I had been toying with the idea of making a cake for Eva’s teatime snack since she loves grazing – normal toddler behaviour. Since I had some cream cheese, I decided to make a wonderfully creamy cake that is packed with some calcium goodness. After spending a good twenty minutes searching for the right recipe, I came across one that looked pretty promising. I didn’t want to make a huge cake – we are not really big cake fans and with the moving coming soon, I didn’t want too much in the freezer – so I halved the recipe and made some adjustments.
The outcome is very yummy – Eva couldn’t wait to try it out and she kept asking for more. While Nil and her are okay with it, I would definitely cut back on the amount of sugar used – I used a little less than the 1.5 cups required but it looks like I can get it down to 1 cup. Otherwise, everything else is good. The cake isn’t as browned as in the original recipe as I didn’t want to burn it in between my food poisoning-related toilet trips and power naps. So I moved the rack nearer to the bottom heating element to allow the bottom bit to cook a little bit more – hence difference in the density between the top and bottom of the cake. Still, it makes for a very moist “light” cake.
I’d love to try this recipe out again but this time with things like nuts and dried fruits like cranberry, apricots or even fresh fruit like blueberry. It should be great as muffins too! YUM!
Cream cheese pound cake
Adapted from Cream Cheese Pound Cake recipe here
170 gms unsalted butter, at room temperature
125 gms cream cheese, at room temperature
Slightly less than 1 1/2 cups brown sugar
3 large eggs, at room temperature
1 1/2 cups cake flour
1/2 teaspoon salt
1/2 tsp baking powder
1/4 tsp baking soda
1 tablespoon pure vanilla extract
- Preheat the oven to 170°C and line a 7 inch round pan with baking paper. Alternately, you can use a loaf pan.
- Remove three eggs from the fridge and place aside – eggs should be used at room temperature and not fresh out of the fridge. Do the same with the butter and cream cheese – they should be slightly soft to the touch when ready.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- In a separate bowl, mix the cream cheese, butter, vanilla extract and sugar on medium speed until smooth or for 5 minutes before adding in the eggs one by one. Mix well.
- Gradually add in the flour – if you can, mix by hand to avoid gluten formation. This will give you a nice fluffy cake.
- When ready, pour the batter into the pan and lightly shake it to even out the top. Bake for 1 hour and 15 minutes (first 35 minutes in the center, next 10-15 minutes in a lower rack and then the remaining time in the center again) or until the top is golden brown and the insides cooked – test using a toothpick (it should come out clean if cooked).
- Serve as is warm or with some coffee/tea. Freeze the remaining leftovers and if need, rebake covered to warm up or warm up in the microwave (in a microwaveable container).