Tuesday, March 31, 2009

Cake Cravings

There is a hilarious scene in an episode of Sex and the City where Miranda makes herself a homemade chocolate cake. She starts off by eating one thin sliver of the cake and then walks away. The camera frame doesn't leave the kitchen the entire scene. You see her walk back into the kitchen just seconds later and help herself to another minuscule piece of the sinful treat. After she leaves the shot she is once again back within seconds and cuts herself a third helping. This time she is more realistic and portions out a sizable piece of the cake. After her third tasting she covers the cake in aluminum foil trying to make it less accessible. The tin foil wasn't strong enough to keep her out. After a short while she returns to the kitchen and has another piece. This time she covers it with foil and places it in the fridge assuming it to be the final resting place until a later date. Time elapses and she is back once more. She eats another piece; visibly frustrated with her lack of self control she throws the cake in the trash. Miranda thinks this will deter her from ever eating the cake again. In one last desperate scene, they show her back in the frame hovering over the trash can about to make a very dirty decision. She heads over to the sink, grabs the dish soap and pours it all over the cake making it unedible to her tempted tastebuds.

It is a brillant scene and my paragraph above does it little justice. I think the will power struggle she goes through during the short 2 minute scene is captured perfectly and with so much humor. I never could relate to the scene on a personal level because I am not a chocolate lover. I have never had something so rich and decedant tempting me in my own kitchen - that was until this weekend. Although it wasn't the chocolate cake of the sitcom, this pound cake was addictive. I couldn't stop eating it. Everytime I passed the cake stand I lifted the lid and helped myself to a sliver. I felt like I was headed down the Miranda dish soap road very quickly. I made sure to cut up slices to bring to work on Monday in an attempt to get the cake out of my house so it didn't end up in the trashcan drowning in Palmolive.

Cream Cheese Pound Cake
Southern Living November 2001

Yield

1 (10-inch) cake

Ingredients
  • 1 1/2 cups butter, softened at room temp
  • 1 (8-ounce) package cream cheese, softened at room temp
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract

Preparation

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat);

gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.

Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla from the huge 1 liter Mexican vanilla bottle my mother in law shared with me.

Pour batter into a greased and floured 10-inch Bundt pan.

Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack. My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and cruchy but it wasn't pretty so I just threw it away.

207 comments:

1 – 200 of 207   Newer›   Newest»
Gabriela (Gabi With An Eye) said...

Looks satisfyingly delicious! Funny - my DH made a "day cake" this weekend too. Your cream cheese recipe sounds wonderful!

MaryBeth said...

I love pound cake and OMG with cream cheese in it, it has to be over the top good!!

Erin said...

Wow! That cake does look good! And I know the exact scene you're talking about!

lisaiscooking said...

Your cake looks perfect! The texture looks amazing, and I wish I could have a piece or two.

Debbie said...

I always can eat cake. I posted a cream cheese pound cake last week. They are sooo good!

Marta said...

This just looks so nice and moist. a Must-Try for sure!
M

Carolyn Jung said...

Cream cheese makes absolutely everythng better. ;)
So can you actually taste a little more tang in the cake from the cream cheese?

Jessica said...

I love that episode! I can relate because I'm a lover of chocolate; however, your cream cheese poundcake looks really, really good! I probably wouldn't have been able to stop eating it.

Woody said...

Because I have diabetes I didn't eat any of the cake but it sure looked good.






April Fools! I ate few pieces and it was so good.

Veggie Wedgie said...

This cake looks STUNNING

Ragne said...

I know the episode, Your talking about:) Anyway, this cake looks absolutely delicious. I am bookmarking it right now! Thanks

Elizabeth said...

Carolyn,

I really don't think the cream cheese changed the flavor at all. It was really all about the texture. The cake was so moist and dense, it was amazing. I honestly believe that if I didn't make it myself, I would never have guessed that the cake contained cream cheese.

Anonymous said...

