December 12, 2009

1/4-Pound Cream Cheese Pound Cake

I think I speak for the minority when I say that I don't like cream cheese very much, not even in frosting or cheesecake. However, I have always been open-minded to the idea of a cream cheese pound cake, because it sounds like the butter would overpower the cream cheese flavor. I think tonight's cream cheese pound cake loaf proved that theory right. Hooray for pound cake! Plus, the magical thing about this cake is that it rises without the help of any leavening agents (e.g. baking powder/soda). I can only suspect that the rising action came from the elbow grease I put into creaming that butter, cream cheese, and sugar at the beginning. My arm was sore afterward, but not sore enough to keep me from picking up that fork.

1/4-Pound Cream Cheese Pound Cake
(adapted from a Martha Stewart Everyday Food recipe)
4 oz. cream cheese, room temp
1 1/2 sticks unsalted butter, room temp
1 c. granulated sugar
1/2 c. light brown sugar
3 eggs
1/2 tsp vanilla extract
a few drops of almond extract
1 1/2 c. flour
1/4 tsp salt

Preheat oven to 325 degrees F. Grease and flour a loaf pan.

Cream the cream cheese and butter until light and fluffy. Add the sugars and cream until smooth and light. Add the eggs one at a time, mixing thoroughly after each addition. Add the extracts and mix until incorporated. Add in the flour and salt. Combine until it forms a smooth, thick batter, then pour into your prepared pan and bake for approximately 1 hour and 10 minutes.

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