Monday, August 26, 2013

Cream Cheese Butter Pound Cake


1 8 oz. pkg. cream cheese, softened
3 sticks butter, softened
3 cups sugar
6 eggs
3 cups cake flour
1 Tbsp. vanilla extract

Preheat oven to 325 degrees.  Spray a Bundt pan with non-stick spray.  In a large bowl mix cream cheese and butter until creamy.  Gradually add sugar.  Add eggs one at a time, mixing after each.  Gradually add flour.  Stir in vanilla.  Pour batter into pan.  Bake 1 hr. and 20 minutes.

Comments:  This cake is RICH but the flavor is beyond belief.  It's great hot, cold and even toasted.  One piece of advice is to use a Bundt pan with smooth sides or use an angel food cake pan with the removable bottom.  If using this be sure to wrap the bottom with a piece of foil to catch possible drippings.  I used a Bundt pan that had a design and had trouble removing my cake form the pan.  I also used some of the batter to make a 1 lb. loaf size.  For it I found the cooking time to be about 1 hr. 10 minutes so you can divide these into loafs as well giving you 3-4 cakes.  This cake is simple and so good the only problem you'll have is making yourself stop eating it.
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