You threw away the crust??????? Surely that's your little April Fool joke, right?

Heavenly Housewife said...

I really love reading your blog, so I am giving you an award on my website:
http://www.donutstodelirium.com/2009/04/woo-hoo-award-pass-tiara-darling.html

teresa said...

I have never had pound cake with cream cheese, and I bet it's to die for!

betting_im_not said...

I made this cake over the weekend. It is SERIOUS. I agree that the cream cheese didn't change the taste at all. But this was definitely the most solid pound cake I have ever made. I could only eat a small sliver. We served it with sliced strawberries and a chocolate whipped cream. :)

Anonymous said...

I made this for Easter Sunday. It was a huge hit. Excellent and easy. My teenagers even enjoyed it.

Anonymous said...

So glad to have found this! I think this is the 5th one I've made since finding it on Tastespotting at Easter - today's happens to be for my husband's birthday - he loves it so much that he requested it over a cake I've been making him for 14 years! I'm finally going to write the recipe down rather than looking at it on my laptop each time! :-)

Anonymous said...

I made this cake for Easter Sunday also! Loved it! So did the family! Very addicting could not stop eating it! I am ready to make again thanks for the recipe!

Keryn said...

I just took this out of the oven!!! I cannot wait to taste it! Thanks for the recipe!

Anonymous said...
This comment has been removed by a blog administrator.
Debbie said...

This has been our favorite pound cake for many years-- in fact, my daughter, a super cook herself, requests it for her birthday. A good cup of French Roast and you're having cake for breakfast! Thanks for making the recipe available!

mamma3monkeys said...

I have seen this recipe multiple times the past few weeks, but with lemon. Adding zest from 2 lemons and 1 teaspoon pure lemon extract. 1 FULL teaspoon salt as well. Thanks for tempting me once again to make a pound cake!

sorry, i can't stand typos....

karimakene said...

this cake was very delicious,
thank you
by the way u have very lovely and delicious blog

Sarah said...

I made pound cake last month and it was crazy good. I was exactly like Miranda too.

/sigh

My crust was thicker than yours and very buttered but I LOVE how yours is so evenly colored! Amazing.

Everyday Mom Ideas said...

Im am in the process of making this right now. Thanks for the recipe!

Jen said...

Looks so yummy! I found the photo on Pinterest :) Tried to become a Google Friend, but its not showing up. I am having the same issue.

Jen
www.dishesandsocks.commat

natalie-natalie said...

The photos are amazing? but I'm a bit confused about the temperature is it Farenheit or Celsius?)

Brandi said...

That is one good looking piece of cake. visiting from Pinterest.

Peggy Lee said...

Found this recipe on Pinterest this morning.

Can't wait to try it!

Funchkins said...

Oh this sounds so good! I have to try this out.

Margarida said...

Hi! I found this recipe this morning on Pintrest! I'm going to bake this today as it must be delicious!

Anonymous said...

Found this on pinterest...just got it out of the oven and my oh my is this delicious

Anonymous said...

I just took this out of the oven and it looks fantastic! I have tried a million pound cake recipes and this one looks (and smells) like this will the one to keep!

Emilyah said...

hopefully you see this comment asap. I was going to make this for my son's 1st birthday tomorrow, but am not sure if my idea will work. Can this cake be made as cupcakes? Or does it have to be in a the bundt pan to help it cook with the added heat in the center hole?

christy M said...

I HATE pound cake because every piece Ive ever tried was crumbly and dry. I came across your post on pinterest and had to try it for my hubby. Let me tell you, I am now a HUGE pound cake lover. My husband thanks you from the bottom of his heart :D


OHH and you threw away the crust candy? I grabbed a plate and glass of milk and went to town! lol

Jolene said...

Came across your recipe on Pinterest, and am lOVING the scent wafting through my house!

Can't wait to try it out when I get it to game night tonight! (Am praying for leftovers to bring home, but am doubting it's going to happen!)

