ALMOND CREAM CHEESE POUND CAKE
This cake comes from one of my favorite cookbooks, *The Cake Mix Doctor*. It is a keeper of a cake recipe
Provided by Richard-NYC
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
- Place all ingredients in large mixing bowl.
- Mix with electric mixer on low for one minute until all combined.
- Mix at medium for two minutes.
- Batter should look uniform and thick.
- Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
- Serve alone or with berries and sweetened whipped cream.
- The cake is rich on its own.
ALMOND POUND CAKE
Steps:
- Preheat the oven to 350°F and grease and flour a 10 to 12-cup bundt pan. Set aside.
- Use a mixer to cream the butter and sugar together for about 5 minutes.
- In a large bowl, whisk the flour, baking powder, and salt together.
- Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.
- Add the dry ingredients and the milk to the mixture, alternately. Start with 1/3 of the dry, then half the milk, another 1/3 of the dry, the other 1/2 of the milk, then the remaining dry. Mix well after each addition. Scrape down the sides of the bowl and mix again.
- Add the vanilla and almond extracts. For lots of almond flavor, add 3 teaspoons. For less, only add 2. Mix to combine.
- Pour the mixture evenly into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean. Bake times may vary. Allow the cake to cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate. Allow to cool completely.
- To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl. Drizzle over the cooled pound cake and sprinkle the almonds over the top.
VANILLA CREAM CHEESE POUND CAKE
Steps:
- Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
- Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
- Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
- Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
CREAM CHEESE ALMOND POUND CAKE
This cake is so buttery delicious! Add in some dried cranberries or dried cherries for the holidays!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h35m
Yield 1 CAKE
Number Of Ingredients 9
Steps:
- Set oven to 325°F (set oven rack to second-lowest position).
- Generously grease a tube or bundt pan with softened shortening.
- Coat/sprinkle the insides of the pan with about 1/4 -1/3 cup ground almonds.
- In a medium bowl, cream the butter and cream cheese until fluffy.
- Add in the sugar and beat for about 3-4 minutes.
- Add in the eggs and extract, beat until well combined.
- In another bowl, sift together flour, salt and baking powder.
- Add the flour mixture to the creamed mixture and beat well.
- Add in about 1/2 cup ground almonds and mix well to combine.
- Carefully spoon the batter into pan on top of the almonds.
- Bake for about 1 hour and 15 minutes (careful not to over bake).
ALMOND-CREAM CHEESE POUND CAKE FROM SCRATCH
Cream cheese is the secret to this lovely cake's moist, creamy texture. It cuts beautifully, even into very thin slices. Serve it with fresh strawberries, raspberries or other seasonal fruit. From Cooking Club of America.
Provided by Pinay0618
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 325°F Spray fixed-bottom 9 1/2- or 10-inch tube pan with cooking spray. Line bottom with parchment paper; spray paper.
- Whisk flour, baking powder and salt in medium bowl. Beat butter and cream cheese in large bowl at medium speed until combined. Beat in sugar 3 minutes or until light and fluffy. Beat in eggs in 3 parts, beating well after each addition. At low speed, beat in almond extract and vanilla until blended. Slowly beat in flour mixture just until incorporated. Spoon batter into pan; sprinkle with almonds, pressing gently into batter.
- Bake 1 hour 15 minutes to 1 hour 20 minutes or until wooden skewer inserted in center comes out clean. Cool on wire rack 20 minutes. Run small knife around edges and tube; invert cake onto wire rack. Remove parchment paper; turn almond-side up. Cool completely. (Cake can be made 3 days ahead.) Store at room temperature.
Nutrition Facts : Calories 512.5, Fat 27.2, SaturatedFat 15, Cholesterol 167.1, Sodium 139.1, Carbohydrate 59.8, Fiber 1.4, Sugar 35, Protein 8.5
CREAM CHEESE POUND CAKE III
This is a heavy, dense, extremely good pound cake.
Provided by Nanci
Categories Desserts Cakes Pound Cake Recipes
Time 1h30m
Yield 14
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
- In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
- Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
- Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g
ALMOND POUND CAKE
I'm happy to share a third-generation family recipe with you. This almond pound cake is rich and buttery and it has a lovely golden brown crust. Seasonal fresh fruit is perfect with this one. -Margie Dalton, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 2 cakes (12 servings each).
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to creamed mixture. Beat just until combined., Transfer to two greased 8x4-in. loaf pans. Bake 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks. Serve with raspberries and whipped cream if desired.
Nutrition Facts : Calories 289 calories, Fat 17g fat (10g saturated fat), Cholesterol 94mg cholesterol, Sodium 176mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 0 fiber), Protein 3g protein.
CHERRY-ALMOND CREAM CHEESE POUND CAKE
Make and share this Cherry-Almond Cream Cheese Pound Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h5m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Add cherries and kirsch to a small bowl; let stand for 20 minutes.
- Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
- Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
- In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
- Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
- Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
- Beat in the vanilla and almond extract.
- Add the flour mixture at low speed, mixing just until blended.
- Add in cherries, along with any remaining liquid, and mix until blended.
- Scrape batter into prepared pan.
- Bake the cake for 55-65 minutes, until a pick comes out clean.
- Cool the cake in the pan on a wire rack for 15 minutes.
- Dust the cake lightly with powdered sugar right before serving.
Nutrition Facts : Calories 418.2, Fat 20.8, SaturatedFat 12.5, Cholesterol 128.2, Sodium 241.9, Carbohydrate 52.2, Fiber 0.5, Sugar 28.9, Protein 6
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