Gad… the name alone should entice you… Cream Cheese Pound Cake… what could be better than butter, sugar and cream cheese… throw in a few eggs and flour… a little vanilla … this cake is sweet and dense... a little goes a long way....and all I can say is WOW!
Okay .. I must confess… I am a fan of online games… and I play one that’s about owning a bakery… they just introduced a new cake… a cherry pound cake… and when clicking on the baking steps I noticed the ingredient… cream cheese… and thought… now that sounds goooood!
So on the hunt I went and found many recipes .. almost all identical… so it’s tough to give credit to anyone in particular… my guess is it’s a standard Cream Cheese Pound Cake recipe… I had just never tried it before… and I must say… WOW!
One of the comments on one of the places I found the recipe … can’t remember where at the moment.. said they served it with strawberries and whipped cream and their family thought they were in heaven… I bet!...
My last day at my current consulting job is today and I wanted to bring something in… everyone has been so welcoming and gracious .. I wanted to bring them a special treat… besides.. my boss has been hinting ever since he and the others spied my blog… and I’m not one to disappoint… of course I’ll have to leave a piece or two or three at home for Warren…
This cake truly is heavenly… with or without the fruit… just delicious… I hope you try it!
Recipe: Cream Cheese Pound Cake
All you need:
1 (8 ounce) package Philadelphia Cream Cheese, softened
3 sticks of butter (1 ½ cups), slightly softened
3 cups of sugar
6 eggs
3 cups all purpose flour
1 teaspoon vanilla
Frozen strawberries in light syrup, thawed (optional)
Chantilly Cream (optional)
All you need to do:
Preheat the oven to 325 degrees F.
Generously grease and flour a 10 inch tube pan.
In a large mixing bowl, using a standing mixer, cream together the butter and the cream cheese until well mixed and fluffy.
Add the sugar a ½ cup at a time, beating after each addition.
Add the eggs one at a time, beating after each addition until well incorporated.
Add the flour all at once and mix in, beating slowly.
Add the vanilla and continue beating slowly until mixed in.
Pour/spread evenly in your prepared pan.
Bake at 325 degrees for an hour. Check for doneness by inserting a toothpick in the center of the cake. If it comes out clean.. then it’s done. mine took 70 minutes.
Cool in the pan for 10 minutes.
Then remove from the pan unto a wire rack and cool completely.
Sprinkle with powdered sugar and serve with strawberries and Chantilly Cream.
10 comments:
I discovered this recipe years ago and make it a couple times of the year because everyone loves it. Cream cheese is for sure the star of this recipe.
Wishing all the sweetest in 2011 Linda! Can you plz share link for bakery online game?
The ingredient list tells me this is an awesome cake. Thanks for sharing, I think I'll try it this weekend.
I agree Kat... cream cheese is the star... and from the people at work that had it... they agreed the strawberries and Chantilly Cream was a great addition... by the way.. I used frozen strawberries in syrup from the freezer case... great little suggestion someone made... wish I could remember where I saw it to thank the commentor.
Thanks Sue... and the same to you! The game is a Facebook game called Baking Life... it's not one of the best games.. but I like it .. it doesn't take much time to keep up with it... I also play Cafe World and Farmville on Facebook... Cafe World is my favorite.. I love my little cafe...lol... after you build the games up to a point.. they really don't take much time and I think they're fun... I've "met" so many really nice people from all over the world playing those games... if you do start to play... look for me on Facebook... Linda Thomas Hendricks... friend me and then we can be "neighbors" on the games...Enjoy!
Thanks Coleen... and I hope you like the recipe... Warren likes the cake plain.. I LOVE it with the thawed strawberries and Chantilly Cream... a real treat!
Oh my god this looks good....
Thanks Any Edge... it was good! A hit at work and at home.
Boy do I have a story about this cake. The first time I made it, I baked it 70 minutes per your recommendation...it looked great...let it cool a little...put it on a plate and it was totally raw in the middle!! Threw it away. I made it again and baked it at 350 for an hour then another 30 minutes at 325...delicious. SOMEONE (you or me...not sure who, haha) needs to check their oven temperatures.
Sorry about your troubles Coleen... but mine was fine at 70 minutes... I have an oven thermometer in my oven so I'm fairly certain my temperature in the oven was accurate... I will say this.. I would imagine that a different baking pan may make a difference... as I mentioned in the post mine is larger than most I see and not as deep... you can tell by the pics the shape and size...
The very center of mine was what I thought not cooked through completely but after tasting it and cutting it .. it was deemed delicious by those eating it...
Again sorry for your trouble... and glad you figured out what works best for you.
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