Oh, and am SO looking forward to the "crust candy"!

Tracy Peach said...

I am making a princess cake for my 4 year old on Monday and they said it does best with a pound cake (its the wonder mold so basically a bowl turned upside down with a barbie in it) but I need a frosting any recommendations?

Savanah said...

I made this last night and it was delicious. Mine only cooked about an hour and 20 minutes but it turned out perfectly! I followed the recipe exactly as it is written and the only thing I will do differently next time is using a much larger bowl to mix it with! The cream cheese really brings a nice addition to this cake. Just perfect and the crust candy was delish as well! Thanks for sharing this recipe.

Anonymous said...

I make this pound cake all the time. My oldest son wants it for his birthday cake! Try using cake flour instead of AP flour. It makes it so much softer.

Anonymous said...

by not preheating the oven when you bake this cake you will get that nice crunchy outer crust. its been my experience with pound cakes, that people really like that outer crust. i didnt know until recently that you get that by not turning on the oven until the cake is in. just thought i'd share that secret :) now i'm going to make this cake.

Anonymous said...

I can't wait to try this, it looks so delicious!.....thanks for sharing!

Anonymous said...

I have this cake in the oven right now for the first time. I'm taking it to a fundraiser in a few hours. It smells divine! I'm a little worried at the temp being so low -it's been in for over an hour and still not looking like it's cooking on top. I'm going to sleep for another 30 minutes and pray that when I wake up it's perfect! I'll let you know...

Anonymous said...

I made this yesterday and OMG!!! So good! I will put a bit less sugar next time as I found it a bit sweet but other than that DELICIOUS :). I will try cutting up the leftovers and freezing them with parchemin paper seperating each slice.

Anonymous said...

I agree with anon. too much sugar for me but it was very moist and good.

Cindy

Giggles said...

is there no baking soda or baking powder used??? it looks and sounds amazing.....i was thinking of baking it....but wanted to clarify please.

Anonymous said...

when i get to heaven this cake will be at my banquet table and i will serve it to Jesus where He will eat it, smile and say, "well done my good and faithful servant" amen...

Keely said...

Just made this recipe last night on a whim--so glad I came across it! My husband and mother-in-law ( an avid baker) went crazy for this cake! Just the right balance of everything. Beautiful consistency as well. Thanks for the recipe! :)

esther said...

I'm a sucker for pound cake and I think this one would conquer me. But I think I'll still do it.

And I could totally see that scene taking place...you described it well!

Anonymous said...

Too much sugar!!

Jen said...

I loved snacking on the crunchy layer (and so did my dog - don't tell the vet!). I think next time I would use less sugar. I also started with a cold oven and slowly increased the heat until I got to 300. Classic recipe that would be good with additions of citrus zest or almond extract.

TheCraftBarn said...

Yummy! I posted a link to this recipe on my blog...thru my pinterest board.
Thanks!
Jennifer @ The Craft Barn

Fly Girls said...

Delicious! Gave you a shout out on our blog today :)
http://3flygirlz.blogspot.com/2011/12/cream-cheese-pound-cake.html

gracehatter said...

It is in the oven...the batter is one of the most beautiful concoctions I have ever made.

Emily said...

just made this. it was a HUGE hit at my family get together. it was done just as we finished dinner so everyone got hot pound cake and coffee. big fan.

Anonymous said...

I have made this recipe for years. My boys fight over who gets the crispy sweet crust. I cannot believe you threw it away! I always give this as Christmas gifts every year and if my friends don't get it, they are highly disappointed!

Anonymous said...

OMG!!! Your cake looked so good, I just used your recipe and put the cake in the over. I will let you know how it turns out!

Anonymous said...

I tried this recipe and it is delicious. Nice crunch on the outside, firm and melts in your mouth. This was my first time trying a pound cake, and I am so happy for me. Thanks for this recipe.

