Jamming Cream Cheese Pound Cake Recipe

CreamCheesePoundCakewithStrawberryJamFilling2

 

Jamming Cream Cheese Pound Cake

 

1 (8 oz) package of cream cheese, softened

3 C. granulated sugar

3 sticks butter, softened

6 large eggs

3 C. flour

2 tsp. vanilla

1/2 C.  jam – your choice… I used homemade strawberry/pineapple jam

 

Preheat oven to 350 degrees.  Grease and flour a large bundt pan.

In large bowl, beat together the cream cheese, sugar, vanilla and butter until fluffy.  Next, add in the flour and eggs alternating them…. a little flour, an egg, a little more flour, etc.  Mix until combined.  Pour 1/2 of the batter into your prepared pan.  Spread your jam over this first layer evenly.  Pour the rest of your batter on top of the jam.  Take a large wooden skewer or a butter knife and cut through the cake in a criss-cross or swirled pattern to distribute the jam a little better.

Bake at 350 degrees for about 25 minutes then lower the heat to 325 and bake for 45-50 minutes longer.   (or until you can test your cake for doneness by inserting a large skewer into the center of the cake and have it come out cleanly)

Cool your cake on a wire rack for about 15-20 minutes then remove to cool completely.

OPTIONAL:

Simple frosting drizzle.  Mix about 1/2 C. powdered sugar and enough water in a bowl to make a thin frosting to drizzle on top of your cooled cake.

 

This is one of our new favorites.  It is extremely rich and very flavorful.  Hubby and I  have become quite the foodies since we both quit smoking so we’re all about trying new foods.  🙂

CreamCheesePoundCakewithStrawberryJamFilling

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