Cream Cheese Pound Cake

I had a bunch of awesome girls over for brunch today so I thought I’d try out something new. Enter: Cream Cheese Pound Cake.  Sooooo good!  I think I’m going to have to do brunch again next month, mainly because I want to make this again and if  I don’t have people to help me with it I’ll eat it all by myself.  No lie.  Because all I’ve had for dinner tonight is leftover cake.  

The “strawberry coulis” was okay, but it’s not really my style; the cake is better off without it in my opinion.  However, pour a little bit into a glass and add champagne and it’s FAB!

Cream Cheese Pound Cake with Strawberry Coulis

Ingredients:
For the cake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 (8 oz.) package Philadelphia cream cheese, at room temperature
3 cups sugar
6 large eggs
1 1/2 tsp. vanilla extract
1/2 tsp. almond extract
3 cups all-purpose flour
1 tsp. salt

For the strawberry coulis:
2 cups quartered, hulled strawberries (about 12 oz.)
1/4 cup water
3 tbsp. sugar
1 tbsp. fresh lemon juice

Directions: 
To make the cake, preheat the oven to 325 degrees F.  Butter and flour a bundt pan or tube pan (line the bottom with parchment if using a tube pan).  Combine the butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium speed until smooth.  Add the sugar, increase the speed to high, and beat until light and airy, at least 5 minutes.  Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed.  Mix in the vanilla and almond extracts.  Add in the flour and salt and mix until just incorporated.

Pour the batter evenly into the prepared pan and smooth the top with a rubber spatula.  Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, about 75 minutes.  Place the pan on a wire rack and allow to cool for about 20 minutes.  Remove the cake from the pan and allow to cool completely.  Serve at room temperature.

To make the strawberry coulis, combine the strawberries, water, sugar and lemon juice in a food processor or blender.  Puree until very smooth, then press through a fine mesh sieve to remove the seeds.  Cover and refrigerate until cold.  Serve with slices of pound cake. 

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Published in: on May 14, 2009 at 1:42 am  Comments (1)  
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Red Velvet Cupcakes and Cream Cheese Frosting

These are really really bad for you, just warning you now.  My mom gave me this recipe and I’ve no idea where she got it.  It might have been one of my grandma’s?  I’ve no idea.  All I know is, it makes me happy.

CUPCAKES:

2 1/2 cup all purpose flour
1/2 cup unsalted butter softened
1 1/2 cup sugar
1 teaspoon salt
2 eggs
2 1/2 tablespoon cocoa powder
2 ounces red food coloring
2 teaspoons vanilla extract
1 cup buttermilk
2 oz water
1 teaspoon baking soda
1 teaspoon white vinegar

CREAM CHEESE FROSTING:
1 (8oz) package cream cheese
1/2 cup unsalted butter
1 1/2 cup powdered sugar
1 teaspoon vanilla extract

MAKE CUPCAKES:
–pre heat oven to 350
–grease 12 cupcake cups or line with paper liners
–cream softened butter and sugar together till fluffy
–add eggs and blend well
–in seperate small bowl combine cocoa and food coloring and stir. Once you have thick paste then add to mixture.
–sift salt and flour together into mixture
–add vanilla, buttermilk, and water to mixture
–in seperate small bowl combine vinegar and baking soda. Fold into cake mixture
–pour mixture into cupcake cups.
–bake 15 to 20 minutes or until a wood toothpick inserted into middle of cupcake comes out clean.
–let cool for 10 minutes. Then turn out onto rack and let finish cooling.

MAKE FROSTING:
–blend together cream cheese softened and butter softened.
–add powder sugar and vanilla extract
–blend till smooth

One thing I sometimes do differently is to make mini cupcakes.  You know those mini-muffin pans?  Yeah, I use those and make teeny tiny cupcakes that amount to one or two bites.  I find that they’re better for get-togethers because they’re so portable and less crumb-y than regular sized ones, and the frosting to cake ratio is better because I loves me some cream cheese frosting.

Published in: on September 9, 2008 at 1:06 pm  Comments (1)  
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