Pound cakes taste fabulous after they've sat (covered) a couple of days. They're never as good on the day they're baked.
Cream Cheese Pound Cake - a delicate white cake
3 sticks butter (salted), room temp
1 - 8 oz bar cream cheese (not low fat), room temp
3 C white sugar
6 lg eggs, room temp
3C all-purpose flour
1/8 tsp salt
1 T vanilla extract
Cream butter and cream cheese at medium speed until creamy. Don't over beat. Gradually add sugar, beat well. Add eggs one at a time. Sift flour and salt. Gradually add to wet mixture. Stir in vanilla. Pour into well greased tube pan with a parchment or waxed paper liner on the bottom. Bake at 300 for 1 hour and 40 minutes.
This is not the same as the Sour Cream Pound Cake I make at Christmas. I may like it better!
Brown Sugar & Pecan Pound Cake - This cake comes out high and heavy and so so delicious.
Cream together:
3 sticks butter (salted), room temp
1 pound brown sugar (2 C)
1 C white sugar
Add 6 eggs one at a time
Add 1 C milk, alternating with
3 C all purpose flour
1 t baking powder
1 t salt
Mix and then add
1 t vanilla and
1 C chopped pecans (optional)
Bake 325 degrees in a large prepared tube pan for 1-1/2 hours.
Browned Butter Frosting
2 sticks salted butter
2 C powdered sugar (16 oz)
1/4 C half and half cream (or milk)
1 t vanilla
In a saucepan, melt 2 sticks butter over medium temp, stirring constantly. It will be a constant boil. Continue for about 8 minutes until it has passed the golden stage and dark crumbs start to develop. Pour all of it, including the crumbs, into a glass bowl (put a metal spoon in to absorb the heat so the glass doesn't crack). Let it sit a few minutes and then remove the spoon and refrigerate until it is very cold and the edges start to harden. Scrape into a mixing bowl and mix until the butter looks a bit fluffy. Add powdered sugar and milk, alternating, ending with the powdered sugar. You can add/subtract sugar depending on thickness desired. Add vanilla and mix. If you use these exact measurements, the frosting will be a bit loose, easy to ice cake, but won't slide down the sides. You will see specks from the burnt butter in the frosting, which to me, adds character. Decorate with pecan halves. This is my absolute favorite icing and well worth the extra time for cooking and cooling. It is really good on hummingbird cake too.
1 comment:
I was in a hurry today and only put three of the six eggs in my first of three cream cheese pound cakes...Oops. The cake didn't rise well and the crust separated, leaving a cookie shell floating above. OMG the shell is delicious! I am going to mix another failure batch of the cream cheese pound cake recipe with only 3 eggs as a cookie batter. It was beyond excellent!
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