This Cream Cheese Pound Cake is a fun and unique sweet treat! The recipe is right as written, such as the salt and no leavening. 4 Kitchen Trends That Need to Be Retired ASAP, According to Designers. fluted tube pan. It is delicious to eat anytime for a snack or dessert after a meal. In a large bowl using an electric mixer add the softened cream cheese, and butter and beat on high until light and fluffy. Gradually add sugar, beating until light and fluffy, about 5 minutes. Mix in vanilla. Mix on low until creamy. With it, the time of year brings stunning foliage and plenty of autumnal flavors, like cinnamon, apple, and pumpkin spice. Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour) [from the time you turn on the oven]. Preheat the oven to 325F. DO NOT PREHEAT OVEN! Grease and line with parchment paper a 10X5 inch loaf pan. Do we need to adjust cooking times if we use a glass Pyrex loaf dish? 30 minutes in a tube pan. Cool, then invert: Let the pound cool for about 2 hours in the pan, then invert onto a serving plate and cool completely before serving. I love eating hard, crunchy food. Gradually add sugar, beating until light and fluffy, about 5 minutes. Continue to beat on medium speed for about 2 minutes after all of the sugar has been added. Don't underestimate the importance of this step! In a large bowl, sift together the flour, baking powder, baking soda, and salt. 1/2 cup water, 4 medium eggs, pure vanilla extract, 1 package cream cheese (8 ounces), 1 stick unsalted butter, 1/2 cup granulated sugar. TY MS!!! Add the other 3 eggs one at a time. Gradually add sugar and beat until fluffy. As I was baking a pound cake in a first time got a fantastic recipe. THE INGREDIENTS. Instructions. Don't over beat the batter, too much air in the batter in high altitude is not good. Make the pound cake. Enter to Win $10,000 to Makeover Your Home. (-) Information is not currently available for this nutrient. You'll also love that this recipe makes 2 cakes so you can save one for another time; it can be frozen for up to three months. Cheesemakers add lactic acid to cream and pasteurized milk. Add sugar and cream together on medium speed until lightened in color and fluffy, about 3-5 minutes. Directions Preheat oven to 300F. We've got appetizers that will wow any crowdour recipe for Stuffed Celery with Cream Cheese and Walnuts couldn't be any easier to pull off. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. I cook this cake at 300 degrees for 1 hr. Use this cream cheese pound cake recipe anytime you want a deliciously dense plain pound cake. Always perfect in my tube pan. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla. Add in the sugar in a slow and gradual pour while continuing to mix the butter and cream cheese mixture. Add sugar; beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed. Bake at 325F for 90 minutes or until center comes out clean. While it's impossible to eliminate dust entirely, you can drastically slow down how fast it builds up in your space by heeding these helpful tips. LOVE this recipe. No leavening ? I have had this recipe passed down in my family for years and it is always a favorite! Pour the batter into the prepared tube pan. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. I'm at sea-level and it baked up perfectly. Anyway, since I had a 3rd cake, I added some lemon zest and sour cream and it is nice. Add sugar gradually; beat on medium-high speed 5 minutes or until mixture is light and fluffy. thank you it a great recipe, easy to follow the direction also great. A toothpick inserted into the center of the cake should come out clean. Came out perfect! When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. A great recipe to hand down for generations. Instructions. Be careful not to overbeat. Beat sugar into butter mixture until light and fluffy. ** Nutrient information is not available for all ingredients. Moist, tender, flavorfulDELISH. I bake it in a tube pan for 1 hr 25 minutes (. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months. I'm shaking my head at the modifications some posters have made because I wouldn't change a thing! Delicious. In large bowl, using mixer, cream the sugar, cream cheese, butter and vanilla bean paste. In fact, the recipe is easy to memorize and there is no need to read it every time you bake. Plant one of these blooms now to beautify your landscape later. Add milk. You don't have to give your house a top-to-bottom scrub before guests arrive, but there are a few areas you should pay attention to. Preheat oven to 350 degrees. This is a foolproof recipe. In a mixing bowl, cream together the cream cheese and butter on medium-high speed until fluffy, scraping sides as needed. Set aside. Set the pan aside. This is the absolutely best pound cake recipe I've tried. In a medium bowl, sift together the flour, cake flour and baking powder and gently fold the dry ingredients in the wet ingredients until it . Increase the cooking time by about 5 minutes. Add the vanilla and orange zest and beat until combined, scraping down the sides as needed. 1 1/2 cups (3 sticks) unsalted butter, room temperature, 1 bar (8 ounces) cream cheese, room temperature. Forgot to add in my review that I baked it in a Bundt pan. The mixture should be noticeably lighter in color. However, it's just as flavorful. Sometimes I frost it with chocolate icing or simply powder sugar. Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). This is my go to cake..for so many occasions. This will prevent the cake from sticking. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil). Preheat oven to 325. Add salt and vanilla. For best results, bake these pound cakes at least a day before serving. This is the pound cake I've been looking for. Gradually add sugar beating another five minutes. I have been making this cake for a few years now, its always a winner. Use the leftover seeds to grow your own pumpkin patchor roast them for a delicious snack. Beat a couple of seconds between adding eggs. Beat in sugar and vanilla until well mixed. With an electric mixer, beat butter and cream cheese until smooth. Add the cream cheese and beat for another minute. Pour batter into the prepared cake pan. Grease and flour a 10-inch tube pan. In large bowl, combine softened cream cheese (room temperature), 1/2 cup sugar, 4 eggs, and 2 teaspoons vanilla extract. Just remember to add about 15 minutes to the cooking time if you add nuts. One would think that a cream cheese pound cake wouldn't need any gilding but I added mascereated strawberries with a splash of balsamic and some fresh whipped cream and it was a hit. I'm not sure what happend.. maybe it needs alot of vanilla. :). Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. .not sure what i am going to do with it..perhaps throw it out. Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the . I thought I had two loaf pans when, at the last minute, I realized I didn't I used the bundt pan as suggested and did cook it for the longer end of the cooking time. Thanks for perfection! Add the flour all at once and mix until well combined. So simple to make and a definite keeper. Here, several stylists explain how to use them to get these popular, volume-boosting looks. Ingredients 4 ounces cream cheese softened cup butter softened 1 . Because of the high sugar content of this cake, it will develop a delicious, crunchy crust on top, that may separate from the cake as it cools. Add the eggs, one at a time, and beat after each addition. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. You can also bake the batter in a 4-quart tube or Bundt pan. It is almost impossible to make a mistake because the instructions are written perfectly. Add in the rest of the sugar, mixing well. For best results, bake these cakes at least a day before serving. Preheat the oven to 350 degrees. Instructions. As we segue into the cooler autumn weather, which calls for warmer layers, many of us are simultaneously dressing up our homes in a similar fashionwhich you can luckily do with a few easy DIY projects. Grease pan well; sprinkle flour into the greased pan so that a light film of flour covers the entire inside of the pan. Pour batter into prepared tube pan. For the detailed recipe card, scroll to the bottom. Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 minutes to 1 hour and 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Our Most Popular Fall Recipes, Including Apple Desserts, Comforting Stews, and Much More. Generally one bumps up the wet ingredients and tones down the baking powder, etc. Lastly add in whipping cream, scrape down sides and mix until just combined and turn off mixer. Turn out the cakes; cool completely, with top sides up, on a wire rack. Add eggs, one at a time, mixing well after each. Preheat oven to 325 degrees F (165 degrees C). Next, add in the sugar and mix for 5 minutes, until it is light and airy. Gradually add flour, mixing on LOW speed until blended. This is the best pound cake, we loved it, buttery and rich. Add the eggs, one at a time, beating well in between each egg addition. I suggest maybe the sugar should be cut down to 2 cup only and add 1 tbsp or more of lemon juice to make it balance.But the cake has a unique texture,it's crumbly but it's buttery and also the skin of the cake is incredibly crisp and sweet. Pour the batter into the prepared pan and tap the pan on the counter a few times to get rid of any air bubbles. It looks pretty & the texture is good, it even flipped pretty well. Mix thoroughly. I added a bag of mini chocolate chips and it was wonderful! Do this for a good 2-3 minutes or until the two are well blended together and smooth. These are the recipes everyone wants to make when the weather turns cooler and the leaves start to fall. I have not made this yet but shouldn't this recipe have some leavening in it. Add the eggs one at a time and beat until each egg is throughly mixed before adding the next egg. Gradually add sugar beating after each addition until light and fluffy. Pin It; Print Rate Recipe Email. Transfer to prepare pan. Pour batter into prepared pan. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. * Percent Daily Values are based on a 2,000 calorie diet. Finally, remember that pound cake is best made the day before you use it meaning it's a great make-ahead dessert. With an electric mixer, beat butter and cream cheese until smooth. With mixer on low, add flour and salt in two additions, beating until just combined. Mix in the vanilla extract and lemon extract. I now live at 5,000 ft elevation and had to adjust accordingly. Prepare a bundt pan by greasing with butter and dusting with flour. Cream butter and cream cheese together in a mixing bowl until smooth. Gradually add sugar, beating until light and fluffy, about 5 minutes. Everyone loved it and it really does taste better the day after, more moist and buttery once it's cooled. Easy to make. Pour cake batter into prepared pan (s), and bake for 1 hour and 15 -20 minutes for bundt pan, 50-60 minutes for loaf pans, or until a . Turn the mixer off and add the eggs, sour cream, and 1 tablespoon vanilla extract. tube pan. Everyone loves it. Martha Stewart is part of the Meredith Home Group. Slowly add sugar; beat well. The outside of this pound cake does not have a crispy texture like the Whipping Cream Pound Cake. Add eggs, one at a time, beating well after each addition. This is the most heavenly cake I've ever baked. Combine the flour, baking powder and salt; beat into creamed mixture until blended. Add flour all at once and mix in. Add flour; beat until smooth, about 30 seconds. this link is to an external site that may or may not meet accessibility guidelines. (Please check the ingredients list below) Cream butter and cream cheese in a large bowl using a mixer on high speed. If so how long did you cook them? Next, mix in the buttermilk and vanilla extract. Garnish with confectioners' sugar, strawberries and whipped cream if desired. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Gradually add the sugar and mix until light and fluffy. Add eggs, one at a time, beating well after each addition. Preheat the oven to 325 degrees F (165 degrees C). I've never altered a thing but I have considered adding dried currants to one of the cakes before baking. I followed the instructions exactly to the tee, but the end result was two cakes that were mushy in the middle and hard on the outside- top, bottom and sides. FABULOUS!!! Check for doneness after 1 hour. How To Make Cream Cheese Pound Cake: Cream butter, cream cheese, and sugar in an electric mixer until light and fluffy, about 3 minutes. Amount is based on available nutrient data. 15 Fall Dcor Crafts That Will Make Your Home Feel Warm and Cozy. Generously coat a 10-inch tube pan with shortening; dust with flour. fluted tube pan. Or do you recommend nonstick metal? Add vanilla extract. In a medium bowl, whisk together the flour and salt. In the bowl of an electric mixer, cream together butter, cream cheese and sugar. It had the sweet, spongy texture of a store bought pound cake BUT WITH TONS MORE OF CRUNCH!!!!

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