Starla Jimenez said...

will this work in a regular cake pan? I don't have a budt cake pan.

Catherine said...

Is there a way to make this gluten-free?

Kelly Brown said...

I made this the other day nad it turned out PERFECT! Not one thing wrong with it! My husband, who has not ever been a fan of pound cake before...LOVES it!!! It is really rich and moist! Thanks for sharring your amazing recipe Elizabeth!

http://creativityofkelly.blogspot.com/

V.V. Gonz said...

I love this Pound cake I added Vanilla paste & a smug less Sugar. Im making it into a cake tonight

magali said...

wow looks like my type of cakes, thanks for sharing!
Magali

Heather @ SugarDish(Me) said...

Your post gave me a vision of Rachel from Friends eating cheesecake off the floor of the hallway. As luck would have it, I have everything I need to make this cake in my kitchen right now. Soooo excited.

Gmama Jane said...

This recipe is my Go-To pound cake recipe. Yes, the temp is correct! Most recipe's call for higher tmeps and it makes for dry crumbly pound cake. Low and slow is the key Here are a few tips from a Home Ec teacher (BTW, i did not know about putting cake in a cold oven to get crunchy crust..thanks) Have all ingredients at ROOM TEMP.eggs, cream cheese, butter, alternate adding eggs beginning& ending with flour, switch up flavorings for diff. tastes. MY favorite is 2 t. vanilla/1 t. almond ( I like a lot of vanilla), lemon/vanilla, orange, coconut creme/vanilla, etc...I cream butter for 2 min, add cream cheese cream for 5 minutes add cream cheese and cream till mixed real well. This gives it the dense texture and aireates mixtures since there is no other leavening agent in the cake,. You can tell I've researched my pound cake baking until I got it just right. I now am the Pound Cake Queen!

Ann said...

I couldn't wait to try this...in the oven. Will get back with you when I have tasted it. Hmmm....I think this calls for Blue Bell Homemade Vanilla Ice Cream on top.

Anonymous said...

OMG...I just took this cake out of the oven! It is absolutely gorgeous...and the bit of crust I tasted is YUMMYLICIOUS!

Anonymous said...

Made 24 WONDERFUL cupcakes. (bake for 40 min.)

Amy_M said...

Didn't turn out for me. I'm sure I needed a high altitude adjustment and I just didn't think of it. The flavor was amazing!

Andrea said...

The cake is awesome. Gonna make one today!

Anonymous said...

This is an awesome recipe. I made it last night and it turned out great. Thanks!

Anne said...

I also love this cake although my way is a bit easier and FASTER to get to the cake. Put flour in mixing bowl first, then add sugar, softened butter and cream cheese, add eggs and ALL remaining ingred. at the same time. Mix for 1 minute on medium, scrape down sides and bottom of bowl and mix for 1 - 2 minutes. Pour in pan and bake as directed. I always mixed and mixed but found this little tidbit in Southern Living. It makes making a Pound Cake so much more tempting. Good Baking.

Anonymous said...

My cake did not rise!

Duby said...

do you think i can make this cake NOT in a bundt pan ? -- maybe in a loaf or a 9x13 ?

Debby said...

I just put this cake in the oven and the batter is heavenly. Also, your pictures and great and very helpful. Thanks!
Debby

Anonymous said...

I made this cake today and it's right in the oven now...but it's cracking on the top... What could I have done wrong?

GeGePet said...

Ummmm am I the only one who reached an hour of baking and had a seriously black cake? It tasted awesome on the inside but isn't 1 hour 40 minutes a little long?

Phyllis Blickensderfer said...

The interest in this recipe just keeps growing! My first one is in the oven (batter was awesome!) and I'll start the second in just a few minutes. Will be serving to twenty people at a game night, and I know they are going to love it!

Amy L. said...

I've been using this exact recipe for a few years, now. It is AWESOME. I baked 3 of these cakes last weekend. 1 for home, 1 for my mom to take to work and 1 for my sister-in-law. Yummy.

