Well, today ends my last summer hurrahs – I can’t hang on any longer and I must now move on to… FALL!!! Ahem, anyway…
But really, I can’t think of a better way to end than with this Cream Cheese Pound Cake from Paula Deen (gotta love her southern recipes!). This pound cake is unbelievably, ridiculously, and terribly good. So good that I think “Cream Cheese You Can Forget About The Pounds Cake” would be a far more appropriate name.
This cake is very light and extremely moist, especially if you bake it in a convection oven – more on that later.
My sister (once again) is responsible for this dessert. She originally got the recipe from Recipe Girl, but then after trying it the first time it was decided that there was a little too much almond extract in there for our liking, so she decided to tweak it a tiny bit and add vanilla and less almond extract. So my sister, I thank you; you made an almost perfect cake perfect! The addition of vanilla and subtraction of almond extract knock this cake out of the park. Top with some fresh whipped cream, maybe some berries, and woo boy, you’ve got yourself a CAKE!
Regarding baking in a convection oven, we have one but hardly use it. I had heard before that baking in a convection was better for some desserts, but never tried it. However, when in a frenzy to leave on a brief road trip (family reunion) Labor Day weekend, I was forced to use it. There was already a cake in the oven and then I would need it after the cake came out to bake some sandwiches for dinner. Time was ticking and this cake bakes for well over an hour so I was desperate. But, before I made any moves I wanted to look up baking in a convection oven just to be sure, and to my surprise found out that not only was it recommended, but that there is a blog dedicated to baking with a convection oven AND that the Bouchon Bakery (cookbook?) recommends it for a lot of their recipes. Wow, the things you learn. Anyway, the convection oven is what I used and now I can see why people would recommend it – I think it does make a difference. Now I am going to try using it more often! Sorry Mr. convection that I neglected to see you as important before…
So without further delay, ladies and gentlemen: one of the worlds greatest cakes – enjoy and cottura felice!
The lowdown: A light and extremely moist cake that is made rich with the addition of cream cheese, better with a subtle hint of almond, and then perfect topped with fresh whipped cream and berries.
~ I used this recipe for whipped cream, it was really good – I would highly recommend!
~ Also, just as a side note, the cake looks yellower in photos than it actually is – the end result is a light brown (on top) and white (inside) cake.
WARNING: You will need plenty of people around to ensure you don’t go crazy with this cake – it is extremely hard to stay out of! ;)
- 1 1/2 C. 3 sticks butter, room temperature
- 1 8 ounce package cream cheese, room temperature
- 3 cups granulated white sugar
- 6 large eggs
- 3 C. cake flour sifted twice after measuring
- pinch of salt
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
Preheat oven to 325° F. Grease and flour a 10-inch bundt pan (baking spray with flour works well).
In the large bowl of an electric mixer, cream together butter and cream cheese until well combined. Add in sugar and continue to beat for about 6 minutes, until fluffy. Add in eggs, one at a time, beating after each addition, until well combined. Gradually add the flour, beating and scraping down the sides until it is completely incorporated. Mix in salt and extracts.
Pour batter into prepared pan, then hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets. Bake for 1 1/2 hours (about 10 minutes longer if you are using a convection oven). The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.
Remove from oven and let cool in the pan for about 15 minutes. Invert cake onto a wire rack and let cool completely before serving.