Saturday, November 21, 2009

Cream Cheese Pound Cake

Gone are the days of late nights. I feel 'ten' years younger now. Life is fantastic, especially so when I am given more opportunities to bake. Life is even better when you bake while enjoying a glass of wine. In fact, I have never done that before. Does one cook or bake better when you drink? Oh well, I am yearning to give it a try. I promise I won't get drunk on the kitchen table. I promise. As I am feeling alittle under the weather, I shan't drink and bake this time round. =)

Missed baking last weekend and I am starting to experience 'withdrawal symptoms' already. I wanted a simple recipe with just making use of a few ingredients. Choice bake for the weekend: Cream Cheese pound cake. I love pound cakes especially the ones from 'Sara Lee', the most trusted brand. I had them since I was a young girl. I love the chocolate pound and the butter pound ones. They taste so rich and dense. Once you start, you can't seem to stop. If I were to make a choice between brownies and chocolate pound cake, I would choose the latter.

The heating circulation in my oven is not even. I must remember to rotate the pan should I try baking this again, if not, I get a 'yin yang' cream cheese pound cake.

Recipe adapted from: All recipes ( I tweaked the recipe slightly)
250g cream cheese, room temperature
1 1/2 cup butter ( I use 250g of  Golden Churn butter and 1/2 cup buttermilk)
3 cup white sugar ( I use 2 cups)
6 eggs, room temperature
3 cups all-purpose flour
1 teaspoon vanilla extract


1. Pre-heat the oven to 160degree celsius. Grease and flour the 10inch tube pan.
2. In a large bowl, cream the butter and cream cheese until smooth. Add buttermilk and mix until just incorporated. Add sugar gradually and beat till fluffy.
3. Add two eggs at a time, beating well after each addition. Add the flour all at once and mix in. Add vanilla extract.
4.  Pour into the 10inch tube and bake at 160deg celsius for 1hr 20mins. I lowered the temperature to 150 deg celsius for the remaining 35mins. Check for doneness at 1 hr. Insert a toothpick in the centre and it should come out clean.

This pound cake is heavy and dense. Although it has a yin yang look, they are thoroughly baked. The sweetness is just right for my taste buds. I hope I don't get any nightmare by savouring this piece of cake at 2ish in the morning on a Sunday.



Sook said...

Ooh my husband loves this kind of cake - so soft and nice. Yum!

Corine said...

Hey Sook,

I like the velvety texture too... I like the taste of it, not too cheesy and buttery. =)

MaryMoh said...

mmmm....I love the look of your moist and the texture is so fine. Would love a big piece.

Corine said...

Hi Mary,

Thank you! I find that the pound cake tastes much better the next day, especially after I took them out from the fridge to soften at room temperature. :)

Karine said...

I love to bake your cream cheese and your pound cake looks delicious! Thanks for sharing :)

Corine said...

Hi Karine,

Thank you. =) Do bake the cake and let me know how it turns out for u. I would definitely bake this again. :)

shumin said...

looks yummy :p do tell me when u bake it again so that i can pop by.....

Corine said...

Yoz Shumin, u r always welcome to grab some cakes from my place. Anytime. ;)