Cream Cheese Pound Cake
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Cream cheese pound cake is a luscious dessert that combines the richness of cream cheese with the traditional dense texture of pound cake. Perfect for any occasion, this cake is incredibly moist and flavorful, making it an ideal treat for tea time or dessert. Simple yet elegant, it pairs beautifully with fresh fruits or a drizzle of chocolate sauce, promising to be a crowd-pleaser at your next gathering.
Ingredients
– 1 cup unsalted butter, softened
– 8 oz cream cheese, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
Servings and Cooking Time
This recipe yields about 10 servings. Preparation time is approximately 20 minutes, with a cooking time of 1 hour.
Nutritional Value
Each serving (1 slice) contains approximately 350 calories, 18g fat, 44g carbohydrates, 5g protein, and 1g fiber. This is based on a standard slice size.
Step-by-Step Cooking Process
1. Preheat your oven to 325°F (160°C) and grease a bundt pan.
2. In a large bowl, cream together the softened butter and cream cheese until smooth.
3. Gradually add sugar, beating until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in vanilla extract.
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Gradually add the dry ingredients to the creamed mixture, alternating with milk.
8. Pour the batter into the prepared bundt pan.
9. Bake for 60-70 minutes, or until a toothpick comes out clean.
10. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack.
Alternative Ingredients
You can substitute the cream cheese with mascarpone for a different flavor profile. Additionally, using Greek yogurt can lower the fat content while still keeping the cake moist. For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
Serving and Pairings
Cream cheese pound cake pairs wonderfully with fresh berries, whipped cream, or a scoop of vanilla ice cream. It can also be drizzled with chocolate or caramel sauce for added sweetness.
Storage and Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, slice and warm in the microwave for a few seconds. This cake can be frozen for up to 3 months; wrap slices tightly in plastic wrap before freezing.
Cooking Mistakes
– Ensure all ingredients are at room temperature for better mixing.
– Do not overmix the batter; this can lead to a dense cake.
– Use a proper bundt pan size to avoid overflow.
– Allow the cake to cool before removing it from the pan.
– Check for doneness with a toothpick to avoid underbaking.
Helpful Tips
– For extra flavor, add lemon zest to the batter.
– Let the cake sit overnight for enhanced flavors.
– Use high-quality vanilla extract for the best taste.
– Experiment with different extracts like almond or coconut.
FAQs
Can I use low-fat cream cheese?
Yes, using low-fat cream cheese can reduce calories but may slightly affect the texture. The cake may be less rich but still delicious.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.
Can I add chocolate chips to the batter?
Absolutely! Fold in semi-sweet or dark chocolate chips for added indulgence.
What can I use if I don’t have a bundt pan?
A standard loaf pan works well too; just adjust the baking time accordingly.
How should I serve this cake?
Serve with fresh fruits, whipped cream, or a glaze for an elegant touch.
Conclusion
Cream cheese pound cake is a delightful dessert that blends tradition with a creamy twist. Its moist texture and rich flavor make it a favorite for gatherings, while its simple preparation ensures that anyone can enjoy baking it. Whether served plain or adorned with toppings, this cake is sure to impress!
Cream Cheese Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
Instructions
- Preheat your oven to 325°F (160°C) and grease a bundt pan.
- In a large bowl, cream together the softened butter and cream cheese until smooth.
- Gradually add sugar, beating until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack.
