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Cream Cheese Filled Pound Cake




Source of Recipe


nanamitchem






List of Ingredients



• 1 pound butter, softened for one hour
  
• 3 cups sugar
  
• 7 large eggs, left out at room temerature for one hour
  
• 2 2/3 cups all-purpose flour
  
• 1 cup whipping cream
  
• 3 teaspoons vanilla extract
  
• Filling:
  
• 1 (8 ounce) package cream cheese, remove from foil packet and let come to room temperature for one hour
  
• 1 egg
  
• 2/3 cup confectioners' sugar
  
• 1 teaspoon vanilla
  






Instructions



1. Have a bundt pan already greased and floured before starting cake. I use Crisco and my flour sprinkler to get it well covered.
   
2. Cream butter in large mixing bowl with mixer on medium speed for 2 minutes, until very creamy. Gradually add sugar, continuing to beat for 10 minutes on medium speed. This incorporates air and makes the cake rise. Add eggs, one at a time, mixing only until the yellow is gone. Add flour and whipping cream alternately, mixing only until ingredients are incorporated, starting and ending with flour. Add vanilla and stir into batter.
   
3. 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.
   
4. The batter for the cake is very thick. It helps if you have a mixing bowl that has a spout on it. Very carefully pour the batter into the bundt pan about half 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 agianst the outside of the pan first, so that the filling would not run to the outside and then spooned to the inside. I did have a little extra batter that I just discarded.
   
5. Bake in a cold oven at 350 degrees for 55 minutes. At this point, the top was looking really brown, so I decreased the oven temperature to 325 degrees and baked for 10 more minutes. It did not test quite done, but I was afraid the filling had risen to the top and would not test correctly, so I removed it. Cool on a wire rack in the pan for 15 minutes.
   
6. I used Jax's trick at this point and placed a heavy cookie sheet on top of the cake (which would become the bottom) to flatten it down so it would sit smoother.
   
7. After 15 minutes, turn out onto a platter. Let cool a little more.
   
8. I used a simple powdered sugar glaze on it, 1 cup of powdered sugar with just a little hot water and 1 teaspoon of vanilla. Let it cool some and spooned it over the cake.