Sunday, February 6, 2011

Ode to Summer...And Cream Cheese Pound Cake

Watermelon, sweat, sunshine, flip flops, park days, ice cream, swimsuits in the backyard, gardens, green leaves, grass, lemonade, and shorts. These are a few of my favorite things...NOT snow, slush, boots, scraping ice off your windows, runny noses, coughs, stir-crazy boys, and stinky dogs allowed inside during negative 20 degree days. MAKE IT STOP!!! I really miss stepping outside and feeling warm. Last Sunday I decided to make a summer treat. We closed our eyes and imagined eating this cake with summer berries on the picnic table outside. Oh!! Or maybe lounging in the hammock. Sigh! Alas, we probably have many more snow storms to come. Til then, make this cake and pretend.

This cake was the best pound cake I have ever had. It was easy, light, buttery, and addicting. It was so moist yet dense. It kind of reminded me of the eggnog bundt cake from a while back. DELISH!!

Cream Cheese Pound Cake
Source: Smitten Kitchen

Put the following ingredients in your cart...
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 (8 oz.) package Philadelphia cream cheese, at room temperature
3 cups sugar
6 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. salt

Put your apron of and ...

Preheat the oven to 325 degrees F. Butter and flour a bundt pan or tube pan (line the bottom with parchment if using a tube pan). Combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, at least 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla and almond extracts. Add in the flour and salt and mix until just incorporated.

Pour the batter evenly into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, about 75 minutes. Place the pan on a wire rack and allow to cool for about 20 minutes. Remove the cake from the pan and allow to cool completely. Serve at room temperature with berries and whipped cream.

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