Cream Cheese-Filled Pound Cake
Source of Recipe
Marsha
List of Ingredients
1 lb unsalted butter, softened
3 cups sugar
7 large eggs, left out at room temp for one hour
2 2/3 cups all purpose flour
1 cup whipping cream
3 tsp vanilla extract
Filling:
8 oz cream cheese, room temperature and soft
1 egg
2/3 cup confectioners sugar
1 tsp vanillaRecipe
Have a bundt pan already greased and floured before starting cake. The better covered it is, the less trouble you will have getting the cake out. My bundt pan holds 12 cups brimming full. If it looks like it might run over, stick a cookie sheet underneath it. Also, my bundt is very dark, which is supposed to cook faster than lighter colored pans. If your pan is light, you may need to bake it a little longer on the lower setting, until it tests done (bounces back when touched lightly with fingertips in several places)
If you use a toothpick to test it, be sure and not stick it all the way to the bottom, as the cream cheese layer will be down there.
The following mixing times are using a hand mixer. Stand mixers mix faster. Cream butter in large mixing bowl with mixer on medium speed for two minutes, until very creamy. Gradually add sugar, continuing to beat for ten minutes on medium speed. This stage is very important because it incorporates air and makes the cake rise as there is no rising agent in the batter. Add eggs, one at a time, mixing only until the yellow is gone (this only takes just a few seconds for each egg) Add flour and whipping cream alternately, mixing only until ingredients are incorporated, starting and ending with flour. DO NOT OVERMIX during this stage...that will cause the cake to overflow and fall as it bakes or after you take it out. Add vanilla and stir into batter.
Make filling:
Combine cream cheese, sugar, egg and vanilla in another mixing bowl. Beat with mixer on medium speed until smooth and creamy. Set aside.
The batter for the cake is very thick and fluffy. It helps if you have a mixing bowl that has a spout on it. Very carefully pour ( or if it is too fluffy, use a large spoon to spoon it ) the batter into the bundt pan about 3/4ths of the way up. Stop, reserving the rest of the batter. Spoon filling carefully into the center of the cake all the way around, being careful not to touch the sides of the cake pan. Spoon the rest of the cake batter over the filling...I spooned the part against the outside of the pan first, so that the filling would not run to the outside, and then spooned to the inside. You want probably only 1/2 inch of batter on top of the filling..I did have a little extra batter that I just discarded. If you use most of the batter, you may need to adjust cooking times.
Bake in a cold oven at 350 degrees for 55 minutes. Turn temp down to 325 and bake for 15 more minutes or until tests done. If you use all the batter, it will probably brown faster on the top and you may want to turn the temp down to 325 after 30 minutes and continue cooking for another 30 to 40 minutes. You will have to judge for yourself depending on how much batter you used and how fast the top of the cake seems to be browning. It will test done just like any other cake, bouncing back when lightly touched with fingertips, when it is finished.
Cool on a wire rack in the pan for a full 15 minutes. This is important to let the cake "Settle" into intself so that it won't fall apart when you turn it out on a platter. It is a very tender cake.
After 15 minutes, turn out onto the platter that you intend to leave it on for awhile. It is so tender, it will fall apart if moved much. Let cool a little more. When you cut it, you should be able to see a crescent of cream cheese filling at the very top.
The cake is very tender and moist.
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