Raspberry Swirl Bundt Cake

Cake:

• 3 cups self-rising flour (see *note)
• 1 tsp kosher salt
• 1 1/2 sticks unsalted butter, softened
• 8 oz. cream cheese, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 1/2 tsp. vanilla extract
• 3/4 cup low-fat buttermilk
• 2 1/2- 3 Tbsp seedless raspberry preserves

Glaze:

• 1 cup confectioners’ sugar (more if glaze is too thin)
• 1 Tbsp melted butter
• 2 tsp milk
• 1/2 tsp vanilla extract
• 1 drop red food coloring

*Note: If you don’t have self-rising flour, you can make it yourself. For every cup of all-purpose flour, add 1 1/2 tsp baking powder and 1 tsp kosher salt.

Preheat oven to 350°F. Prepare pan with baking spray with flour in it and use a pastry brush to evenly coat the details of the pan. Whisk the self-rising flour and salt together in a medium bowl( see note above and mix here if not using self-rising flour).  In the bowl of a stand mixer, beat the butter and cream cheese at medium speed until creamy, 1-2 minutes. Add sugar and beat until fluffy, about 2 minutes. Scrape down bowl. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Scrape down bowl. With mixer on low, add the buttermilk alternately with the dry ingredients, starting and ending with the buttermilk. Mix on low until just combined, scraping down bowl as necessary. Add half the batter to the prepared pan. Dollop the raspberry preserves over the batter and swirl with a table knife to create a marble effect. Top with remaining batter, covering the preserves and filling the pan only ¾ full. Gently tap the pan on a kitchen towel on the counter to settle batter and remove air bubbles. Bake 55-60 minutes until dark golden and a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack for 10 minutes, then invert onto the rack to cool completely.

Prepare glaze while cake is cooling. Mix all glaze ingredients together until a desired consistency is reached. When cake is completely cooled, drizzle with glaze.