PAULA DEEN’S BEST CAKES & PIES 36Filling:
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 fl our
½ teaspoon baking soda
¼ teaspoon salt
Glaze:
3 tablespoons peach nectar
1 tablespoon light corn syrup
1⁄8 teaspoon almond extract
2 cups confectioners’ sugar
Garnish: sliced almonds
- For fi lling: 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 fi ne-mesh sieve into a
small bowl, pressing fruit with the back
of a spoon; discard solids. Cover and
refrigerate for at least 6 hours. - Preheat oven to 325°. Spray a 12- to
15-cup Bundt pan with baking spray
with fl our.
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 fl uff y. 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
fl our, baking soda, and salt. With mixer
on low speed, gradually add fl our
mixture to butter mixture, beating
until combined.
5. 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 raspberry fi lling into
trench. Spoon 1½ cups batter into
pan, gently spreading to cover fi lling.
Repeat trench procedure, and top
with remaining raspberry fi lling and
remaining batter. Run a knife through
fi lling and batter to swirl together.
Gently tap pan on counter to release air
bubbles.
6. Bake until a wooden pick inserted
near center comes out clean, about
75 minutes, covering with foil halfway
through baking to prevent excess
browning, if necessary. Let cool in pan
for 10 minutes. Remove from pan, and
let cool completely on a wire rack.
7. For glaze: In a medium bowl, whisk
together nectar, corn syrup, and extract;
whisk in confectioners’ sugar until
smooth. Drizzle onto cooled cake.
Sprinkle with almonds, if desired. Cover
and refrigerate for up to 3 days.
Raspberry Swirl Pound Cake
Makes 1 (10-inch) Bundt cake