• Cook with Love and Kosher Salt

     

cream cheese pound cake

This pound cake is heaven.  It is rich, thick and flavorful.  The cake is soft and wet in the center, yet forms a really awesome crust on the bottom and top.  Funny the crust is my favorite part – yet Andy complains that it is too hard.  We make a perfect dessert eating pair.  Greg, Sylvie and my mom also love this cake.  Greg’s friend Collin had a bite and said “oh my God, that is amazing!”  Last year, after my friend Jill’s first bite she said, “hmmm…cream cheese.  I love this cake.”  This is heavier and denser than the yogurt cake (obviously) – but nice to have a few go-to pound cakes in your repertoire.  The recipe comes from my sis-in-law Sandy who bakes these cakes during the holidays and wraps them beautifully with cellophane and ribbon.  Great gifts for parties, neighbors, friends, tutors and teachers.  She shared the recipe which is slightly adapted from Martha Stewart’s “Everyday Food” magazine.  The cream cheese pound cake is a breeze to make and even tastes better the day after you bake it.  Oh, and sinful – yet delicious toasted for breakfast with some fresh fruit.  Enjoy!

cream cheese pound cake:
1 1/2 cups(3 sticks) unsalted butter, room temp
8 oz (one bar) of cream cheese, room temp
2 3/4 cups sugar
6 large eggs
1 tablespoon vanilla extract
3 cups all purpose flour
2 teaspoons salt

Preheat oven to 325 degrees.  Butter and flour a 4 quart bundt pan, or two 9×5 loaf pans (line with parchment)…or a small bundt and loaf pan.  Have some fun.  Next time I’ll try some in muffin shape.  Place oven rack on lower third of the oven.

With the paddle attachment, beat the butter and cream cheese for a few minutes.  Add the sugar and beat on medium high speed until the light and fluffy – about 5-7 minutes.

Add the eggs, one at a time, on medium to medium high speed, beating well after each addition.  Mix in the vanilla.

Whisk together the flour and salt.  With the mixer on lowest speed, add the flour to the creamed mixture in two additions – and mix until just incorporated.  You can finish by hand to ensure that you don’t over mix.

Spread the batter into the prepared pans and smooth.  Bake until golden and a toothpick comes out with a few moist crumbs attached.

The bundt pan took about 72 minutes to bake.  But time will vary from 68-75 minutes.  For the loaf pan, check after about 50 minutes – but will probably take from 55-65 minutes.   Try not to over bake and dry out the cake.  Keep a watchful eye as one of the cakes best features is the moistness.

If the cake is browning too much, you can tent the top with foil or use cake strips if you have them.

Let cake cool for 10-12 minutes, then invert and enjoy!

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3 Comments

  1. Rachel

    7 years ago

    I LOVE sour cream cakes. PLUS, just got my new Nordicware bundt pan. Cannot wait to try. . .

    Reply
  2. Rachel

    7 years ago

    Well, this was an outright success. Made this for a luncheon today and all were raving. In fact, I passed along your blog address to them. The cake is so perfect, every bite better than the last. As weird as it sounds, it’s a creamy cake. Luscious and creamy. Sooo good!

    Reply
  3. Rachel

    7 years ago

    Made this again tonight for a meeting, and it came out perfect. This will be my new “go-to” cake. Easy to whip together the batter. And even easier to present. It was well-loved by all. Mostly by moi!

    Reply

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