Strawberry Swirl Pound Cake
recipe adapted from Everyday Foods/Martha Stewart
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
6 ounces strawberries (1-1/3 cups)
1-1/4 cups plus 2 tablespoons sugar
1 1/4 cups
1 1/2 cups all-purpose flour
1/2 teaspoon coarse salt
1/4 teaspoon baking powder
2 large eggs. lightly beaten
1/2 teaspoon pure vanilla extract
1/2 cup sour cream, room temperature
Preheat oven to 350°. Lightly butter a 5-by-9 inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree strawberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.
In a large bowl, using an electric mixer, beat together butter and 1-1/14 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.
Transfer half the batter to pan and dot with 1/2 cup strawberry 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.) Cake can be topped with a drizzle of more strawberry puree and/or a dollop of lightly sweetened whipped cream.