Cream Cheese Pound Cake
This rich, creamy cake recipe, from chef David Waltuck, tastes delicious unembellished, but you could also try it dusted with confectioners' sugar and a berry compote or poached peaches and whipped cream.
Martha Bakes, February 2011
Yield Makes 2 standard loaves
- 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
- 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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