Cheesecake Filled Pound Cake with Strawberry Jam – Recipe

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I was somewhat at a loss this past week as my Bake Off Bakealong group was between challenges and I still wanted to bake so I decided to make a coffee cake. In looking through my favorite cake cookbook, The Perfect Cake, I found a recipe that piqued my interest. Of course I didn’t follow the instructions – I changed them a bit. Cookbooks to me are just starting points: by the time I am done the finished recipe rarely looks like what it started out to be. So I give you this cheesecake filled pound cake with strawberry jam.

It was really yummy.

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Cheesecake Filled Pound Cake with Strawberry Jam

Serves 12

For the Topping

  • 1/4 cup sugar
  • 1 1/2 tsp grated lemon zest
  • 1/2 cup sliced almonds

For the Cake

  • 2 1/4 cups all purpose flour
  • 1 1/8 tsp baking powder
  • 1 1/8 tsp baking soda
  • 1 tsp salt
  • 10 TBS unsalted butter, at room temperature, cut into pieces
  • 1 1/8 cups plus 5 TBS granulated sugar, divided
  • 1 TBS grated lemon zest
  • 4 tsp fresh lemon juice
  • 4 large eggs
  • 5 tsp vanilla, divided
  • 1 1/4 cups sour cream
  • 8 oz cream cheese
  • 1/4 cup strawberry jam
  • Set rack to middle of oven and preheat to 350°
  • Spray a 16 cup angel food cake pan with cooking spray

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Make the topping

  • mix the lemon zest and sugar together and then add the almonds. Set aside

Make the Cake

  • whisk the flour, baking powder, baking soda and salt in a bowl. Set aside
  • the bowl of a stand mixer with the paddle attached cream the butter, lemon zest, and sugar on high until light and creamy. About 4 minutes
  • Add the eggs, one at a time, beating well after each one.
  • Add 4 tsp of the vanilla and combine
  • Turn to low and add the flour in three additions and the sour cream in two, alternating between the two until the batter just comes together.
  • Remove the paddle and give a good stir to make sure everything is mixed.
  • Set aside 1 1/4 cups of batter in a small bowl.

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  • Carefully spread the remaining batter in the prepared pan
  • Return the bowl to the mixer and reattach the paddle
  • Add the cream cheese, lemon juice, 1 tsp vanilla and remaining 5 TBS of sugar and beat on medium until smooth and slightly lightened
  • add 1/4 cup of the reserved batter and mix until combined

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  • Spoon the cheesecake mixture evenly over the center of the batter.

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  • Top the cheesecake mixture with the 1/4 cup of strawberry jam.

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  • Use a butter knife to swirl

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  • Take the remaining cup of batter and distribute it evenly over the top of the cheesecake and jam and carefully spread to cover.

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  • Gently drop the pan a couple of times on the counter to release air bubbles

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  • Sprinkle the topping evenly over the batter
  • Bake in the preheated oven for 45 – 50 minutes. The top will be golden brown.
  • Tap pan on counter again a couple of time. Top may sink a little
  • Cool in pan on wire rack for one hour, then remove to cool completely

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  • Dust with confectioner’s sugar if desired before serving

How Was the Cheesecake Filled Pound Cake with Strawberry Jam?

There was no way this cake was going to be anything other than seriously yummy. I mean we have pound cake, we have cheesecake and we have strawberry jam. The only thing I would change at all is that I believe walnuts would taste better than almonds but that is a minor complaint.

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This was one seriously yummy coffee cake. I was asked after I posted it on Instagram about a flavor other than strawberry. I actually reached for my apricot jam first but I had more strawberry in the basement so I went with that. This recipe would work with any flavor jam – but make sure it is JAM and not jelly.

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