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
Brown sugar, cream cheese pound cake
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 10 mins
Servings: 12
Ingredients
- 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
Instructions
- 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.
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Quick question. Does it matter if the buttermilk has fat in it? I have whole buttermilk on hand, not cultured. Can I still follow the rest of the recipe?
Good question! Yes, you can certainly use what you have, just make sure to shake the container really well as there may have been some settling. Please let me know how it turns out!
Thanks, xo,
~Donya
I don't have buttermilk am I able to use regular milk?
I don't have any buttermilk am I able to use regular milk instead?
You can make buttermilk by combining one Tablespoon vinegar or lemon juice, and enough milk to make one cup.
DOES IT HAVE TO BE PUT IN A PRE-HEATED OVEN AND NOT A COLD OVEN, I ALWAYS USE A COLD OVEN AND MY POUND CAKES TURN OUT GREAT.
Grandma told me that if you are using the oven for one hour or more no need to preheat. It has always worked for me!
You can make your own buttermilk with milk and k emon juice. Just google it 🙂
Can I use cake flour instead of four?
I never used cake flour. You can give it a try, just the texture might be a little different.
Thanks,
~Donya
I know this is an old post but I just came across it on Pinterest today and was wondering something. All the pound cakes I have made,mostly sour cream or butter ones have had at least 4 to 5 total cups of sugar, yours' only had 2 & 1/2 total sugar. what is the final sweetness factor on a scale of low,to medium to lots? I like mine a little sweet and was wondering if the sugar amount was one of the things you tweaked in this recipe from the original in the book? Thanks if you ever see this and answer.
Thanks – great question. I do not like my cake too sweet, so yes, I tweaked it a bit. Feel free to add my if you like.
Enjoy,
~Donya
I make cream cheese pound cake and notice its 1 cup less of butter in this one. Does the buttermilk make up for that to make it moist? Thanks!
Did you add a glaze to it? Or did you just eat it plain? I'm trying to figure out if the cream cheese flavor comes through…. If it has a strong cream cheese flavor will a simple milk and sugar glaze pair well? Or should I find a cream cheese glaze?
We like it just plain but a glaze would be great if you want some extra sweetness.
XO,
~Donya
Just made this and it came out beautifully. Very moist and delicious. Thank you for sharing.
Making this for a second time! Wow! It’s a large cake… and it is delicious!!! I added a brown sugar glaze! Amazing! Thanks so much for sharing!
So glad you stopped by! Hope you enjoy the cake and you’ve got enough to share, right? 🙂
Thanks!
xo,
~Donya
If using salted butter, should I omit the salt?
Yes, I would. I always use unsalted butter just so that I control how much salt goes in. Good luck! Let me know how it turns out.
~Donya
I just made this cake and it turned out terrific! My husband loved it and I took some to a friend and she thought it was wonderful.
I made it in a 10 cup bundt pan and had so much batter that I also make a couple cup cakes. I didn’t have any buttermilk and used regular milk with a couple tablespoons of lemon juice and let it sit about 15 minutes before making the cake. In addition to to 1/2 teaspoon of baking soda, I added 1/2 teaspoon of baking powder. I made a maple glaze to put on the cake when cool. I definitely will be making this cake again. Delicious!
Oh my goodness, Bonnie! You’ve made my day. I love that you just did “your own thing” and made the changes you needed and wanted. That’s what makes cooking fun. Thank you so much for sharing.
I hope you sign up to get my new newsletter and posts via email. I’ve got lots of good stuff on the way.
XO,
~Donya
Made this today. Delicious.
Thank you for sharing Sandra! I am so glad you made the cake and enjoyed it. It’s one of our favorites.
XO,
~Donya
Hello. Could I sub the buttermilk with heavy whipping cream or is that too weird? Thanks!
Well…..you can try it but I’m not so sure that’s going to work. The texture is definitely going to be off. Let me know how things turn out.
~Donya
can I make this batter in my stand mixer? If so which attachment…the whisk or paddle?
Hey there! I use my paddle attachment with my stand mixer. Hope this helps.
XO,
~Donya
Made this cake. Wonderful! Whole family wants a repeat. I did add 1/2 extra sugar and 1 t. Baking Powder. Marvelous crust on top. Next time I plan on lemon extract. Thanks so much for this winner!
I am so glad you all enjoyed it Carol! You are so welcome and I’m honored that you’ve made one of my recipes. Let’s keep on cooking together, friend!
XO,
~Donya
Should this be kept refrigerated after it is made? Just made it and can’t wait to try it! Looks so yummy!
Sorry for the delay, Sarah. I hope you like the cake. I do not keep mine in the fridge, just on the counter. Hope this helps!
XO,
~Donya
Just an FYI for any diabetics……DH is a diabetic so I used Splenda vs white sugar and Brown Sugar Splenda vs brown sugar….and this cake came out fantastic! Great crust on it, firm texture but not too firm…..just like a regular, really good pound cake. I am making it again right this moment as we had company and ate the entire first cake!
Thank you Cindie! You are the best and I really appreciate your input. You have put a smile on my face with your sweet comments.
XO,
~Donya
In regards to using 2 loaf pans rather than a fluted or tube pan, do you bake both loaf pans st the same time? Does the temperature need adjusting?
Hey Kelly. Yes, you can use 2 loaf pans and cook them at the same time. I turn the pans about half way through baking just to make sure they are cooking evenly. I do not adjust the temp. Just watch the timing, maybe shorten it a bit depending on how your oven cooks. Hope this helps! Let me know.
XO,
~Donya
I noticed you mentioned 2 loaf pans can be used instead, however it doesn’t mention if the baking time varies from that of the tube pan. Is it the same?
Hey Irene, I shorten the cooking time just a bit, maybe 5 minutes when I use loaf pans. My oven runs a bit hot so you might have to start watching the cake at about the 10 minute LESS mark. I hope this makes sense. Keep me posted!
XO,
~Donya