Look what we got in the mail! Suzie made this amazing cake and sent it to us! It’s insanely delicious.
She warned me not to get carried away with garnishing it, but I just couldn’t help myself. It really doesn’t need a thing. Suzie’s cream cheese pound cake makes my mouth water just thinking about it.
She was kind enough to include the original recipe from Bon Appétit along with the cake. The cake is put into a cold oven, and then slowly bakes at increasing temperatures. She said you’ve got to follow the directions exactly, otherwise it won’t turn out. Here is the recipe as originally written.
Cream Cheese Pound Cake
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 8-ounce block of cream cheese, room temperature
- 3 cups sugar
- 1 teaspoon salt
- 6 large eggs, room temperature
- 4 teaspoons vanilla extract
- 3 cups sifted all purpose flour
Butter and flour a 12-cup bundt pan. Using electric mixer, beat butter and cream cheese in a large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.
Place pan in cold oven. Set temperature to 200° F; bake 20 minutes. Increase to 275° F; bake 10 minutes. Increase to 300° F; bake until tester inserted nearest center comes out clean, about 1 hour longer. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. Can be made 3 days ahead. Wrap; store at room temperature.
Smells so good, even through the wrapping! Buttery love.
Mom sent her favorite grand dog another pretty little dress. Paige wore it for 3 days straight. She really likes dressing up.