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?