Hi everyone! I hope you’re all having a tasty week so far.
I have a great recipe to share with you guys – disclaimer: it probably shouldn’t be on this healthy-eating website. 😉 Brace yourselves, guys, it contains 1.5 cups of butter, a package of cream cheese, and three cups of sugar. Yup, it’s definitely a once-in-a-while treat. 🙂
But with a crumbly and melt-in-your-mouth texture, great cheesecake flavour infused with a hint of vanilla, and delicious crust, this dessert is so worth it. Try the recipe out and let me know how it goes – I’ll show you some step by step instructions and give you the recipe below.
You’ll need flour, a package of cream cheese, vanilla extract, sugar (we used light brown sugar), eggs, butter, and salt. The recipe is written below, with all the measurements. 🙂 Try to get the cream cheese, butter, and eggs at room temperature BEFORE you begin. Not melted, not solid, not fresh form the fridge. Just softened to room temperature, meaning the butter/cream cheese have a bit of an indent when you push down on it with a finger. Eggs can be brought to room temperature quickly if needed – simply place them in a bowl of warm water (not too hot, or you’ll make hard-boiled eggs 🙂 ). Be patient – you don’t want anything to curdle!
Another important thing to note – please weigh your solid ingredients! Eggs, salt, and vanilla do not need to be weighed (just use a teaspoon measuring set). However, ccooping and packing your flour into a measuring cup will
often always inevitably end up in too much flour, which leads to a heavy and dense loaf. Instead, we use a digital scale to ensure that we have just the right amount of flour. As for the sugar, light brown sugar can be packed very, VERY tightly. You don’t want to overpack OR underpack, changing the amount of sweetness. A scale is really helpful when it comes to making very accurate measurements in baking – kind of like chemistry!
Throw the cream cheese and butter into a big bowl, and cream them by hand or using a stand mixer. Our KitchenAid saves the day here again!
Beat the butter and cream cheese until they are light and fluffy and totally combined. This is why you’ll need them both to be softened – not melted nor solid.
While this is mixing, you can grease and flour your Bundt pan. This 10-inch Bundt pan worked perfectly. Shhh, don’t tell – this one was for a couple dollars at Value Village! The foil butter wrapper works perfectly for this. Smear the pan generously around all the edges and the centre.
Add a bit of all-purpose flour and tap it around to distribute evenly. The more butter you use, the better the flour will stick, the more easily your cake will slide out. We learned that the hard way! Make sure the entire pan, even the inside “walls”, are coated evenly with a layer of butter and a dusting of flour.
The next step is to add some light brown sugar. Keep beating it!
Next up – eggs. Add them one at a time, and make sure the mixture is fully combined before adding the next. You might need to scrape down the sides a couple times.
Two teaspoons of vanilla extract go into the mixture for some amazing flavour. Once that is all whisked together, we changed our stirring attachment to the big paddle, because it’s time to add flour!
Flour and salt get dumped in. You can do this in two or three additions. The whisk wouldn’t work here because the mixture becomes too thick with the addition of flour.
Stop when it is just combined, then use a spatula to scrape the sides in. Again, be careful not to overmix – this would cause the gluten to develop stretchiness – and you don’t want a dry, dense, and tough pound cake.
When that’s done, carefully pour the batter into your prepared Bundt cake pan. Be careful! I am always scared to do this step because, okay, the stand mixer container is heavy and I don’t want to waste any precious batter. 😛
We succeeded this time! A spatula works perfectly for scraping the last bits of batter into the pan.
It fits perfectly! Pop this little guy into the oven for about an hour and a half. You’ll want to check on it to make sure that the top isn’t becoming too brown. This depends on your oven. Improvise! 🙂
Before and after!
Let this guy cool for about 15 minutes before flipping it out of the pan.
I love the cracks! Looks so much more rustic. Make sure you keep your eyes on the cake during the last 5-10 minutes of baking to make sure the top doesn’t burn. If it does, for some reason, look a bit too dark, cover it with some aluminum foil to prevent it from browning further. After the oven beeped, we simply inverted it onto parchment paper. You can see that some parts did stick to the pan, but with adequate butter and flour, it’s not a problem at all!
We let it cool for a little while longer before slicing it up. It’s truly a divine pound cake. You’ll love it! Let me know if you give this recipe a try.
Classic Cream Cheese Pound Cake
Makes one 10-inch Bundt pan
- 1 1/2 cups butter, softened to room temperature(340g)
- 1 (8-ounce) package cream cheese, softened to room temperature
- 3 cups sugar (603g)
- 6 large eggs *ROOM TEMPERATURE
- 3 cups all-purpose flour (384g)
- 1/8 teaspoon salt
- 2 tsp vanilla extract
- Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
- Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch Bundt pan.
- Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
- Cut into 16 pieces. Serve with whipped cream and fruit, or just plain!
This recipe is so simple, yet so delicious. We gave most of it away, which is good, because I would’ve eaten half the pan!
There are really no words to describe how tasty this pound cake is. It is so rich and has such a lovely flavour. You will honestly love this recipe SO much!
- 14 mins: Green Rosette Bake Shop // Skookumchuck (#2 Bakery) ✶✶✶
- 17 mins: Laverne’s Grill (ice cream)
- 30 mins: Ty’s Fine Foods and Bistro (#10 in SC)
- 29 mins: Old Boot Eatery
- near THE BAKERY (must-go b/c #3 bakery) ✶✶✶
- (*Rock Grill, Sushi Bar 5517 (very good reviews), Golden City Restaurant, Pearl’s Bakery, Basted Baker)
- Sita’s Spag and Suds
- 13 minutes: Chasters Restaurant (#3 in SC) ✶✶✶
- 6 minutes: Absolutely Thai
- 6 minutes: Nagomi Sushi Bar
- 7 minutes: Leo’s Tapas and Grill Greek Cuisine (okay reviews)
- 6 minutes: Sweetwater Bistro ***DESSERT (must-go, great reviews)
- 19 minutes: Gumboot Garden Cafe
- 41 mins: Laughing Oyster (#2 IN SC) ✶✶✶
- 13 mins: Edie Rae’s Cafe (#9 in SC, have breakfast)
- 38 mins: Nancy’s Bakery (#1 Bakery – famous cinnamon buns) ✶✶✶
- Marine Avenue
- Little Hut Curry (#1 in SC) ✶✶✶
- Tree Frog Bistro – food just OK
- Costa del Sol Latin Cuisine (#5 in SC)
- Alchemist Restaurant (great reviews – amazing menu)
- Coastal Cookery Restaurant (#6 in SC – amazing family menu)
- (*Ayu Sushi to Go, Strikers, Rene’s Pasta, Jail House Cafe, Khmer Angkor Restaurant, Carter’s Cafe, Thaiday Zone, Rocky Mountain Pizza and Bakery)
- Joyce Street
- River City Coffee ***DESSERT
- (*Sky Dragon, McDonalds, Vietnam Cuisine – not good reviews, Haylstonz Pizza and Bakery, A and W, Garden Court)
- Breakfast: Edie Rae’s Cafe
- Snack: Cinnamon buns at Nancy’s Bakery
- Lunch and dinner: Hotel // Little Hut Curry // Alchemist Restaurant // Coastal Cookery Restaurant
- Dessert: River City Coffee
I guess that’s it for now! We just finished dinner and I ate WAY too many roasted vegetables. They are SO addictive! Then, after overeating at dinner, I had two helpings of zucchini bread for dessert. 😦 Bad idea, especially because I was planning an early bedtime for tonight. Oops!
Have a great night everyone – we’re off to the Sunshine Coast tomorrow!