Cream Cheese Pound Cake Recipe
Easy Moist Cream Cheese Pound Cake. Perfect Last Minute Dessert for Holidays. Ingredients Below. Hi Guys, today I'll show you How to Make Cream Cheese pound cake - moist, rich and buttery.
Ingredients
3 sticks unsalted butter
2 ¼ c sugar 16 oz 460g
8 oz/226g cream cheese
6 large eggs
1 tbsp vanilla extract
3 cups all purpose flour or cake flour
¾ tsp table salt (or 1 tsp coarse salt)
½ tsp baking powder
¼ tsp baking soda
**** You can use Salted Butter but omit salt in the recipe
Grease and flour 12 cup size bundt pan
Bake 325 F 162 C 70 mins - 90 mins
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Decadent Cream Cheese Pound Cake For Two
LeGourmetTV Is Now Glen & Friends Cooking!
This homemade cream cheese butter pound cake for two recipe, is rich and delicious. Everything that a larger cake should be, but the perfect size when you are baking for two.
How to make a Cream Cheese Pound Cake For Two Recipe.
Ingredients:
½ cup (125 mL) cake and pastry flour ****
Pinch of salt
1 egg
1 Tbsp (15 mL) milk
½ tsp (2 mL) pure vanilla extract
¼ cup (60 mL / 56g) butter, softened
1½ ounces (42g) cream cheese, softened
½ cup (125 mL) sugar
Method:
Preheat oven to 325ºF (160ºC)
Grease and flour a 6 inch square cake pan.
In a bowl mix together flour and salt.
In another bowl whisk together milk, vanilla and egg.
In a third bowl cream together sugar, cream cheese, and butter.
Mix in the milk mixture, and then the flour a little at a time.
Pour into the cake pan and smooth the top.
Bake for about 45 minutes.
Allow to cool for 10-15 minutes before removing from the pan.
****Cake and Pastry flour seems to be uniquely Canadian? Or maybe just not available in the U.S.A.? In any event it's pretty much the same as Cake flour or Pastry flour on their own. If you can't find those... Just use plain flour or All Purpose, the cake will work out fine.
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Ina Garten's Vanilla Cream Cheese Pound Cake | Barefoot Contessa | Food Network
Ina bakes a moist and delicious Vanilla Cream Cheese Pound Cake!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Vanilla Cream Cheese Pound Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 30 min
Yield: 2 loaves
Ingredients
Baking spray with flour, such as Baker's Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt
Directions
Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
Cook’s Note
Serving suggestions: Allow a pint of vanilla ice cream to melt and pour 2 tablespoons on the bottom of each dessert plate, tilting the plates so the center is covered. Place a slice of pound cake on top of the melted ice cream and sprinkle the slice with a line of fresh raspberries. Or? Place a slice of pound cake on a dessert plate, drizzle with Honey Vanilla Crème Fraîche (see below) and garnish with a sprig of mint.
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Ina Garten's Vanilla Cream Cheese Pound Cake | Barefoot Contessa | Food Network
Supreme Strawberry Cream Cheese Pound Cake
Supreme Strawberry Cream Cheese Pound Cake recipe
3 sticks salted butter
3 c sugar
1pkg 8oz cream cheese
6 eggs
2 tsp vanilla extract
1 tbsp strawberry extract
3 c cake flour (sifted)
2 tsp baking powder
1/4 canola oil
1/2 c buttermilk
1/2 c heavy whipping cream
1 c pur`ee strawberries
1/2 c Mott's apple sauce
Oven on 350 degrees for an hr and 15 min or until cake comes out toothpick clean
How to Make the BEST Butter Cake
One bite of this rich, soft, and fluffy Butter Cake, and your mouth will start watering. It’s delightfully sweet and will melt in your mouth as you soak the cake with a tasty buttery glaze. With a beautiful golden crust, this cake is impressive on its own and only requires a few simple ingredients to make.
RECIPE:
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Cream Cheese Pound Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cream Cheese Pound Cake. Pound Cakes have been around for a long time. And I think the reason why they never go out of style, is that they're just a great tasting cake. This Cream Cheese Pound Cake is no exception. It has a lovely golden brown crust that is sweet and so wonderfully crisp on the day it's made. While the crust does soften with storage, it still maintains its excellent flavor.
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