Monday, September 5, 2011

Cream Cheese Pound Cake

8 oz Cream cheese, softened
1tsp Salt
3 sticks Butter, softened
2 tsp Vanilla or lemon extract
3 cup Sugar
1 cup Fresh blueberries or peaches (OPTIONAL)
6 Eggs
3 cup All purpose flour
1/4 cup milk if NOT using fruit

Do not preheat oven. Lightly butter a 10-inch tube pan, and line the bottom with parchment paper OR coat pan with no stick spray then place flour on the sides, bottom and center ring, set aside.

Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle
attachment, and beat on medium speed until smooth.

Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes.

Add the eggs,1 at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the milk and vanilla, then the flour and salt all at once. Beat just until blended. OPTIONAL Fold in fruit. (*see note)

Pour the batter into the prepared pan, and tap lightly to even out the top. Place in cold oven.

Bake at 325 degrees F until cake is golden brown and a cake tester inserted in the cake comes out clean, 1 1/4 to 1 3/4 hours.

Place the pan on a cooling rack, and cool for 20 minutes. Remove cake from pan, and let cool completely.

Serve at room temperature.


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