This recipe came from my good friend Stacy Chen, who is an amazing baker and cook. She made me this cake a couple of times and I just made it myself and oh my goodness..... just kill me know. WARNING... not conducive for new year diets! It is rich, soft, creamy, with a delectable chewy crust... oh my! Oh so good and oh so dangerous.
CREAM CHEESE POUND CAKE
1 ½ c butter, softened
8 oz cream cheese, softened
3 c sugar
2 t vanilla
3 c flour
1 t salt
Combine butter and cream cheese, beat until smooth. Add sugar and beat on high speed until light and airy (about 5 minutes). Add the eggs, one at a time beating well after each addition. Add the vanilla, then the flour and salt together. Beat until combined (don’t over beat). Pour batter into a well buttered and sugared tube or bundt pan. Bake at 325 degrees for 1 hr. 15 minutes or until a toothpick comes out clean.
o Do not take this cake out early. If the cake comes out of the oven before a toothpick comes out completely clean it is not done. This cake gains its’ flavor as it bakes, especially during those last ten minutes-so NO under-baking.
Here is a great tip for the cake. I buttered and sugared my pan and I LOVED it!
• Sugar your pans instead of flouring them. There are two ways to do this depending on the results you are looking for. If you use shortening and sugar you will get a soft, pale crust (almost crustless). If you use butter and sugar you will get a crispy, darker crust. Butter will not dissolve the sugar, so you have little crystals on the crust.