Mum’s Birthday Swirl Pound Cake

Birthday Swirl Cake 23

It was my mother’s birthday yesterday, and so for the occasion I decided to try something a bit different.  I wanted to add a bit of fancy to a traditional sour cream pound cake, but with a different twist than the version I did last year for the Pie’s birthday.   I want to swirl it up.  So I’m going to make two cakes of two different flavours and mix it all up into one.  Here goes.

Birthday Swirl Cake 26

Start by defrosting about 1 cup frozen berries, any kind.  This is one of those field berry combos from Costco.

Birthday Swirl Cake 1

You’ll also want to zest and juice 2 lemons.

Birthday Swirl Cake 2

I strain my juice, not to get rid of the pulp, but because those darned seeds are always sneaking their way out of the juicer.

Birthday Swirl Cake 3

Purée the berries once they’re soft enough, too.

Birthday Swirl Cake 6

Now, preheat your oven to 325°F and butter and flour a Bundt pan.

Birthday Swirl Cake 4

Whisk together 3 cups cake/pastry flour (or replace 2 tablespoons per cup regular flour with 2 tablespoons cornstarch) and 1/4 teaspoon baking soda.  Set that aside.

Birthday Swirl Cake 5

In another bowl, a largish one, beat together 1 cup butter and 2 cups granulated sugar.

Birthday Swirl Cake 7

Add in 6 eggs, one at a time, beating the whole time and scraping down the sides of the bowl.

Birthday Swirl Cake 8

Add in half your flour and stir until combined.

Birthday Swirl Cake 9

Dump in 1 cup sour cream and mix that in as well, before adding in the second half of the flour and fully combining that too.

Birthday Swirl Cake 10

Now, divide your batter in half (you can re-use the flour bowl) and tip the berry sauce into one bowl and the lemon juice and zest into the other.

Birthday Swirl Cake 11

Mix that around until the colours are uniform.  This has made the previously thick batter much more liquidy.

Birthday Swirl Cake 12

Place a line of one of the batters in the bottom of your prepared Bundt pan.  Add a line of the other batter on top, so it forces the stuff on the bottom to spread out.  Keep going, alternating your batters, until the whole thing is layered.

Birthday Swirl Cake 13

Mine came out all lovely and swirly.

Birthday Swirl Cake 14

Bake for about an hour, until the cake tests clean when stabbed viciously with a toothpick.

Birthday Swirl Cake 20

Allow it to cool completely before tipping out onto a plate.

Birthday Swirl Cake 21

While the cake is cooling, you can make your cream cheese frosting (is there any other kind? Nope). Beat together 1 cup room temperature butter and 1 250g package plain cream cheese, also room temperature.

Birthday Swirl Cake 15

I added in a dollop of purple gel paste food colouring, just for fun.

Birthday Swirl Cake 16

Start mixing in about 2-3 cups icing sugar.  I find it makes the icing a little more fluid if you add a few tablespoons cream as well.

Birthday Swirl Cake 17

All smooth and ready to go.

Birthday Swirl Cake 18

I also used one of the fancy zesters to get some nice long strings of lemon peel for garnish.

Birthday Swirl Cake 24

Birthday Swirl Cake 25

Then I slathered the cooled cake in icing and sprinkled the tops with lemon peel.  It looks luscious!

Birthday Swirl Cake 27

Here is what it looks like on the inside.  I took a slice out before icing it and slid it back in with enough icing to cover the cut lines …

Birthday Swirl Cake 22

Advertisements

Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

8 thoughts on “Mum’s Birthday Swirl Pound Cake”

  1. This looks super summery and yummy! I definitely want to try a gluten-free spin off. Although I may have to cave & make cream cheese frosting anyway, because let’s be honest, it’s cream cheese frosting…

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s