11 febbraio 2013

Cream Cheese Pound Cake

More cheese. :)

I'm turning into a baking blog, but what the heck, huh? I have been baking every other day - very simple bites - even though all I want is a midday nap. ;) But you know, it's such joy when you see young ones heartily tuck into your labour of love ... and that's the only reason why I take the trouble.

Years from now, they are not gonna remember these cakes as much as they will remember me. Whatever I do for them in the here and now, becomes part of their childhood memories in time to come.

This was what Mommy used to do with us; tell us; feed us.

It's the little things ... like outings, stories, and yes, homemade treats at tea. These are the precious days of our lives. :)

I saw this Cream Cheese Pound Cake recipe at Joy of Baking and I have to say, it's super. It is not too heavy - if you are wary of pound cakes - and has an absolutely lovely lemony zing to it. VERY nice! I give it 2 thumbs up.

I did, however, do some tweaking - like halving the proportions, reducing the sugar, reducing the butter, and increasing the amount of cream cheese.

DO try this at home. :)

(from Sara Foster's The Foster's Market Cookbook and sighted at Joy of Baking)

Serves 6
* Note: The following recipe includes my adaptations.

- 195g all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 150g unsalted butter, room temperature
- 140g package cream cheese, room temperature
- 200g castor sugar
- 3 large eggs, room temperature
- 1/2 tsp pure vanilla extract
- Zest of a lemon or orange

1. Preheat oven to 175°C and place rack in center of oven. Butter and line an 8-inch round cake tin. I used a 6-inch square cake tin and it was too small, resulting in the top doming and cracking. If you are using a square tin, a 7-inch one should be just right. For Bundt pans, I have no idea what size. Anyone?
* A side note: If a recipe calls for round tins, and you want to use square ones, always remember to use 1-inch smaller ... for the simple reason that square tins hold more batter than round ones of the same size.

2. In a large bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest and beat until incorporated.

4. Add the flour mixture and mix just until incorporated. Pour the batter into the prepared pan and smooth the top.

5. Bake for about 50 mins. Do check at the 30 min-mark for over-browning.

6. Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too soon.)

7. This cake will keep several days at room temperature and one week when refrigerated. Can also be frozen.

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