Almond Cream Cheese Pound Cake Recipes

CREAM CHEESE POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
• Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

ALMOND CREAM CHEESE POUND CAKE RECIPE

Steps:

• Lightly mist a 10-inch tube pan with vegetable oil spray then dust with flour.
• Shake out excess flour and set pan aside.
• Place cake mix, cream cheese, eggs, water, sugar, oil, vanilla and almond extract in large mixing bowl.
• Blend with an electric mixer on low speed for 1 minute.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
• The batter should look well blended.
• Pour batter into the prepared pan, smoothing it out with the rubber spatula.
• Place pan in the oven.
• Bake cake on center rack of preheated 350 degree oven until it is golden brown and springs back when lightly pressed with your finger, 35-40 minutes.
• Remove pan from oven and place it on a wire rack to cool for 20 minutes.
• Run a long, sharp knife around the edge of the cake, invert it onto a rack and then invert it onto a serving platter so that it is right side up.
• Slice the cake while it is still a little warm.
• Freeze this cake, wrapped in aluminum foil, for up to 6 months. Thaw cake overnight on the counter before serving.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

ALMOND CREAM CHEESE POUND CAKE

Steps:

• 1. Place all ingredients in large mixing bowl. Mix with electric mixer on low for 1 minute, then mix at medium for 2 minutes.
• 2. Bake in a greased and floured 10 inch tube pan at 350 degrees for 45 minutes.
• 3. Serve alone or with berries and whipped cream.

CHERRY-ALMOND CREAM CHEESE POUND CAKE

Steps:

• Add cherries and kirsch to a small bowl; let stand for 20 minutes.
• Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
• Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
• In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
• Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
• Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• Beat in the vanilla and almond extract.
• Add the flour mixture at low speed, mixing just until blended.
• Add in cherries, along with any remaining liquid, and mix until blended.
• Scrape batter into prepared pan.
• Bake the cake for 55-65 minutes, until a pick comes out clean.
• Cool the cake in the pan on a wire rack for 15 minutes.
• Dust the cake lightly with powdered sugar right before serving.

MOIST CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.

ALMOND CREAM CHEESE POUND CAKE

Steps:

• Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
• Place all ingredients in large mixing bowl.
• Mix with electric mixer on low for one minute until all combined.
• Mix at medium for two minutes.
• Batter should look uniform and thick.
• Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
• Serve alone or with berries and sweetened whipped cream.
• The cake is rich on its own.

CRANBERRY ALMOND CREAM CHEESE POUND CAKE

Steps:

• Pour the spiced rum in a microwave-safe container and heat in the microwave for about 1 minute or until hot. You could also heat the alcohol on the stove. Place the dried cranberries into the rum and ensure they are all submerged. Set the mixture to the side for about 20 minutes to cool and to allow the dried fruit to absorb most of the rum. This will make for plump and moist cranberries.
• Preheat the oven to 325°F/160°C with the rack in the middle.
• Prepare the Bundt pan by using baking spray or grease the pan with butter or vegetable shortening and dust with a light layer of flour.
• Sift together the cake flour, baking powder, baking soda, and salt into a medium bowl. Whisk to evenly combine the ingredients and set off to the side.
• In the bowl of the stand mixer, use the paddle attachment to combine the cream cheese and butter on medium speed. Gradually pour the granulated sugar into the mixing bowl. Increase the speed to medium-high and beat for approximately 2 minutes or until the mixture is light and fluffy. This process is called creaming.
• Add the eggs one at a time and beat well after each addition. Scrape down the sides of the bowl and then add the vanilla and almond extracts. Mix to combine.
• Add the flour mixture at low speed in 3 additions and mix just until incorporated.
• Fold in the cranberries and remaining liquid using the silicone spatula. Scoop the batter into the prepared Bundt pan.
• Bake the cake for 55-65 minutes or until a toothpick inserted into the cake comes out clean. Don't be tempted to increase the temperature to make the pound cake cook more quickly. Since this cake is dense, it needs to bake at a lower temperature for a longer time. If you increase the oven temperature, the outside will brown before the inside has completely cooked.
• Remove the cake from the oven and cool on a wire rack for 15 minutes.
• Invert the cake onto the wire rack, remove the cake pan, and allow to cool completely.
• Use a small sifter to dust the top of the cake with powdered sugar before serving.
• Store the pound cake at room temperature in a covered cake stand or wrapped in aluminum foil for up to 5 days.

ALMOND CREAM CHEESE POUND CAKE

Steps:

• 1. Grease and flour 2 small or 1 large loaf pan. Measure self rising flour and almond flour, mix and set aside. Preheat oven to 325%
• 2. In a large mixing bowl using an electric hand mixer, beat the butter and cream cheese well, add both sugars, beat well until fluffy, about 3 minutes. Add eggs one at a time beating well after each, scrape sides as needed.
• 3. Add the flour mixture and room temperature heavy whipping cream alternately, ending with flour. Scrape down sides as needed. Add vanilla extract and mix in well.
• 4. Pour into prepared pans, tap gently on counter top. I place my loaf pans onto a small baking pan then place into preheated oven.
• 5. Bake for approximately 50 minutes and check with a cake tester,tester should come out clean. I checked mine at 45 and them removed at 50 minutes.
• 6. Prepare the glaze just before done time by putting 1/2 stick butter, both 1/3 cups of sugars and 1 Tablespoon water over medium heat and bring to boil stirring constantly to melt sugar and butter until smooth. Remove from heat and add vanilla extract, stir well. Set aside.
• 7. Once cakes are removed from oven, gently poke small holes into cakes, gently spread approximately 3 Tablespoons of glaze over each loaf, let sit in pan about 15 minutes. Carefully remove from pans, place onto cake plate and add remaining glaze (reheat if needed)
• 8. Note: if you don't care for the grittiness of brown sugar glaze you can use just granulated sugar 2/3 cup to make a glaze.