Strawberry-Peach Swirl Pound Cake

Weather for Te Awamutu today,
Season :
Spring
Forecast :
Rain
Temp : 25°C | 17°C
Current :
Light Breeze With Late Fog

Temp : 20°C

Salam, Kia Ora...

I made this pound cake yesterday from whatever strawberries that are left in the fridge.  From today onwards, there's no more strawberries left in the fridge.  I've enough of strawberries...hahahaz.  Next week, if weather permits I'll be going to the blueberry farm with some friends to hand pick our own blueberries. 

Do expect blueberries recipes in my entries 2 weeks later....hehehez :D.  Hmmzzz I supposed I've to slow down on my baking and dessert making, otherwise the 3 of us will pack on more weight :( aiyayay.  I only had 2 slices of the pound cake (1 yesterday and the other 1 today), I could have eaten more.  Asked hb how many he wanted and he said just 1 slice and gave 1 slice to Jannah.  I quickly packed the rest and asked hb to share it with his work mates today.

This cake was too yummy to resist especially when I ate the chilled one today.  Reminds me of my younger days when I still didn't know how to bake.  It tastes like Sara Lee strawberry swirl pound cake....hhhmmzz delicioso :p.  My favourite part of the cake is the burnt puree on the side of the cake.  I will definitely bake more of this cake, its simply, brilliantly, absolutely, perfectly, irresistibly yummmeehh....hahahaz was I over doing it??

Source : Creature Comfort's blog

Strawberry-Peach Swirl Pound Cake
Makes 1 loaf (adapted from Everyday Foods).

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 1 1/2 total cups peeled peaches and strawberries fresh or frozen - if frozen, bring to room temperature over a strainer and allow excess juices to drain. (I used fresh strawberries and canned peaches)
• 1 1/4 cups sugar plus 2-6 tablespoons sugar for berries (I only used 3/4 cup sugar plus 3 tblsp sugar for berries)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon course salt
• 1/4 teaspoon baking powder
• 2 large eggs, lightly beaten
• 1/2 teaspoon pure vanilla extract
• 1/2 cup sour cream, room temperature (I used left over vanilla custard from the Strawberry CheeseCake Semifreddo  recipe)

1. Preheat oven to 350 (Fahrenheit).  Lightly butter 5x9 inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment.  In a food processes, puree strawberries and peaches with 2-6 tablespoons of sugar (depending on desired sweetness).  In a medium bowl, whisk together flour, salt, and baking powder.
2. In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes.  Add eggs and vanilla and beat to combine, scraping down bowl as needed.  With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.
3. Transfer half the batter to pan and dot with 1/2 cup strawberry-peach puree.  Repeat with remaining batter and puree.  With a skewer or thin-bladed knife, swirl batter and puree together.  Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours.  Let cool in pan on a wire rack, 30 minutes.  Lift cake out of pan and place on a serving plate; let cool completely before slicing.  Store cooled cake, wrapped tightly in plastic at room temperature, up to 3 days.
Optional:  Top with a dollop of remaining fruit puree and/or some sweetened whipped cream (I added a touch of lemon zest while mixing mine and it was delicious).

Note :

1. I baked mine @ 160 deg C.  I didn't check for how long I baked it for, maybe abt 45 mins, maybe longer.
2. I only added half cup of the puree as I felt that there was too much puree in the cake and it was making the cake mixture afloat.
3. What I did with the leftover puree was, boil it and add half a tsp of gelatin till it thickens and serve it with the cake.

Seems like most of my FB & blogger friends are going for a holiday this w/end.  Enjoy yourself peeps....

Me Te Aroha...With Love,
Anie ;)