Thursday, January 15, 2009

Cream Cheese Pound Cake

The Mission: Ingredient Challenge #4 - CREAM CHEESE!

This one was actually my suggestion. I didn't even have a recipe in mind, but I figured it was an extremely versatile ingredient that could be used in a ton of recipes for any course. After the ingredient was agreed upon I realized that I'd have to post my cream cheese pound cake. Gramma gave me the recipe, she's been using it for years and years. It is soooo amazing. It's extremely rich, so it goes a long way. I'm always amazed at how much batter actually makes it into the pan, because this is the kind of recipe that makes you want to stick your face in the bowl and never come up for air!

The Ingredients:
  • 1 1/2 cups of butter (REAL butter, no substitutes!), softened
  • 1 (8 oz) package of cream cheese, softened
  • 3 cups granulated sugar
  • 6 eggs
  • 3 cups flour, sifted
  • 1 1/2 tsp vanilla extract

The Instructions:

Preheat oven to 300*F. Cream the butter, cream cheese, and sugar together. Add eggs one at a time, beating well between each egg. Don't forget to scrape the sides of the mixing bowl. Add in the vanilla and then slowly add the flour. I like to add one cup at a time, mixing thoroughly and scraping the bowl between each cup. Spoon the batter into a tube or bundt pan (it will be thick). Bake for approximately 1.5 hours. I usually set the timer for 1 hr 15 minutes and then test the cake for doneness. My oven is kinda touchy. Cake is done when an inserted knife comes out clean. Do NOT try and rush this cake by cooking faster in a hotter oven. Gramma says so.

The Result:

Ahhhh - this recipe never fails to put a smile on my face. Though I usually just serve it plain (that's how my husband likes it), I'm considering making a cream cheese glaze to top it with when I serve it to company. I may also add some fruit or something. Who knows. Oh - and you can switch out the extract to get different flavors. I have used almond extract before, and maple. Both are completely delicious. I'm hoping to branch out to try some other flavors soon.

The Reviews: This cake has never gotten a bad review. The first time I made it for my husband, I thought he was going to start attacking me. He absolutely loves it - which is ironic for a guy who "hates" cream cheese. hahaha. I usually don't tell him what's in a recipe until after he's tried it and reviewed it. ::insert evil laugh here:: All of our friends who have sampled this dessert have given rave reviews, and I always save a few portions for my parents - because if they found out I made it and didn't share, they'd be a bit peeved. My sister is always sad that she's out of town when I make it. I hope to surprise her with it at her bridal shower in April :)


Heather said...
This comment has been removed by the author.
Heather said...

Why is it that you make all this cool stuff when I'm not coming to visit. And I'm the cream cheese fiend in the family! Maybe this can be my birthday cake this year. I bet it would be good with fresh strawberries.

Sorry about that last one, I'm not leaving you typos on here to taunt me with...

Heather said...

It took three months, but I finally got to try this one (and it was my birthday cake this year...). It is wonderful. It's really rich so I recommend a tall glass of milk to accompany it. I still think it would be good with fresh strawberries too. Preferably sliced, sugared, and left over night to juice. I'm making myself hungry just thinking about it now...