Peppermint Swirl Pound Cake

bakefromscratch.com

Lucygirl

¾ cup (170 grams) unsalted butter, softened

4 ounces (113 grams) cream cheese, softened

1 cup (200 grams) granulated sugar

½ cup (110 grams) firmly packed light brown sugar

1 teaspoon (4 grams) vanilla extract

3 large eggs (150 grams), room temperature

1½ cups (187 grams) unbleached cake flour

¾ teaspoon (2.25 grams) kosher salt

½ teaspoon (2.5 grams) baking powder

2 tablespoons (30 grams) whole milk, room temperature

3 tablespoons (25 grams) finely crushed round peppermint candies

¼ cup (21 grams) Dutch process cocoa powder, sifted

½ teaspoon (2 grams) peppermint extract

Cream Cheese Glaze (recipe follows)

Garnish: roughly crushed round peppermint candies

Directions at bakefromscratch.com

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