Amy L. said...

Also, I always put foil on top of the cake after an hour, to prevent over-browning.

MorganaLeFay said...

did you put anything on it as a topping? suggestions? I know fruit would be obvious to serve it with, but what about a "Frosting" or glaze?

Joyce said...

I have been making this poundcake for years and it is a huge HIT!! I also add some almond extract and it is fabulous!! Makes a huge cake!! Very addicting!! Enjoy! Thanks for sharing!

Anonymous said...

I see that this blog post is a few years old, but I recently found your recipe via Pinterest and tried it today. My whole family LOVED it! It is so rich and absolutely delicious. Thanks for the recipe! We will definitely be making this one again!

Anonymous said...

Oh, and to the commenter whose cake ended up burnt, I turned my oven temp down to 275 and cooked the cake for just under 2 hours (about an hour and 50-55 minutes) and it was perfectly golden on the outside. I took it out just after the crispy layer started to pull away from the cake. Maybe try turning the temp down next time? My oven cooks fast, so I always assume 25 degrees lower for any recipe.

WV Bon Bon Queen said...

This recipe is very much like a favorite of ours, "Cold Oven cake" a very dear friend used to make for all the family dinners. Always a hit, and the outer crust you were talking about, that you peeled off, well our friends and family would have really been angry at you for that. She would watch the cake very closely to get that crust on the cake for that was always the best part that we always liked.
The cream cheese sounds like it will make the cake more moist, and with a little different flavor too.
Thanks for this recipe, I will be trying it soon.

Anonymous said...

Curious if anyone has tried this recipe with the reduced fat cream cheese?

Courtney @ Misadventures in Cooking said...

This turned out SO good! I gave you credit, Elizabeth, and linked back. :) Here's the link if you are interested: http://cookingmisadventures.com/2012/05/17/cream-cheese-bundt-cake/

Thanks so much!

Anonymous said...

Hi,

I tried this recipe in a different pan because I didn't have a bundt pan and it came out fine.

Thanks for sharing this recipe.

It's interesting that it doesn't have any leavening agents in it...

Diana said...

OMG, it looks delicious!

sheri said...

can u use powdered sugar to line the pan instead of flour?

Laurie said...

I made this today, it is very decadent but SO worth it. Utterly delicious. I love that paper-thin crisp candy-like outside with the dense but fluffy cake inside, SO GOOD. I used reduced fat cream cheese and it turned out great. Thank you!

Laurie said...

Forgot to add, I blogged it, too.
Cream Cheese Pound Cake

Anonymous said...

I made this today with half the ingredient (only 1 cup sugar) in a 12x6. delicious! was a big hit at the playdate.

Anonymous said...

I have it in the oven right now. My family likes their chocolate, so I scooped out about 1 1/2 to 2 cups of batter when it was all mixed and added about 3/4 cup melted dark chocolate to it. I then layered the vanilla and chocolate batter into my bundt pan and swirled with a knife. We shall see!!! PLan to serve with fresh fruit and whip cream

Lyvvie said...

Thanks for this! I found via Pintrest! I made this with 2 cups of sugar instead of three, vegan spread instead of butter and light cream cheese with the zest and juice of one lemon. It's Amazing!! Has to be one of the best cakes I've ever made. Thank you so much for sharing!

Virginia said...

My mother made something like this every Christmas and put candied cherries and nuts in it. It was best cold, and had baking powder in it. Very good. Virginia

Christine Purr said...

This is SOOO yunmy! A new favorite at ny house. :)

Kristi said...

Has anyone had a problem with the cake exploding/overflowing (Bundt pan) or the middle sinking in (regular pan)? The cake still tastes delicious, but I would love to know how to get that picture-perfect look!
I have no sifter, could that be my problem? Thanks!

Little Magnolia Kitchen said...

