Description
This Strawberry Cheesecake Bundt Cake is a stunning dessert that combines the richness of a classic cheesecake with the moist texture of a bundt cake. Swirls of creamy cheesecake filling are baked into a flavorful strawberry cake, creating a decadent treat perfect for any special occasion.
Ingredients
**For the Cake:**
– 2 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon almond extract (optional)
– 1/2 cup sour cream
– 1/2 cup whole milk
– 1 cup fresh strawberries, finely chopped
**For the Cheesecake Filling:**
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
**For the Glaze:**
– 1 cup powdered sugar
– 2 tablespoons heavy cream (or milk)
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
5. Mix in sour cream, followed by milk, until combined.
6. Gradually add dry ingredients to the wet mixture, stirring until just combined.
7. Fold in chopped strawberries.
8. In a separate bowl, mix cream cheese, sugar, egg, and vanilla for the cheesecake filling.
9. Pour half of the cake batter into the bundt pan, then spoon the cheesecake mixture evenly on top.
10. Add the remaining cake batter, smoothing the top.
11. Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
12. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
13. Whisk together powdered sugar, cream, and vanilla to make the glaze, then drizzle over the cooled cake.
14. Slice and enjoy!
Notes
– Use fresh strawberries for the best flavor, but frozen strawberries (thawed and drained) can be used in a pinch.
– Store the cake in the refrigerator for up to 5 days. Let it sit at room temperature before serving.
– For a more intense strawberry flavor, add a tablespoon of strawberry jam to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg