Cream Cheese Streusel Pound Cake Recipes

CREAM CHEESE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

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.

VANILLA CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
• Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
• Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
• Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

CREAM CHEESE STREUSEL POUND CAKE

Steps:

• Heat oven to 350 degrees.
• Grease and flour your 10 inch tube pan with remove bottom.
• STREUSEL: In a small bowl, stir brown sugar, baking mix, cinnamon and butter together.
• Mixture wiil be crumbly.
• CAKE: In a large bowl, add baking mix,butter,sugar, eggs, cream cheese and vanilla.
• Beat for 1 minute with your electric beater.
• Spread 1/3 (2 cups) batter into your pan.
• Sprinkle with 1/3 streusel (1/3 cup).
• Bake: in 350 degrees about 70 to 80 minutes.
• Let cake cool for 15 minutes.
• Remove sides of pan.
• Let the cake cool completely and then remove bottom of pan.
• Before serving.
• you can dust with confectioner's sugar if desired.

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.

LEMON POUND CAKE WITH CHERRY STREUSEL TOPPING

Steps:

• Beat together butter and cream cheese until creamy.
• While still beating add eggs and sugar.
• Add dry ingredients alternately with sour cream.
• Stir in vanilla, lemon juice and lemon rind.
• Pour into greased loaf pans.
• Streusel:.
• Mix streusel ingredients together until coarse and crumbly.
• Spoon a layer of cherry filling down the middle of each loaf (don't cover the entire top, just a strip down the middle).
• Sprinkle streusel over the entire top of each loaf.
• Bake at 325°F for 45 minutes (mini loafs) to 90 minutes (large loaves).
• Test frequently after one hour to allow for your oven and pans.
• Cool in pan before turning out.

CREAM CHEESE STREUSEL BARS

Steps:

• In a large bowl, combine the flour, confectioners' sugar, cocoa and salt; cut in butter until crumbly. Set aside 1 cup for topping; press remaining crumb mixture into a greased 11x7-in. baking pan. Bake at 325° for 8-12 minutes or until set. , In a small bowl, beat the cream cheese, milk, egg and vanilla until blended. Pour over crust; top with reserved crumb mixture. Bake for 20-25 minutes or until filling is set. Cool on a wire rack. Store in the refrigerator.

PUMPKIN STREUSEL SWIRLED CREAM CHEESE POUND CAKE RECIPE - (4.5/5)

Steps:

• Toast pecans: Preheat the oven to 350 degrees F. Spread pecans out on a baking sheet, and bake for 4-6 minutes or until fragrant, stirring and flipping nuts once in the middle. Spread the nuts out on a plate to cool. Leave the oven on for the cake. Make the creamy pumpkin pie filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until fluffy and smooth. Add the pumpkin, egg, and vanilla extract, cinnamon, nutmeg, ginger, and allspice and mix until combined. Set in fridge while you make your cake. Make the streusel: Combine the flour and brown sugar in a medium bowl and using two knives or a pastry cutter, cut in the butter until you have crumbly streusel. Mix in the cinnamon chips (if you're using them) and 1/2 cup of the cooled toasted pecans (if they haven't completely cooled, stick 'em in the fridge for a bit first - you don't want to mix warm nuts into this and melt your butter, since it should stay cold). Save the rest of your nuts for decorating the finished cake. Set the streusel aside. Make the pound cake: Beat the butter and cream cheese on medium speed for about 2 minutes or until it's creamy. Gradually add sugar and beat 5-7 minutes until light and fluffy. Add the eggs one at a time, beating only until yellow disappears after each one. Stir in the vanilla. Whisk the flour and salt together in a bowl and add to creamed mixture gradually, beating on low speed after each addition and scraping down the sides of the bowl as needed. Pour/dollop 1/3 of the batter into greased and floured 10-inch tube pan and use a spatula to smooth it right up against the sides of the pan and level it. Dump your streusel into your pumpkin pie mixture and fold it together a few times to loosely mix - you're not trying to combine them completely. Dollop big spoonfuls of this pumpkin mixture on the batter in your tube pan and swirl with a wooden skewer or table knife. Top this layer with another third of the batter and add another pumpkin layer (swirling again). Top with the final third of the batter. Fill a 2-cup ovenproof measuring cup with water and place in oven with cake (this keeps it moist!). Bake the cake at 350 degrees for 1 hour 30 minutes to 1 hour 55 minutes (the original recipe said 1 hour and 10 minutes, but this was way too short for me. Nevertheless, you should start checking early and often just in case. This is a good practice, also, because you may have to cover the top with foil if it's getting too brown). To test for doneness, insert a wooden skewer in a few different areas of the cake and pull it out. You want it to come out with just a few moist crumbs (no liquid batter, but not completely clean either). Let the cake cool on wire rack for 10 minutes before running a knife around the edge of the pan. Remove the cake from the pan by topping the pan with a plate and carefully inverting it. Then invert the cake again onto another plate so that it's right-side up. Let cool completely (at least 1 hour). Make the Maple Brown Sugar Glaze: Combine the butter and milk in a small saucepan over medium heat. When the butter melts, whisk in the brown sugar, syrup, and salt, whisking until the brown sugar melts. Remove the pan from the heat and whisk in the powdered sugar, starting with 1 cup and adding more to thicken per your preference (taste as you go to ensure you don't oversweeten). Drizzle the glaze over the top of your cooled cake. Sprinkle the cake with toasted pecans immediately (the glaze sets quickly) and dust with cinnamon. Serve immediately. Refrigerate leftovers in an airtight container and microwave for about 20 seconds to serve.