Toasted Cream Cheese Pound Cake
Try this Toasted Cream Cheese Pound Cake recipe, or contribute your own.
Try this Toasted Cream Cheese Pound Cake recipe, or contribute your own.
- Carbohydrate 18.7279612721758 g
- Cholesterol 221.238750038713 mg
- Fat 27.6131681398943 g
- Fiber 0.632812511982195 g
- Protein 7.88650687810659 g
- Saturated Fat 15.8614768217953 g
- Serving Size 1 1 serving (115g)
- Sodium 378.445125381252 mg
- Sugar 18.0951487601936 g
- Trans Fat 2.65858031361794 g
- Calories 354 calories
Step-by-step
- Preheat oven to 325.
- Grease and flour two loaf pans or dishes.
- Sift flour and salt into a medium bowl and set aside.
- Cream butter and cream cheese in bowl of stand mixer for about 5 minutes, or until well-mixed and creamy.
- Add sugar and mix on medium-high for about 5 minutes until fluffy.
- Add eggs, one at a time, mixing until just blended.
- Add almond extract.
- Gradually add flour, beating on low until well blended.
- Pour into prepared loaf pans.
- Bake for 45 minutes to an hour, checking after 45 minutes with a tester. You want it slightly gooey and not over-cooked. Mine took an hour.
- Slice cake and brush each side with melted butter.
- Place under broiler just long enough to brown slightly, maybe 1 minute.
Standard measurements on a recipe card rarely reveal how physical fat distribution dictates the final crumb. Cream cheese introduces both milk solids and moisture that differ significantly from standard butter fats, requiring specific mechanical action during mixing to achieve proper emulsification. Standard high-fat batters rely on precise aeration to support heavy density without collapsing into rubber.
Mastering the Mixing Phase
Starting with room temperature eggs prevents thermal shock from seizing the creamed fats. Creaming the butter and cream cheese together for a full five minutes incorporates microscopic air cells that chemical leaveners cannot replicate. Adding granulated sugar gradually during the subsequent five-minute beating phase cuts sharp facets into the fat matrix, building a stable structural framework. Incorporating eggs one at a time ensures each addition absorbs fully before the next lipid coat is introduced, preventing emulsion separation.
- Over-mixing after flour is added develops unwanted gluten strands, yielding a tough texture.
- Using low-fat cream cheese introduces excess water content, which ruins the dense pound cake structure.
- Baking at 325 degrees Fahrenheit guarantees the exterior sets without scorching before the thick center finishes cooking.
- Broiling sliced portions for longer than sixty seconds burns the high sugar content on the surface.
