1. Preheat oven to 350 degrees. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14 cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonsfuls of strawberry glaze over batter and swirl with the wooden skewer. Repeat procedure once and top with remaining third of batter.
3. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely.
When baking this cake all of the ingredients should be room temperature except for the strawberry glaze, I used Marzetti Glaze for Strawberries.
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 314 (47%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||47 %|
|Saturated Fat 19.9g||100 %|
|Monounsaturated Fat 9.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 293.8mg||90 %|
|Sodium 308.8mg||11 %|
|Potassium 135.5mg||4 %|
|Total Carbohydrate 79.2g||23 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 78.4g|
|Protein 10.9g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 667
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