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Cream Cheese Pound Cake




Source of Recipe


shaloop at egullet.org


Recipe Introduction


Shaloop says, "This is a moist, rich, tender pound cake. Melts in your mouth." And "This cake is the one that caused me so many problems with the crown. I thought it was changing flours or the brand of cream cheese or butter but I finally figured out that the problems began when I got the stand mixer. I think the KA incorporates too much air and it doesn't hold once cooled. It's very important with this cake that once the creaming of the butter, sugar and cream cheese are done, turn the mixer to the very lowest (STIR) speed and mix only till each portion of flour and eggs are incorporated. I then turn it off; remove bowl and using a large rubber spatula do a few folds to make sure everything is well mixed. I also start it in a cold oven because I don't really want much oven spring with this cake. Place in cold oven, turn on to 325 F degrees and bake till wooden skewer in the middle comes out clean. Usually about 1 1/2 hrs. Hopefully these tips will help. But I'm glad you liked it otherwise. It is my absolute favorite pound cake!"

It really is a great cake. I do have trouble with the crown, though. It rises up gorgeous and cracked and when cool, it is an empty, crisp shell. So I have decided that I will just cut the crown off, flip the cake and cut it from the bottom!



Recipe Link: http://recipes.egullet.org/showrecipe.php?r_id=1596&for_printing=true

List of Ingredients




1 1/2 c. butter
8 oz. cream cheese
3 c. white sugar
1 T. vanilla extract
1 t. almond extract
6 eggs
3 c. all purpose flour



Recipe



Do not preheat oven.

Grease one 10 inch tube pan.

Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.

Place cake in cold oven. Bake at 325 degrees F (165 degrees C) until a toothpick inserted in the center comes out clean. Make take from 1 hr 15 minutes to 1 hr 45 minutes. Usually 1 1/2 hrs is about right.

[I cooled for 20 minutes in the pan. Kim]