 15 minutes in pan before turning out.
- If desired, serve with melted raspberry jam drizzled over the top.
Tags: raspberry, swirl, butter, recipe, cake, recipes, cooking