I like pound cake. It is a heavy and dense cake with a rich taste. Plus, it's a lot easier to make than a foam cake. The pound cake got its' names because it contains one pound each of flour, sugar, butter, and eggs. Now-a-days pound cakes can include different flavorings and additives like nuts or chocolate chips.
This is a Cream Cheese pound cake I made. It's pretty close to a traditional pound cake except it substitutes some cream cheese for some butter and has vanilla added.
Recipe:
- 2 cups Butter, softened
- 8 oz. Cream Cheese
- 3 cups Sugar
- 2-1/2 cups + 2 tbsp. Flour
- 6 Eggs
- 2 tbsp. Vanilla
Grease and flour a 10" bundt pan. Preheat oven at 325 degrees. Whip butter and cream cheese together in large mixing bowl. Gradually add sugar and beat until thoroughly combined. Add eggs, one at a time, beating until well mixed. Add vanilla. Blend in flour gradually. Pour batter into the pan and bake for 1 hour to 1 hour 15 minutes. Cool 15 minutes then remove from pan.
Baking Tips:
- Make sure you take extra time and grease and flour your bundt pan well so you get a nice shape when you remove the cake.
- If the top of the cake is getting too brown but the cake isn't finished baking, cover the top with aluminum foil while it finishes.
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