“Oh, whoa. This definitely does not suck at all.”
While that might not be the kind of recipe review you’d see in a fancy foodie magazine, it’s the kind of feedback I love to get from friends after they take the first bite of something I baked. Judging by the comments I heard the night I served this Cream Cheese Pound Cake, and the texts I received the next morning informing me that the remaining the cake was polished off for breakfast, I’d say this was a solid hit.
This recipe doesn’t use standard leavening ingredients like baking soda or baking powder. Instead, air is incorporated into the whipped butter and cream cheese mixture and 6 eggs are added to the batter which work together to create a cake that is soft and dense with a wonderfully chewy outer crust; the perfect texture for supporting a pile of fresh berries and whipped cream. King Arthur Flour recently published a blog post on the correct technique for creaming butter and sugar, it’s a must-read if you have ever questioned if you’re doing that step correctly.
Any type of fresh fruit or berry would be delicious on this cake. The whipped cream is technically optional, but why would you ever skip whipped cream?
- 1 1/2 cups unsalted Organic Valley butter, room temperature
- 8 oz. Organic Valley cream cheese, room temperature
- 3 cups sugar
- 6 large Organic Valley eggs
- 1 1/2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 3 cups flour
- 1 tsp. salt
- 1 cup Organic Valley heavy whipping cream
- 3 tbsp. powdered sugar
- 1 tsp. vanilla extract
- Powdered sugar (optional) for dusting the cake
- Fresh fruit, sliced
- Preheat the oven to 325 degrees. Generously butter and flour a bundt pan, then set aside.
- Use a mixer to cream the butter and cream cheese until smooth. Add the sugar and mix on high speed until the mixture is light and airy, about 5 minutes. Reduce the mixer speed to medium and add the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the vanilla and almond extract. Add the flour and salt and stir until just incorporated.
- Pour the batter evenly into the bundt pan and smooth the top. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 75 minutes. Allow the cake to cool in the pan for 20 minutes, then invert the pan on a cooling rack and let the cake cool completely.
- Make the whipped cream prior to serving. Pour the heavy whipping cream and powdered sugar into a mixing bowl. Using the whisk attachment, mix on medium-high speed until firm peaks form. Whisk in the vanilla.
- Dust the cake with powdered sugar (optional) then slice and serve with fresh fruit and a dollop of whipped cream.
Servings: Approximately 10-12 servings
Slightly adapted from Smitten Kitchen.