CREAM CHEESE POUND CAKE
Wednesday, June 27, 2012 by Admin
Don't let this unassuming photo deter you from this recipe. This is, by far, one of the best cakes we've had in a very long time. It is everything you want in a pound cake... it is tender, it has a very fine crumb, it is sweet and rich. Whether you are slicing it up for the perfect strawberry shortcake or serving it with a big scoop of ice cream, this is the perfect cake ...even for the most picky guests!!
1½ cups butter at room temperature
8 ounces cream cheese at room temperature
3 cups granulated sugar
6 large eggs
3 cups cake flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract
In a LARGE bowl, with electric mixer, beat the room temperture butter for about a minute. Add the room temperature cream cheese and beat for two more minutes (it should look light and fluffy). It is very important that both of these ingredients are at room temperature.
Gradually sprinkle in the sugar (while your mixer is running) 1/2 cup at a time; beat well. Add the eggs, one at a time, beating well after each egg. Mix in extracts.
Measure out 3 cups of CAKE FLOUR and 1/8 tsp. salt, then sift it all. Add slowly to butter mixture, on low speed, mixing well after each addition.
Generously grease AND FLOUR a 10" bundt pan (I used my angel food pan). Bake in
preheated 300 degree oven for 1 hour 40 minutes, or till toothpick tests clean.
Fairly nondescript looking at this stage, don't let that sway you. The genius of this recipe is in the taste. The combination of butter and cream cheese makes this cake to die for.
Let the cake cool, in the pan, for 15 minutes before you turn it out, then cover it with plastic wrap, directly on the surface of the hot cake, until it is completely cool. Frost as desired (we like a light maple frosting).
NOTE: Don't be tempted to grease your pan with vegetable spray. Make sure you grease and flour your pan well (tap out excess flour). This cake tends to want to stick a little, so if you are using an intricate bundt pan, make sure you grease and flour it well.
NOTE: Make sure you sift the cake flour. I know it is a pain, but cake flour tends to clump more than all purpose flour, so this step is important. You CAN make this cake with all purpose flour, but you won't get that very fine crumb that is so delicious.
8 ounces cream cheese at room temperature
3 cups granulated sugar
6 large eggs
3 cups cake flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract
In a LARGE bowl, with electric mixer, beat the room temperture butter for about a minute. Add the room temperature cream cheese and beat for two more minutes (it should look light and fluffy). It is very important that both of these ingredients are at room temperature.
Gradually sprinkle in the sugar (while your mixer is running) 1/2 cup at a time; beat well. Add the eggs, one at a time, beating well after each egg. Mix in extracts.
Measure out 3 cups of CAKE FLOUR and 1/8 tsp. salt, then sift it all. Add slowly to butter mixture, on low speed, mixing well after each addition.
Generously grease AND FLOUR a 10" bundt pan (I used my angel food pan). Bake in
preheated 300 degree oven for 1 hour 40 minutes, or till toothpick tests clean.
Let the cake cool, in the pan, for 15 minutes before you turn it out, then cover it with plastic wrap, directly on the surface of the hot cake, until it is completely cool. Frost as desired (we like a light maple frosting).
NOTE: Yes, 300 degree oven is correct.
NOTE: Don't be tempted to grease your pan with vegetable spray. Make sure you grease and flour your pan well (tap out excess flour). This cake tends to want to stick a little, so if you are using an intricate bundt pan, make sure you grease and flour it well.
NOTE: Make sure you sift the cake flour. I know it is a pain, but cake flour tends to clump more than all purpose flour, so this step is important. You CAN make this cake with all purpose flour, but you won't get that very fine crumb that is so delicious.
