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Raspberry Swirl Butter Cake
1 1/4 cup butter, at room temperature
2 1/4 cups granulated sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
3/4 cup raspberry pie filling
Heat oven to 325 degrees F (165 degrees C). Grease a Bundt pan generously.
In a mixing bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each egg.
Mix in the vanilla and almond extracts.
Mix flour with the baking powder and salt. Add flour mixture alternately with the milk, starting with the flour.
Pour half the batter into prepared baking pan.
Swirl in half of the raspberry filling.
Pour in remaining batter and swirl in the rest of the raspberry filling on top.
Bake for 70-75 minutes or until a wooden pick inserted in the center, comes out clean (dry).
Cool for 15 minutes in pan before turning out.
If desired, serve with melted raspberry jam drizzled over the top.
Yield: 10-12 servings
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