Cream Cheese Pound Cake With David Recipes

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.

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.

CREAM CHEESE POUND CAKE WITH DAVID

Steps:

• Preheat oven to 325 degrees. Lightly butter a 10-inch tube pan, and line the bottom with parchment paper; set aside.
• Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment, and beat on medium speed until smooth. Add sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla, then flour and salt all at once. Beat just until incorporated.
• Pour batter into prepared pan, and shake lightly to even out the top. Bake until cake is golden brown and a cake tester inserted in middle comes out clean, 1 hour 15 minutes.
• Place pan on a cooling rack, and cool for 20 minutes. Remove cake from pan, and let cool completely. Serve at room temperature.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour a 10-inch tube pan.
• In a large bowl, cream butter, cream cheese, and eggs.
• Add sugar gradually; mix well.
• Add flour and salt gradually; mix well.
• Stir in vanilla.
• Pour batter into prepared pan.
• Bake for 1 hour or until a toothpick inserted in center comes out clean.
• Cool.

CREAM CHEESE POUND CAKE

Steps:

• Ingredient Note:For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.
• Preheat oven to 325°F Coat a 12-cup Bundt pan with cooking spray and dust with flour.
• Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.
• Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
• Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.
• Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.

CREAM CHEESE POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

CREAM-CHEESE POUND CAKES

Steps:

• Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
• Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
• Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
• Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.