Whew! It’s been a crazy summer for our household which I’m sure you’d already guessed, since I’ve been missing for a few days here and there. There are times that unexpected events in our lives take over and you just have to focus on the people in your life, be present and work through whatever you are presented with.
During those days when it was a little hard see through the fog, I found a way to help make the day seem a little brighter…cake! I’ve always enjoyed experimenting with different recipes for pound cake and this one has proven to be a winner. The original recipe is from one of my favorite cookbooks, Mastering the Art of Southern Cooking.
I changed it just a tad and it came out wonderful. I hope you’ll give this yummy pound cake a try but remember…you don’t have to have a bad day to eat cake!
Brown Sugar & Cream Cheese Pound Cake
1 hr 15 mins
1 hr 10 mins
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.