![]() ![]() It makes a great dessert because everyone loves a good pound cake. Top slices of your cream cheese pound cake with freshly whipped cream and some fresh berries too. Put this flour/cornstarch mixture through your sifter FIVE TIMES (important!) Then it will be ready to use in this recipe, and it will be performing the same as store-purchased cake flour would perform in this cake. ADD 6 tablespoons of cornstarch to the flour in the bowl. Then TAKE OUT 6 tablespoons of the flour and put it back into your flour container and put it away. For this recipe, measure out 3 cups of all-purpose flour into a bowl. If you don’t want to buy a box of cake flour, it’s easy enough to make yourself. You’ll need cake flour for this recipe! It’s sold in a box in your market’s baking aisle. Don’t try to use all purpose flour or self-rising flour or anything else. That’s how it’s supposed to be!Īlso… this recipe calls for cake flour. They’re not needed! Pound cake is a very dense sort of cake. ![]() You will not see baking powder or baking soda in the list of ingredients. There are no leavening agents needed in this recipe. Then turn the cake onto a rack to cool completely. Let the cake cool in the pan on a wire rack for about 15 minutes. A toothpick inserted into the center should come out clean. Pour the batter into the prepared bundt pan, and then tap the pan on the counter a few times to get rid of any lingering air pockets.īake for 1 1/2 hours- until the cake begins pulling away from the sides of the pan as you can see in the photo above. ![]() If you don’t want the flavor of almond in your cream cheese pound cake, it’s okay to use all vanilla extract. Then mix in the sifted cake flour and salt and vanilla extract and almond extract. Add in the sugar, and beat for 6 more minutes. Preheat the oven to 325 degrees.Ĭombine the butter and cream cheese, and mix until light and fluffy. Ready 60 min Metric Ingredients 1 (8-ounce) package cream cheese, at room temperature 1/2 cup butter (1 stick), at room temperature 1 pound confectioners’ sugar, sifted 1 teaspoon vanilla extract 1/2 cup chopped pecans (optional) Directions In a bowl, blend together the cream cheese and butter. Grease and flour that bundt pan (or use the baking spray that has flour in it). How to make Paula Deen’s Cream Cheese Pound Cake: It’s probably a recipe very similar to the pound cake recipe that you already have in your recipe files. This cream cheese pound cake is one of Paula Deen’s classic recipes. She’s a lovely lady, and she knows how to make the best desserts! I had the opportunity to go to her house while I was there. I met Paula Deen many years back when I was helping her judge a recipe contest in Savannah, Georgia. Sprinkle the top with the pecans.One of my favorite pound cake recipes has always been Paula Deen’s Cream Cheese Pound Cake. Top with the remaining layer and cover the entire cake with the remaining frosting. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Place the pans in the oven evenly spaced apart. Ladies in Red - Red Velvet Babycakes with Cream Cheese Icing. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.ĭivide the cake batter evenly among the prepared cake pans. ![]() Add confectioners sugar and beat at low speed. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Lightly oil and flour three 9 by 1 1/2-inch round cake pans. ![]()
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