Crusty Cream Cheese Pound Cake 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.

CRUSTY CREAM CHEESE POUND CAKE

Steps:

• CREAM BUTTER AND SHORTENING-GRADUALLY ADD SUGAR-BEATING WELL AT MEDIUM SPEED OF AN ELECTRIC MIXER-ADD CREAM CHEESE BEATING UNTIL LIGHT AND FLUFFY-ALTERNATELY ADD FLOUR AND EGGS BEGINNING AND ENDING WITH THE FLOUR-STIR IN VANILLA- POUR BATTER INTO A GREASED AND FLOURED TUBE PAN- BAKE AT 325 DEREES FOR ONE HOUR AND FIFTEEN MINUTES OR UNTIL A WOODEN TOOTHPICK INSERTED COMES OUT CLEAN- COOL IN PAN FOR TEN MINUTES-REMOVE FROM PAN-AND LET COMPLETELY COOL ON A WIRE RACK- MAKES ONE TEN INCH CAKE DELICIOUS WITH SWEETENED STRAWBERRIES AND SWEETENED WHIPPED CREAM AND A GOOD STEAMIN' CUP OF JOE

CRUSTY CREAM CHEESE POUND CAKE

Steps:

• Butter and flour one Bundt pan. Preheat oven to 325°F.
• Cream together butter, cream cheese, and shortening.
• Add sugar and beat until the mixture is light and fluffy.
• Alternately add flour and eggs beginning and ending with flour. Make sure to beat well after each egg.
• Stir in vanilla and pour into prepared bundt pan.
• Cook for 1 hour and 15-20 minutes or until tester comes out clean.

CRUSTY CREAM CHEESE POUND CAKE

Steps:

• Cream butter and shortening. Gradually add sugar, beating well at medium speed of mixer. Add cream cheese, beating well until light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla. Grease and flour 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes.

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.

CRUSTY CREAM CHEESE POUND CAKE

Steps:

• Cream butter and shortening. Gradually add sugar, beating well at medium speed of mixer. Add cream cheese, beating well til light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla. Grease and flour a 10 inch tube pan. Bake at 325 for 1 hour and 15 minutes.

CRUSTY POUND CAKE

Steps:

• 1. DO NOT PREHEAT OVEN. All ingredients room temperature (75F or above) WELL GREASE and Flour: one tube pan, or two loaf pans
• 2. Cream the sugar and butter. Reduce speed and add one egg, whip for 1/2 minute then add the other eggs, one at a time, whipping for 1/2 minute between each one.
• 3. Reduce speed to slowest and add 1/4 of the flour, blend for 2 minutes using spatula to scrape the bowl. Now add 1/3 of milk, the food coloring and whip 1 minute then repeat alternating flour and milk. Starting and ending with flour.
• 4. Do not preheat the oven. Place the cake on the middle rack and turn oven to 325 F. Bake for 1 1/4 hour -- then set oven to 350 F and bake for 15 minutes more. Cake should be very brown but not burnt.
• 5. Remove the cake from the pan immediately when taken out of oven and place it on a cooling rack to cool.