Wednesday, April 20, 2011

Cold Oven Cream Cheese Pound Cake

I recently joined a group of cake bakers called 'The Cake Slice'. This is a group of passionate bakers who bake one cake a month from a book. They change the book every year. As a person who loves to bake, I was excited to bake this month's cake. A Cold Oven Cream Cheese Pound Cake from the book 'Cake Keeper Cakes by Lauren Chattman'. I halved the recipe and baked in a loaf pan. Some of the members who had already tried this cake had mentioned that this makes a huge cake. To avoid the mess in the oven, I baked it in a bundt style loaf pan which is a 9 cup capacity instead of using a 9 X 5 loaf pan. Cake came out great, but didn't get the height due to this. Make sure you grease very well with shortening and flour. I used vegetable oil spray and it wasn't easy to get the cake out.
Cream Cheese Pound Cake

One Year Back - A simple but pretty cake, Maple Granola, Pav Buns
Ingredients:
Cake flour - 1 1/2 cups
Baking Powder - 3/4 tsp
Salt - 1/2 tsp
Sugar - 1 1/4 cups
Cream cheese - 4 oz (1/2 a block from 8 Oz room temperature)
Butter - 1 stick or 1/2 cup softened
Vanilla - 1 TBSP
Eggs - 3 large at room temperature

Glaze: (It was not in the book, I added it)
Confectioner's sugar - 1 cup
Vanilla - 1/2 tsp
Milk - 2 - 3 TBSP to get the desired consistency

Method:
Grease and flour a large loaf pan. 10 X 5 works very well. If using 9 X 5 pan, make sure you bake 1/4 of the batter in another mini loaf pan. Or double the recipe and use a 12 - 14 cup bundt pan. In a bowl, whisk together flour, salt, baking powder. Set aside. Cream butter, cream cheese and sugar till fluffy about 3 minutes scraping the bottom couple of times. Add eggs one at a time and continue beating. Add vanilla and beat. Running the mixer on low speed, add half of the dry ingredients. When it has incorporated, add the remaining and mix it all well. Pour into the prepared pan. Place it in the middle rack of the oven and turn it on to 325 F. Bake for 60 - 65 minutes or until golden and a toothpick inserted in the center comes out clean. Cool on the rack in the pan for 15 minutes and then turn it on to the wire rack to cool completely. If doubling the recipe and baking in a bundt pan, bake for 80 minutes before checking. This stays fresh up to 3 days at room temperature in a covered container. If storing for longer, wrap the cake very well and freeze. Pour the glaze when the cake is completely cool.
Cream Cheese Pound Cake
This cake is an awesome cake. That is what everyone told me. I was very happy with crumb texture. Even though a traditional pound cake doesn't have any baking powder and this one does, it still had a fine crumb texture and was light.
You can check out the other members' posts at the Cake Slice Blogroll.

Enjoy.

23 comments:

  1. I loved the taste of the cream cheese bundt I had tried am sure this one tastes great too. Will try this out sometime..

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  2. love the texture... looks great...

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  3. Thank you for telling me ! I uploaded them again I hope they are ok now !

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  4. Love your new look, did I already say it, wasn't sure.

    What a great pound cake preparation :)

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  5. Delicious cake with lovely texture..looks irresistible

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  6. Aw your presentation of this cake is so pretty.

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  7. Welcome to the group Champa and I love how gorgeous the cake is.

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  8. Yours looks FABULOUS! Beautiful pictures =) Thank you for commenting on mine. So glad you joined our lovely group!

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  9. Looks lovely. You know I might need a bundt style loaf tin now...

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  10. Beautiful and I love your tablecloth:) welcome to the group!

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  11. Cake looks gorgeous..looking fwd to the other bakes..

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  12. Ooooh, yours looks really pretty. I love how you garnished it :)

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  13. Your cake looks fanatsyic. Love the shape of it and the glaze!

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  14. luv the way u have served the cake,.

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  15. Can I have some please? Awesome.

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  16. Pretty! I think I have that same pan but haven't used it yet. In fact, i almost used it for this exact recipe :-)

    I'm so glad you're now baking with is. WELCOME TO THE GROUP!

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  17. can the eggs be replaced with Ener G egg replacer
    the cake looks so yummy but i cannot have eggs

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  18. tara,
    You can try ener-G replacer. One replacer that works well for pound cakes is silken tofu. Blend it in a blender and measure 1/4 cup for each egg. Let me know how your experiment goes.

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If you have a question and you leave it as a comment, I'll surely answer the question to the best of my knowledge. Thanks for visiting.