August 25, 2013

34*52 Cream Cheese Pound Cake

Sometimes life really doesn't have to be complicated.
No wait - sometimes it really shouldn't be complicated. You know what I mean?

So right now is the time for uncomplicated. And this recipe sounded like it would fit.

Cream Cheese Pound Cake
Adapted from Southern Cakes by Nancie McDermott via Orangette

420 g (3 cups) flour
1 teaspoon baking powder
1/4 teaspoon salt
226 g (2 sticks) butter, at room temperature
226 g (8 oz) cream cheese, at room temperature
420 g (2 1/2 cups) sugar
6 eggs
1 teaspoon vanilla extract
  • Preheat oven to 160°C (325°F).
  • Whisk together flour, baking powder, and salt.
  • Beat butter and cream cheese until soft and fluffy. Add the sugar and continue to beat for about 2 minutes. Add eggs one at a time. Add vanilla.
  • On low speed, add the flour mix in three batches, beating only until flour is just blended.
  • Pour batter into prepared loaf pan.
  • Bake for 55-60 minutes. Let cool completely on a wire rack before removing from the pan.
My modifications:
None, except for the amount of sugar. The original recipe calls for 600 g (3 cups) of sugar. Wow! To me that just sounds like waaaaay too much. So I reduced it to 2 1/2 cups which should be 500 g according to conversion charts but actually only was 420 g on my kitchen scale. 

The taste:
Like the recipe reads - uncomplicated (in a good way). Very moist and spongy but still way too sweet. And I am a sweet person (and I'm talking about taste here...). So if I make this again, I will probably reduce the sugar to 1 1/2 cups.

What's your most uncomplicated cake recipe? 

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