Brown sugar, cream cheese pound cake
- 1 8- ounce package cream cheese - softened
- 1/2 cup unsalted butter - softened
- 1 1/2 cups granulated sugar
- 1 cup brown sugar - packed
- 5 large eggs - room temperature
- 3 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla
Preheat oven to 325 degrees.
Butter and flour a 10-inch tube pan, bundt pan or 2 loaf pans
Add cream cheese, butter and sugars to mixing bowl and beat with an electric mixer until light and fluffy.
Add eggs one at a time, mixing well about, 1minute after each egg.
Sift together flour, baking soda and salt.
Combine buttermilk and vanilla in a small measuring cup and stir.
Alternate adding flour and milk to butter/egg batter - starting and stopping with flour.
Pour batter into buttered, floured tube or bundt pan.
Bake for approximately 1 hour or up to 1:15 hours. Check if done with a cake tester or wooden skewer.
Let cool for 15 minutes then gently remove from pan.