Friday, December 23, 2011

Friday Food Craft: Cream Cheese Pound Cake

If you are like me, you own a bundt pan for some reason and often find yourself wondering why. It is to make this cake, trust me on that. If you are into pound cake, this is definitely the recipe for you. It is seriously yummy, and since it is a pound cake, has very few ingredients and is pretty easy to make. I got the recipe from Elizabeth's Edible Experience, and only tweaked one little thing(aside from topping mine with Marionberry Syrup) you will see later.

To make this delicious pound cake you will need:

One 8oz. package of cream cheese, softened
1 1/2 cups butter, softened (3 sticks)
6 eggs, at room temp
3 cups flour
2 1/2 cups white sugar
1/2 cup brown sugar*
1 Tablespoon vanilla extract
1 pinch of salt

*The original recipe calls for 3 cups sugar, if you want to do that, go for it. I ran out of sugar (who, me?), so I used 1/2 cup brown sugar with no adverse side effects as far as I could tell. In fact, the bottom (top when baking) of the cake turned out almost like a little crust of shortbread on the bottom of my cake. It was joyous and I recommend it.

Start off by creaming together your butter and cream cheese. Add in your sugar (I did this while my stand mixer was at a slow speed and I poured it in slowly until it was all incorporated).

Next, add in your eggs one at a time, stirring after each until incorporated. I crack my eggs into a small bowl before adding them to the batter. When you are using this many eggs, you want to make sure one bad one doesn't spoil the whole cake. You also want to avoid any egg shells.

Next, add in your salt and vanilla. Then, slowly add in your flour and mix until it comes together, but do not over mix. Scrape your sides to make sure no lumps remain and pour your dough into a greased and floured bundt pan, spread the top out evenly. I'm sure you could use some other kind of pan if you don't happen to have a bundt pan lying around, but I like that Mad Men feel of doing things all 60's like. Back then, they rocked the bundt cake. I may or may not have tasted some batter at this point, purely for scientific purposes. I almost forgot to bake my cake at that point, I'm a batter fiend...

Heat your oven to 300 degrees, and bake this yummy little guy for 1 hour 40 minutes. Yeah, you read that right, this cake takes 1 hour and 40 minutes to bake, or until a toothpick inserted comes out clean (mine actually needed an EXTRA 5 minutes). Your patience will be rewarded.

Cool in the pan on a cooling rack for 15-20 minutes, then remove from pan and finish cooling. Eat this plain, with fresh fruit, fruit syrup (like me), or be really decadent and top this bad boy with hot fudge or caramel sauce. Not that I would ever encourage that sort of behavior...



  1. Tasting the batter is one of my favorite aspects of baking, even if there may be uncooked eggs in it.

  2. Same here, we obviously live on the edge :)