Martha Stewart's Blackberry Swirl Pound Cake
Ingredients:
6 ounces blackberries
1 stick unsalted butter
1 1/2 cups all purpose flour
1 1/4 cups + 2 tbsp sugar
1/2 tsp coarse salt
2 large eggs
1/4 tsp baking powder
1/2 tsp vanilla extract
1/2 cup sour cream
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour a loaf pan, line with parchment paper.
3. Puree blackberries with 2 tbsp sugar.
4. Whisk together flour, baking powder and salt.
5. Cream butter and sugar until fluffy.
6. Add eggs and vanilla, beat to combine well.
7. Gradually add dry mixture in 3 addition alternating with sour cream.
8. Pout half of the batter to pan, dot with1/2 cup blackberry puree.
9. Repeat this process with remaining puree and batter.
10. With a skewer swirl batter and puree.
11. Bake for 1 1/4 hours.
12. Remove from oven,
13 Let it cool completely before serving.
Martha Stewart’s Golden Sheet Cake
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