This post is a relatively exciting one for me. In my part of the world, some baking ingredients, tools and bakeware that many of you find in every possible store around you, is practically impossible to find. So whenever I go shopping, I keep my eyes peeled for something I’ve not seen before. Imagine my joy a few days ago when I was on one such grocery shopping trip and I spotted a bundt pan, a silicon one. I wasn’t going to be fussy about how it was not the likes of a typical Nordicware pan, so I quickly grabbed one. Yay! my very first bundt pan. I had recently seen a post on a cream cheese pound cake and I knew that was what I was going to bake in this one. Now shocking as it may sound to many of you, I must admit I’ve never baked a pound cake before. I can’t figure out why. So yes, for me it was another first, my very first pound cake. I also baked some burger buns that day. Yeasted bread, another first for me – I will post about that later. Getting back to the cake, I was a little concerned at first, when I found there was no baking powder listed in the ingredients for this cake. I crossed my fingers and followed the recipe closely. I ended up with one of the most delicious cakes I’ve ever tasted. It was moist and light and tasted heavenly. This recipe is definitely a keeper.
Cream Cheese Pound Cake
4 ounces cream cheese at room temperature
3/4 cup butter at room temperature
1 1/2 cups sugar
1 1/2 cups all purpose flour
1 1/2 tsp Vanilla
Preheat the oven to 165ºC.
Cream the butter and cream cheese till it is silky.
Add the sugar and beat well till fluffy.
Add the eggs, one at a time, beating well between each addition.
Add the vanilla and beat well. At this point you may want to scrape down the sides of the bowl and mix well.
Add the flour and gently fold it in until it is just incorporated. Do not beat the flour.
Bake at 165ºC for an hour. (The original recipe said 1 hour and 20 minutes but mine was done in a hour.)
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