Cream cheese pound cake

Boy, I am seriously doubting my ability to choose a recipe! This sounded soooo good! I love pound cakes. This cake was disappointing. It was dry and the crumb was coarse. I would not make this cake again.

This recipe came from a blog called "lick the bowl good". It was not original to her, but she had already halved the recipe so I used it.


Cream Cheese Pound Cake with Berries adapted from Cake Keeper Cakes

1 1/2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, softened
1 1/4 cups sugar
3 eggs, room temperature
1 1/2 teaspoons vanilla extract
1 Tablespoon grated lemon zest
1 cup fresh berries (I used raspberries and blueberries)

Adjust the oven rack to the lower middle position. Grease a 12-cup Bundt pan and dust with flour. Combine the flour, baking powder, and salt in a medium mixing bowl.

Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.

With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla and lemon zest.

Turn the mixer to low speed and add the flour mixture, 1/2 a cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Pour batter into prepared pan.

Place the cake in a cold oven. Turn the oven to 325 degrees F and bake, without opening the oven door, until the cake is golden and a toothpick inserted in the center comes out clean, 35-45 minutes.

Cool the cake in the pan for 15 minutes, then invert it onto a rack. Cool completely before slicing and serving.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Pound cake

Good evening,

Wanted to post about this pound cake I made. Who doesn't like a nice pound cake? This was nice, plain in flavor, nice crumb and texture. No complaints, although next time I think I would do something to change the flavor. Maybe I would add lemon, or almond.

We ate it plain the first night. The next night we topped slices of the cake with chocolate ice cream , hot fudge sauce & a big ol' squirt of whipped cream. Now that was nice!

Here's where I got the recipe: http://sweet-as-sugar-cookies.blogspot.com/2011/04/condensed-milk-pound-cake.html

Condensed Milk Pound Cake (Recipe by Pichet Ong in The Sweet Spot)

1 1/3 c. all-purpose flour

1 c. unsalted butter

3/4 c. condensed milk

1/2 c. sugar

3/4 tsp. baking powder

1/2 tsp. sea salt

3 large eggs

2 tsp. vanilla

Preheat oven to 325F and generously butter a 8 1/2" x 4 1/2" loaf pan or three mini loaf pans. Sift flour, baking powder, and salt. Cream the butter with the sugar. Add the vanilla. Pour in condensed milk and mix until well combined. Add sifted flour mixture bit by bit while continuing to whisk until completely incorporated. Lastly, add the eggs to the mixture and whisk until well combined. Pour batter into the loaf pan(s). If using three mini pans, it is approximately 1 cup of batter per pan. Bake 1 hour for large loaf and 45 min. for mini loaves. Cake is ready when the top is dark golden brown and a skewer comes out clean when inserted in the middle of the cake.

Box cake review

Hi, I made this box cake mix intending for my husband to take it to work to share with his coworkers. It was so awful, I was too embarrassed to send it. My husband didn't like it either. I'm so surprised that this mix was as awful as it was. Duncan Hines is a reputable company & I have used their regular cake mixed more times than I can remember. At first I wasn't going to post about this, but then I thought I should warn other bakers out there. So I dug this box out of the garbage to photograph it. Unfortunately, I didn't think to take a picture of the cake before I threw it out. It did bake up nice, but that's all I can say good about it. So save yourself some disappointment and make the carrot cake from scratch. You won't be sorry.

Date cake

Hi, I'm back. Just got done moving. My husband got a new job. I forgot how grueling moving is. Especially as I get older.

Got the kitchen all unpacked and was itching to bake something. This date cake is very moist and delicious. It does seen a little overly sweet to me. Maybe a mix of 1/2 brown sugar and 1/2 white sugar would cut down on the sweetness. I don't know if my pan was an 8 inch instead of 9 inch, but I had just a little too much batter. I filled two jumbo muffin cups with the excess batter and baked them right along with the cake. My cake sunk in the middle after I took it out of the oven. That was my fault though. I didn't do the "stick a tooth pick in and see if it comes out clean".

I liked this cake. It can be found on the mennonite girls can cook blog site.

Enjoy.

Chocolate Chip Coffee Cake

Good chilly morning!!

I got a thick pair of socks on this morning. I don't know where that Spring weather went!

Made a very delicious coffee cake this morning. It's very simple & doesn't call for any strange ingredients. It was moist and delicious. I actually followed the recipe to the letter - and that's unusual for me! You know me, the tweaker! The chocolate chips do not seem esential to me, so if you don't happen to have them, bake the cake anyway. It will still be great.

I am sorry I do not know know where in the vast internet universe I even got this recipe. I am not pretending it is original to me. I admit it is someone else's, I just don't know whose!

Chocolate Chip Coffee Cake

1 1/3 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/2 cup butter, room temperature
2 large eggs
1 tsp vanilla extract
1/2 cup buttermilk
3/4 cup chocolate chips



3 tbsp all purpose flour
1/2 cup brown sugar
1/2 tsp ground cinnamon
pinch salt
3 tbsp butter, chilled

Preheat oven to 350F. Lightly grease a 9-inch round cake pan (a springform is a good choice).
In a medium mixing bowl, whisk flour, baking powder and salt together.

In a large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, and vanilla extract. Mix in half of the flour mixture, followed by the buttermilk and then the rest of the flour mixture. Stir only until no streaks of flour remain, then stir in chocolate chips.

Pour batter into prepared pan, then prepare the topping.

In a small or medium bowl, combine flour, brown sugar, ground cinnamon and salt. Cut butter into several chunks and add to flour mixture. Rub in with your fingertips until mixture resembles coarse sand. Sprinkle evenly onto cake batter already in pan.

Bake at 350F for 25-30 minutes in a 9-inch round pan, until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.

Cool cake completely (in the pan is fine) on a wire rack before serving.

Serves 10.

Pound Cake

Good morning!

It's beautiful here this morning! 62 degrees right now & I love it!

I saw a delicious looking chocolate pound cake on a website and thought I would make it. It was very tasty; kinda like a brownie, but not quite. The crumb was nice, the cake was moist. As you can see, it did not survive being taken out of the loaf pan! What you will see if you look at the original site is that her cake sunk. My cake sunk too, only i turned mine upside down right away so the sinking is on the bottom. It's a very good cake and certainly worthy of being baked. Next time I bake it I am gonna try baking it in a 8" cake pan.

Anyway, give it a try!

http://allthatsleftarethecrumbs.blogspot.com/2011/03/cake-slice-march-2011-chocolate-cream.html

Romeo & Juliet Cake

Hey, am I the only one who has never heard of a Romeo & Juliet cake? That was the cake for the month of February in the Have the Cake baking group.

I made it, but didn't enjoy it. I thought the cake was tough and the crumb was coarse. Also, it called for guava paste, which in this little Mississippi town, was virtually impossible to find. I had to substitute Smuckers guava jam.

At first I worried about a cake with cheese in it, but there is absolutely no taste of cheese.

I'm sorry to say, I wouldn't bake this cake again.

Here is the recipe I used. It was posted on Have the Cake's blog.


3 large eggs
200g sugar
200g flour
2 tbsp cornstarch
1 tbsp baking powder
20g grated parmesan cheese
200ml milk
40ml oil
Topping
300g goiabada cubed (guava paste)
water

Directions
Preheat the oven to 350˚F. Grease a 22cm round pan. Sift the flour, cornstarch and baking powder. Set aside.
Beat the eggs with sugar for 10 minutes in high speed. Beat for more 2 minutes in slow speed. Fold in the sifted ingredients. Mix in 1/4 of batter the oil. Fold in the remaining batter and mix the grated parmesan.
Spoon into the pan and bake for 25 minutes. Let cool on a rack. Cover with goiabada.
Topping
Melt the goiabada with water. Let boil, stirring until reduce. Let cool slightly and cover the cake.
Serve: 8 portions.

Let them eat cake!

Hi, girls,

It's no wonder I'm as big as a house! Here I go baking again & we still have applesauce bread to eat!

But you know how it is when you want something chocolate...

This is a nice, basic cake. To me, it tastes better with the powdered sugar on top. I would definitely recommend some type of frosting. It is good enough to make again. :)

The recipe is from "mad hungry". She is connected with Martha Stewart.

Anyway, enjoy.

1 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon coarse salt
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
1 cup cold water

Directions

1. Preheat oven to 350 degrees. In an 8-inch square baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder, baking soda, and coarse salt.

2. Make a well in center of flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.