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This looks like a good pound cake REC. Check out the height on this in link picture!
Joined: Mar 10, 2006
Posted to Thread #30551 at 2:55 pm on Oct 19, 2018
ULTIMATE SOUTHERN CREAM CHEESE POUND CAKE
Source: Bake From Scratch magazine
When you say “pound cake” to a Southerner, they usually think of something intensely rich, tall, and capped with a crackling crust of butter and sugar so good that people fight over it. In this cake by Ben Mims, the butter, flour, and egg match in proportion, but the sugar is almost double the weight, which ensures that crackling crust and gives the cake the requisite sweetness that Southern palates are known to love. Cream cheese not only adds extra fat (flavor!), but also moisture, stability, and some tang to balance all that sugar.
Ultimate Southern Cream Cheese Pound Cake
Makes 1(10-inch) cake
1 1-2 cups (340 grams) unsalted butter, room temperature
8 ounces (225 grams) cream cheese, room temperature
3 cups (600 grams) granulated sugar
1 tablespoon (13 grams) vanilla extract
1 1-2 teaspoons (4.5 grams) kosher salt
6 large eggs (300 grams), room temperature
3 cups (375 grams) cake flour
1.Preheat oven to 325°F (170°C). Butter and flour a 10-inch straight-sided tube or angel food cake pan.
2.In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, sugar, vanilla, and salt at medium speed until flu y and pale, at least 8 minutes. Add eggs, one at a time, beating until there are no streaks of yolk left after each addition, about 15 seconds. Scrape bottom and sides of bowl with a rubber spatula. With mixer on medium- high speed, beat until superlight and airy, at least 3 minutes. Add flour, and stir with a rubber spatula just until combined. Spoon batter into prepared pan, and smooth top.
3.Bake until cake has a lightly raised, cracked dome, is golden brown on top, and a wooden pick inserted near center comes out clean, 1 hour and 30 minutes to 1 hour and 40 minutes. Let cool in pan on a wire rack for 10 minutes. Invert cake onto a plate, and unmold from pan. Turn cake right-side up, and let cool completely on wire rack.
As with all cake recipes, but more so here, having the butter and cream cheese at true room temperature is vital to the two ingredients incorporating smoothly into the batter. Your best bet is take the butter and cream cheese out of the refrigerator the night before you plan to bake. That way, there’s no guessing that it’s at the perfect temperature and consistency.
Other messages in this thread:
- 30551. Recipe: Sweet Potato Pie Perfected featured in Garden and Gun Magazine [LINK] - GayR - 3:55pm on 10/17/18 (21)
- [NT] - GayR - 4:03pm on 10/17/18
- Here is an article on the award winning Pastry Chef plus additional recipe featured in [LINK] - GayR - 5:08pm on 10/17/18
- If you ever are near Birmingham, DO eat at Frank Stitt's Highlands Grill - Charley - 2:05pm on 10/18/18
- Actually, we did eat there. We used to fly into Birmingham to go to Hoover music - MarilynFL - 10:37pm on 10/18/18
- Amen to her recommendations. Roasting garnet yams and then buzzing them in - MarilynFL - 2:10am on 10/18/18
- Marilyn, Her Bourbon Glazed Pound Cake is in the second post..... [NT] - GayR - 2:36am on 10/18/18
- Mar, Interesting article Southern Living, plus recipes The Best Way to Make a Pound Cake [NT] [LINK] - GayR - 12:57pm on 10/18/18
- Southern Living - Ten Steps to the Perfect Pound Cake [NT] [LINK] - GayR - 1:03pm on 10/18/18
- More pound cake hints: The Biggest Mistake When Making a Pound Cake by SL [LINK] - wigs - 3:48pm on 10/18/18
- Even MORE Southern Living Pound Cake tips "13 Ways To Ruin a Pound Cake" + RECs for: [LINK] - wigs - 4:00pm on 10/18/18
- Okay...lots of reading to do. Construction guy asked for buttermilk chocolate cake. Southern? [NT] - MarilynFL - 8:59pm on 10/18/18
- Here’s her Rec: Bourbon glazed pound cake recipe. No sour cream in this one. [LINK] - MariaDNoCA - 3:31am on 10/19/18
- oh geez...you're right. Construction guys loved the cake...I thought it was dry. [NT] - MarilynFL - 8:57pm on 10/18/18
- No worries about dryness! I run across so many people that are sooo impressed. . . - mistral - 5:55pm on 10/19/18
- I thought pound cake was supposed to be on the dry side. Am I all wet? (Pun intended!) [NT] - wigs - 1:57pm on 10/18/18
- Certainly not "dry" but not "sad", although pound cake is good no matter how it is!! ;o) [NT] - Charley - 1:59pm on 10/18/18
- NOt enough butter--it's a POUND cake!! LOL Maybe over baking, however--or - Charley - 2:01pm on 10/18/18
- Yes, I know it didn't have 2 cups of butter, just one, but it also had a cup of full-fat sour cream. [NT] - MarilynFL - 8:58pm on 10/18/18
- I was sort of kidding about the "pound" thing. I have made sour cream pound cakes - Charley - 10:48am on 10/19/18
- Here is the bourbon glazed pound cake recipe and as you see, for her 6 eggs - Charley - 2:10pm on 10/18/18
- This looks like a good pound cake REC. Check out the height on this in link picture! [LINK] - wigs - 2:55pm on 10/19/18