P is for Pound Cake – Cream Cheese Pound Cake to be exact

When I was a child I pondered and wondered on the origins of this cake’s name. Did it cost just a pound to buy the ingredients? Did you have to literally pound the cake? Was it only found in a dog pound? I can honestly tell you that I do not understand the real genesis of this marvel but I know where it will end if you were to bake or purchase this baked yummie. It won’t end well for the pound cake but your taste buds and your entire being will be enveloped in rapturous joy.

 

 

 

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I found a great recipe that was dead easy to follow that I could not resist trying it.

I had all the ingredients so it seemed like it was meant to be; a fabulous family friend, who is an impeccable baker, had given me tonnes of gourmet cream cheese and my best friend had just given me a Kenwood mixer – what other reason could there possibly be not to plunge in head-first?

 

Here’s what you need

 

3 cups (390 grams) all purpose flour

1 teaspoon baking powder 1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (340 grams) unsalted butter at room temperature

1 cup (226 grams) cream cheese at room temperature

2 3/4 cups (550 grams) granulated white sugar

1 1/2 teaspoons pure vanilla bean paste (you could use 2 ½ teaspoons of vanilla essence)

6 large eggs at room temperature

 

The “How-to”

Preheat oven to 350 degrees F (180 degrees C) and place oven rack in center of oven. Butter and flour (or spray with a non stick spray and dust lightly with flour) a 10 inch (25 cm) bundt pan.

In a large bowl, sift together the flour, baking powder, baking soda, and salt and set aside.

In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as you go along. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and beat until completely incorporated. Add the eggs, one at a time, mixing well after each addition. Then carefully add the flour mixture, in three additions, and mix until just incorporated (Ensure that the flour is well mixed in but do not over mix). Pour the batter into the prepared pan and smooth the top. Bake for about 55 – 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

I split the batter into two bundt pans (smaller than the recipe called for) so my baking time was about 55 minutes.

Remove the cake from the oven and place on a wire rack to cool for about 20 – 30 minutes so it has time to set. Remove the cake from the pan to finish cooling.

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Hubby hauled one of these delightful cakes to work and it was happy addition to their day; not a crumb was spared.

Look out for my next post show casing a more colorful side to this recipe. You will be pleasantly surprised; I know I was 🙂

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2 thoughts on “P is for Pound Cake – Cream Cheese Pound Cake to be exact

  1. Hi Nkem you’re doing great things with FFF! Well done the pound cake looks amazing. What kind of camera do you use to take pictures of your food?

    • Hi Lola! Thank you so much. All pictures are taken with either an iPhone camera or samsung sIII camera but mostly the iPhone. 🙂

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