Pecan Cream Cheese Pound Cake Food

PECAN CRUNCH CREAM CHEESE POUNDCAKE

Steps:

• Set an oven rack in the middle of the oven and heat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan with butter and line with two pieces of crisscrossed parchment: Lay the first sheet in the pan, butter it lightly, then lay the other sheet across. Both pieces should extend a few inches above the edges of the pan, making a sling that you'll use to lift the cake out.
• Make the pecan crunch, if desired: Break the crackers into a few pieces and add to the bowl of a food processor. Add the nuts and sugar. Process until you have fine crumbs. Add the melted butter and pulse it in until evenly incorporated.
• Spoon about half of the crunch mixture into the prepared pan and press it evenly across the bottom. Press the remaining mixture against the sides, stopping about 1 inch from the top of the pan: Begin by tilting the pan to one side and use a bench scraper or the flat side of a metal spatula to lift, spread and press the coating against the side of the pan. Without tilting the pan, repeat with the remaining three sides. Use the back of a small spoon to even the coating on the sides and against the corners of the pan. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 3 days.
• Make the batter: In a medium bowl, whisk the egg yolks with 2 tablespoons sour cream and the vanilla, just until lightly combined.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, baking soda and salt on low speed for 30 seconds.
• Add the butter, cream cheese and the remaining 6 tablespoons sour cream. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
• Starting on medium-low speed, gradually pour the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition. Scrape down the sides of the bowl after each addition.
• Gently spoon the batter into the crunch coating-lined pan and smooth the surface. Bake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.
• Let the cake cool on a wire rack for 20 minutes. Use a small knife to dislodge the crunch coating at the corners and lift the cake out, using the parchment paper "sling."
• Let cool completely before gently removing the parchment and transferring to a serving plate or cutting board. (Or, wrap well and store at room temperature for 3 days or in the refrigerator for 5 days.) To serve, use a serrated knife to cut into 1/2-inch-thick slices.

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.

PECAN CREAM POUND CAKE WITH THE BEST PECAN CREAM CHEESE FROSTING

Steps:

• Bring all ingredients to room temperature. Preheat oven to 325 degrees Grease and flour a 10-inch bundt pan; set aside.
• "Creaming" is a very important step in most cakes, especially pound cakes, so take care to follow these instructions carefully: In a large bowl or stand mixer beat butter at medium speed for 1 minute. Gradually add sugar, beating at medium speed, until light, fluffy and
• very pale yellow in color (about 5 minutes). When the mixture has almost doubled in size,
• everything's been properly creamed.
• Add eggs, one at a time, beating well after each.
• Sift together flour, baking soda and salt in a separate bowl; set aside.
• Combine sour cream, half-and-half and extracts then mix well; set aside.
• Alternately add flour mixture and sour cream mixture to mixing bowl with butter/sugar, mixing at low speed until combined, beginning and ending with flour mixture.
• Pour batter into prepared pan and bake at 325 degrees for 1 hour and 15-30 minutes or until toothpick inserted in the center comes out clean.
• Cool in pan, then invert onto a serving plate. Frost with THE BEST Pecan Cream Cheese Frosting. Cover and refrigerate up to 4-5 days. Allow cake to come to room temperature before serving for best results.
• OPTIONAL but completely, totally and absolutely worth it: Toast pecans in a large skillet over medium-high heat until fragrant and slightly browned. Remove pecans from skillet to cool completely.
• Allow cream cheese and butter to come to room temperature and soften.
• Using an electric mixer, beat cream cheese and butter until creamy and well combined.
• Add vanilla extract, salt and powdered sugar then continue mixing on low speed until smooth and creamy.
• Fold in pecans.
• Frost cake then refrigerate to store. Allow frosted cake to set out a few hours before serving if possible for the best taste!

CREAM CHEESE POUND CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
• Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
• Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CREAM CHEESE POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

CREAM CHEESE POUND CAKE III

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.

