Friday, September 3, 2010

Cream Cheese Pound Cake

A dense textured, lightly sweet pound cake can be used in so many ways.  It’s good to have a basic recipe that works as well as this one.  This cake is placed in a cold oven and baked slowly at gradually increasing temperatures.  You’ll wonder if it’s worth it, and it is.  This made a large bundt or angel-food cake size, which I then quartered and froze to use later - one at a time.

Although this recipe does take time and attention to adjust the baking temperatures throughout, you won’t think it too much of a sacrifice when finished.  The golden colored crust, and soft - yet dense cake make this a classic.

You may think that the lack of leavening (of any kind) in this recipe would cause the cake not to rise.  You will be pleasantly surprised to see that it does rise slowly - creating the dense, fine texture of a Sara Lee pound cake (but without all the artificial ingredients).

The flavor actually improves after wrapping a day or two later.  I didn’t bake mine in a bundt pan, but used an angel cake pan instead.  Some of the reviews on epicurious mentioned that you should be careful to use at least a 12 cup pan - so I erred on the side of caution with a larger pan.

I wrapped each quarter of the cake with plastic wrap, then in a freezer bag to protect it from freezer burn.  It was so convenient to pull out and quickly thaw for a spur-of-the-moment dessert.  

Tomorrow I'll post one more way I use this delicious cake...

For the recipe, go to:

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