It's cake slice time again! We are baking a cold oven pound cake made with cream cheese... now if you follow my blog you should know that I have referred to my self as a "pound cake snob", and it might be snobby to say, but this pound cake was not moist enough for me. I thought it would be because of the cream cheese, but I was wrong. Now, don't let that discourage you from making it because it was quite good, my husband especially like it with the homemade blueberry sauce I made for it. I froze it and on Easter I'm going to serve it sliced alongside some homemade whip cream and strawberries.. a deconstructed strawberry shortcake if you will... ENJOY and HAPPY EASTER!
Makes one large Bundt cake
Cold Oven Cream Cheese Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Ingredients
3 cups cake flour
1½ tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2½ cups sugar
6 eggs, at room temperature
1 tbsp vanilla extract
1½ tbsp grated fresh ginger
1 tbsp grated lemon zest
Method
Adjust the oven rack to the lower – middle position. Grease a 12 cup Bundt pan and dust with flour. Combine the flour, baking powder and salt in a medium mixing bowl.
Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl when necessary.
With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger and lemon zest.
Turn the mixer to low speed and add the flour mixture, half a cup at a time, scraping down the bowl after each addition. Then mix of 30 seconds on medium speed.
Spread the batter into the Bundt tin and place the cake in a cold oven. Turn the oven to 325F and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.
Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack. Cool completely before slicing and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Cold Oven Cream Cheese Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
Ingredients
3 cups cake flour
1½ tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2½ cups sugar
6 eggs, at room temperature
1 tbsp vanilla extract
1½ tbsp grated fresh ginger
1 tbsp grated lemon zest
Method
Adjust the oven rack to the lower – middle position. Grease a 12 cup Bundt pan and dust with flour. Combine the flour, baking powder and salt in a medium mixing bowl.
Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl when necessary.
With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger and lemon zest.
Turn the mixer to low speed and add the flour mixture, half a cup at a time, scraping down the bowl after each addition. Then mix of 30 seconds on medium speed.
Spread the batter into the Bundt tin and place the cake in a cold oven. Turn the oven to 325F and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.
Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack. Cool completely before slicing and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
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| before baking |
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| after baking |
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| after slicing! |
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| with fresh blueberry sauce! YUM |
4 comments:
Your cake looks gorgeous and I love the idea of the blueberry sauce. Striking colour
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Yours looks so good with the blueberry sauce, that would have been a greaet complement to it.
Happy Easter to you too :)
Your cake looks and sounds delicious. This is my first visit to your blog so I took some time to browse through your earlier entries. I'm so glad I did that. You've created a wonderful spot for your readers and I really enjoyed my visit. I'll definitely be back. I hope you have a great weekend. Blessings...Mary
I thought this cake was fairly moist, I'm surprised to read that it wasn't moist enough for you. Now I'd really like to know your favorite recipe- it must be amazing!
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