CREAM CHEESE BOURBON PECAN POUND CAKE

Steps:

• Preheat oven to 325°F
• Grease and flour a 12 cup tube or bundt pan.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla and pecans.
• Pour batter into a greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan; cool completely on wire rack.

AUNT PAULA'S CREAM CHEESE POUND CAKE

Steps:

• Instructions for cake:
• Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan. Cream margarine, butter, and cream cheese, with sugar until fluffy and well combined. Add salt and vanilla, and mix well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Pour batter into pan. Place in a cold oven and bake at for 1 1/2 hours, or until done. Check doneness by inserting a toothpick in the center; if it comes out clean, it's ready. Cool in pan, then turn out and slice into half-inch-thick slices. Preheat grill pan to medium heat. Melt remaining 2 tablespoons butter and brush lightly on both sides of cake slices. Grill cake slices, turning once, until lightly grill-marked and slightly softened, about 2 minutes total.
• Instructions for Bananas with Chocolate Sauce:
• In a small saucepan, melt 2 tablespoons butter. Pour 1 cup heavy cream into another small saucepan and turn on the burner to medium-high. Scald the cream. Break up the semi-sweet chocolate bar into a medium mixing bowl. When the cream is hot, pour it over the chocolate and sets the bowl aside. In a large skillet, melt the other 2 tablespoons butter over medium-high heat. Peel 3 bananas, slice them and place in another mixing bowl. Add 1/2 cup sugar to the bananas, gently toss them and place them in the buttered skillet. When the bananas are golden-brown, add a dash of fortified wine and cook until it evaporates. Whisk the chocolate cream mixture until smooth, then add 2 tablespoons fortified wine, mixing well.
• Assembly:
• Put a cake slice on each dessert plate or parfait cup, top with a spoonful of the bananas, and then another cake slice and another spoonful of bananas. Drizzle the top of each dessert with the chocolate wine sauce.

CREAM CHEESE COCONUT PECAN POUND CAKE

Steps:

• Preheat oven to 325°F
• Grease and flour a 12 cup tube or bundt pan.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy.
• Gradually add sugar, beating at medium speed until light and fluffy.
• Add eggs, 1 at a time, beating just until the yellow yolk disappears.
• Sift together flour and salt; add to butter mixture.
• Beat batter at low speed just until blended after each addition.
• Stir in vanilla, pecans, and coconut.
• Pour batter into a greased and floured 12-cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes.
• Remove from pan; cool completely on wire rack.

CREAM CHEESE COCONUT PECAN POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears.
• Sift together 3 cups flour and 1/2 teaspoons salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each additioin. Stir in 1 1/2 teaspoons vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12 cup tube pan.
• Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rach 10-15 minutes. Remove from pan and cool completely on wire rack.
• Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoons vanilla until smooth, adding another 1 tbsp milk, if necessary, for desired consistency.
• Place completely cooled cake on serving place or cake stand; spoon glaze evenly over cake.

MAPLE-PECAN MINI POUND CAKES WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
• Whisk together 1 cup plus 1 tablespoon flour, salt, baking soda, and nutmeg in a small bowl.
• Mix together butter, maple syrup, and brown sugar in a large bowl with an electric mixer until well combined. Mixture will look curdled; this is normal. Add in eggs, 1 at a time, mixing well after each addition. Mix in vanilla and maple extracts. Add in half of the flour mixture and mix until combined. Pour in buttermilk and mix until combined. Add in remaining flour mixture and mix until just combined. Batter will be thin. Stir in pecans. Divide batter evenly amongst the cavities of the prepared pan.
• Place pan into the preheated oven and bake until the bottom of the cakes spring back lightly when touched, 18 to 22 minutes. Cool cakes in the pan for 5 minutes before removing to a wire rack to cool completely.
• To make the frosting: mix cream cheese and butter together with an electric mixer until smooth. Add in powdered sugar, maple syrup, vanilla extract, maple extract, and salt; beat until mixture is completely smooth. Pour in heavy cream and mix until well incorporated. Frost mini cakes as desired, and sprinkle additional chopped pecans on top.

MOIST CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.