Saturday, October 22, 2011
Cream Cheese Pound Cake
Don't let the modest name or appearance of this cake fool you. It's like crack baked into a bundt. It's moist and dense, and the cream cheese gives it a wonderful tang.
Traditionally, I haven't been a fan of pound cakes, or bundt cakes for that matter. But I'm beginning to see the beauty in their simplicity. I love how a bundt allows me to throw ingredients into one pan and be done with it. It's attractive enough and tasty enough to forgo the frosting. Also, there's something homey and retro about the bundt. It reminds me of a time when neighbors visited neighbors to gossip over coffee and cake. I don't even know my neighbors. Although maybe I would if I brought over some of this pound cake!
CREAM CHEESE POUND CAKE
1 1/2 c (3 sticks) unsalted butter, softened
1 8oz block cream cheese, softened
3 c sugar
6 eggs, at room temperature
3 c all-purpose flour
1/8 tsp salt
1 tbsp vanilla extract
1. Preheat oven to 300 degrees. Grease the insides of a 10-inch bundt cake pan.
2. Using an electric mixer, cream together the butter and cream cheese. Gradually beat in the sugar, frequently scraping down the sides of the bowl. Beat in the eggs one at a time. Add in flour and salt and mix just to combine. Mix in vanilla extract.
3. Pour batter into bundt pan. Bake in preheated oven for 1 hour 40 minutes, or until a toothpick comes out clean. Allow cake to cool in pan for 15 minutes before unmolding onto a wire rack.
Source: Elizabeth's Edible Experience
This recipe is shared with Melt in Your Mouth Monday, Craft-O-Maniac, On the Menu Monday, Recipe Sharing Monday, Made by You Monday, Tuesday Talent Show, This Chick Cooks, Full Plate Thursday, Foodie Friday, Sweets for a Saturday