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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.

Source: Martha Bakes, Episode MBLB1002
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  • bevlitwin8646894
    17 JAN, 2017
    Wondering why the tops on both my cakes cracked while baking. Any suggestions on how to prevent this from happening? Also I baked them at 350 degrees for 65 min in a conv gas oven. They were completely cooked using this time & temp. I used room temp butter, cream cheese and eggs.
    Reply
  • karenuh
    5 MAY, 2015
    I've made this cake 3 times now. I want so badly for it to bake properly. The temp & time in the recipe are grossly incorrect. Today (3rd time making the recipe) I baked it at 350 (non-convection) for 1 hour 25 minutes. I think it worked. HOW CAN A RECIPE BE POSTED TO THIS REPUTABLE SITE FOR SO MANY YEARS WITH SO MANY COMMENTS REGARDING THE TIME & TEMP, AND NO ONE MAKE A CORRECTION TO THE RECIPE??? DOES NO ONE MANAGE THIS SITE??? It's so frustrating. :(
    Reply
    • MSModerator601
      5 MAY, 2015
      Recipe time & temp. correct for conventional gas oven; tested several times. Make sure: ingredients at room temperature; full-fat cream cheese & unsalted butter (non- or low-fat and/or butter blend/margarine mostly water); large eggs (not extra-large); metal (not glass) loaf pans. Also, if you live above sea level, cook time & temp. needs to be increased, depending on elevation. Try placing the loaf pans on separate (not the same) oven racks & rotate mid-way through cook time.
  • ania003
    16 FEB, 2015
    Required raising the temperature to 330-ish and adding an additional 40 minutes. It's very sweet....The recipe might be little bit off.
    Reply
  • Katperson
    18 JAN, 2015
    I have made the cream cheese pound cake for 60 years. I have never had a cooking problem with it. I do beat it very long. My grandma gave me the receipe. She said be sure and beat each item very good . However not the flour.
    Reply
  • kimosaby1962
    4 DEC, 2014
    I should have read some of the comments first. I have been checking the cake every 10 minutes after the 50 minute mark, and I had to turn my over slowly up to 350. I have a feeling this is going to take double the amount of time. Sure hope it is worth all the trouble and ingredients.
    Reply
  • DCNYC
    30 SEP, 2014
    This cream cheese pound cake is so delicious! I make it all the time - the recipe makes two cakes and it freezes well if you don't need the second one right away. For birthdays or special occasions I make Martha's caramel sauce (from the apple spice cake recipe) and whipped cream......Everyone goes crazy for it. I'm making it this weekend for family birthday party and I can't wait to eat it.
    Reply
  • ladyp512
    21 JAN, 2014
    I tried it for the first time..delicious.. however.. the top did crack and I had to bake it a little longer..all in all..a delicious recipe
    Reply
  • Taunya66
    25 SEP, 2013
    First attempt fairly good. Top cracked and I tried to make sure it was done inside and cooked about 10 min too long. It tasted really rich, not too sweet. This will be my new go to quick dessert. My 6 year old thought it was a winner, especially with ice cream on top. Next time I will add some grated lemon peel or almond extract.
    Reply
  • truckerx1
    8 SEP, 2013
    I as well followed the recipe exactly as stated using 2 standard loaf-pans at 325. It did not cook. Required raising the temperature to 350 and adding an additional 45 minutes. The timing and temperatures don't jive.
    Reply
  • ArkansasBaker
    4 JUL, 2013
    I made this recipe last night and it turned out absolutely delightful. I didn't use loaf pans, however. I used a 9×13 baking pan and instead of cooking spray, I used a paper towel to rub canola oil along the pan. It came out wonderfully. I used the larger pan so I could cut the cake into small squares for snacks. It was moist and creamy. It baked for about 45 minutes at 350 on a conventional oven.
    Reply

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