Raspberry Swirl Pound Cake
Makes 1 (10-inch) Bundt cake
Filling:
1 cup fresh raspberries
¼ cup sugar
3 tablespoons peach nectar
Batter:
1½ cups butter, softened
1 cup sour cream
3 cups sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
5 large eggs
1 large egg yolk
3¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
Glaze:
3 tablespoons peach nectar
1 tablespoon light corn syrup
⅛ teaspoon almond extract
2 cups confectioners’ sugar
Garnish: sliced almonds
1. For filling: In a small saucepan, bring raspberries, sugar, and nectar to a boil over medium heat, gently crushing berries with spoon. Reduce heat, and simmer, stirring frequently, until mixture is thickened, about 10 minutes. Strain mixture through a fine-mesh sieve into a small bowl, pressing fruit with the back of a spoon; discard solids. Cover and refrigerate for at least 6 hours.
2. Preheat oven to 325°. Spray a 12- to 15-cup Bundt pan with baking spray with flour.
3. For batter: In a large bowl, beat butter and sour cream with a mixer at medium speed until combined. Gradually add sugar, beating until fluffy. Beat in zest and vanilla. Add eggs and egg yolk, one at a time, beating well after each addition.
4. In another large bowl, whisk together flour, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined.
Spoon 3 cups batter into prepared pan. Using the back of a spoon, make a shallow trench in center of batter while turning pan in a full circle. Spoon 3 tablespoons
