Cream Cheese Pound Cak
Martha's daughter, Alexis, is a big fan of this rich, creamy version of the classic confection.
Cream Cheese Pound Cake
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Cream Cheese Pound Cak
Martha's daughter, Alexis, is a big fan of this rich, creamy version of the...
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Martha Bakes, February 2011
- Yield Makes 2 standard loaves
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Ingredients
- Nonstick cooking spray
- 3 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 1/2 cups (3 sticks) unsalted butter
- 1 package (8 ounces) Philadelphia brand cream cheese
- 3 cups sugar
- 6 large eggs
- 2 teaspoons pure vanilla extract
Directions
- Preheat oven to 325 degrees. Spray 2 standard loaf pans with cooking spray.
- In a medium bowl, whisk together flour and salt. Set aside.
- Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla. Gradually add flour mixture. Beat just until incorporated.
- Pour the batter into the prepared pans; using an offset spatula, slightly mound batter in center of each pan to encourage doming. Bake until the cake is golden brown and a cake tester inserted in the cakes comes out clean, but with a few moist crumbs still attached, about 45 to 50 minutes.
- Place the pans on a cooling rack and cool for 20 minutes, then remove the cakes from the pans and let cool completely. Serve at room temperature.
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This recipe came out delicious. Note: You do have to make an oven adjustment: Bake cake at 350 in a conventional oven. I believe the 325 is for convection ovens like the one Martha uses on "Martha Bakes". Also, the ingredients should be at room temp.
I absolutely LOVE this recipe! I make it every year for my dad's birthday and he loves it more than his mother's traditional pound cake. This is the best pound cake recipe, and I don't have any troubles with my cakes baking as some of the other reviewers do. Mine come out perfectly moist and delicious.
This recipe looked so good so I thought I would give it a try. I have now baked it 20 minutes past the time stated still gooey inside!
Mine were barely done after 1 and 1/2 hr of baking
The cakes have been in the oven over an hour now - absolutely raw in the middle with a hard top - what's going on? I see another reviewer had the same problem.
Note: the other cream cheese pound cake recipe on MLS website says bake at 350 for 60-70 minutes.
Disgusted. Cake has baked for 50 minutes, looks golden brown on top (just like photo), but cake tester crunches through top & comes out sopping raw... even around the edges of the cake. Avid baker. Followed this recipe to a T. Special trip (40 minute drive) to the u-pick strawberry patch this morning was a waste of time. Husband's birthday cake ruined.
heating more on one side than the other. And I also noticed that if you search for 'cream cheese pound cake' on this site, you get 2 of the same version...the one from Martha Bakes and one from a Baby Shower site (which looks A LOT different from the M.B. one!!!) I hope that your pound cake comes out how you'd like it too...and I hope that I could help some!! Happy baking!!!
Deb-I've had the same problem! It could be a few different reasons...1. you oven may be heated off-balance, 2. the weather/humidity can contribute, and 3. the type of pan that you are using. I found that the older metal loaf pan I was using was making my pound cakes and breads have a lopsided top...perfectly smooth on one side but then the other side looked to have a 'bread burp' and made an ugly bulge on the top! Ugh! I switched my pans out to the silicone ones and found that my oven was...
This cake is amazing! It's so moist and rich. This cake beats my grandmother's pound cake any day
BTW....that crispy crust is delicious to eat but it doesn't make a pretty presentation with it missing ;-)
The picture of this cakes looks like a problem I've been having with pound cakes lately. The cake rises and a top crust forms that collapses and separates from the cake as it cools. I used to never have this problem and now it is every time. The pound cake I bake the most is a 7 UP Pound Cake and it happens all the time now. Very frustrating. Any suggestions?