Jam Swirl Pound Cake

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.
3. 3
   Place butter, sugar, vanilla extract, and almond extract into a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream ingredients together on medium speed until pale and fluffy, 3-4 minutes. Add eggs one at a time, beating for 15-20 seconds between each, until mixture is smooth and combined.
4. 4
   Sift flour, baking powder, and salt into bowl. Beat mixture on low until it becomes a smooth, thick batter.
5. 5
   Using a rubber spatula, spread 1/3 of batter into pan. Drop half of jam by teaspoonfuls over the batter. Gently cut through jam with a butter knife. Repeat this process with another 1/3 of cake batter and remaining jam. Spoon last 1/3 of cake batter into pan.
6. 6
   Bake cake on middle rack of oven until a toothpick inserted in center comes out clean, 60-75 minutes.
7. 7
   Check to see that cake is done. Remove from oven or add time as needed.
8. 8
   Allow cake to cool in pan for 15-20 minutes. To release cake, run a butter knife between edge of cake and pan. Turn cake onto a large plate.
9. 9
   Allow cake to cool for 1-2 hours before slicing and serving.