I absolutely love pound cake! This cake looks so moist and yummy! The next time I need a cake...this is the one I am making!! Thanks for sharing!

Love food said...

Can you substitute for the sugar

Teri T. said...

Kristi,

I made this in a bunt pan and while it didn't overflow it sure did rise! I sifted my flour, so I don't think that is the problem.

M and M plus 3 said...

I've been making this recipe now for probably 20 years. This is the most requested recipe from my family when I go home to visit in GA. I will sometimes make as many as 10 on a given trip. My brothers would rather have this for a birthday cake vs any other store bought cake. It freezes well and is also great with chopped pecans on top.

Woodcider said...

NO! How could you cut off the bottom?!? It's the best part about the cake! I'm flabbergasted!

Woodcider said...

Definitely need to sift flour in a cake.

Woodcider said...

That may caramelize and stick to the pan. If you don't flour, it will stick.

Edith Guerra said...

i have this cake in the oven. its taking a little over 1h 40m hope it is as delicious as it smells!!!

Raquel said...

This might seem like a silly question, but does this recipe call for salted or unsalted butter? And has anyone tried using cake flour instead of the AP flour? Thanks, in advance, for your help!

Anonymous said...

Just put in the oven, even the batter is delicious! Did a few in a mini muffin to see how they turn out! Wond also how cupcakes would work?

Anonymous said...

6700 calories for whole cake, 18 servings about 375 each. Anyone have about the same?

Kathleen said...

Oh no...now you've done it...heading to the store for more eggs.I want it with my coffee tomorrow morning!

Kathleen said...

I found it on pinterest...

Anonymous said...

Everytime I bake a pound cake it cooks over the pan and runs down the sides. I see how full this pan is with batter and I have to ask -did it cook over the sides of the pan?

TheVegan said...

I just baked this, and it's delicious! I used a little less than 2 cups of sugar,and it was still *plenty* sweet. Also upped it to a tablespoon of vanilla.

@ The anonymous person who commented before me, I had no problem with the cake running over. It was the perfect size.

Roseanna McClenachan said...

i made this pound cake tonight for my family 2 adult males & a 16 month old. they LOVE it!!! we put strawberries, raspberries & pineapple on top. i will not buy pound cake ever again!!! THANK YOU!!!!

Samantha Jones said...

I made this last week and we've been enjoying a sliver every night since. It's delicious and divine and we're going to be so sorry once we've finished it all! While it's delish on it's own, I think it would be even more fabulous with a small drizzle of chocolate or caramel sauce.

LadyJ said...

Noooo you threw away the best part..lol. Can't wait to try this out...yum!

Molly said...

NO NO NO....say it ain't so!!!
(Throwing away the CRUST.....that most delicious BEST Part????)
Thanks for the recipe! :)

Awesome Amy said...

I tried the recipe, I think I am just not a fan of poundcake? I did blog about it..
http://awesomeamy-ablogaboutnothing.blogspot.com/2012/08/cream-cheese-poundcake.html

Anonymous said...

Making it right this second!!!!!

MsNikki said...

I'm baking this cake now. First time trying anything homemade. Can't wait to try it.

Anonymous said...

After many failed attempts at pound cake and only getting DRY results. FINALLY!! This is the best pound cake that I have ever made! Thank you so much for the post. I will be using this recipe for many years to come.

Unknown said...

This cake is AMAZING!! This is the second one I've made. This time I used less sugar, only 2 cups, and did not get the sweet crusty top that peels off. Both times they are picture perfect, did not boil over, and I did not sift my flour. I "fluff it" before spooning the flour into a measuring cup. I used shortening and flour to prep the bundt cake pan. We topped it with fresh raspberries mixed with a little raspberry jam. My friends loved the cake. This time we might try strawberries. Thank you for the recipe!!!

Anonymous said...

Best pound cake ever,and I'm not a fan of pound cakes. Made this a few weeks ago,and am making another one tonight.....it does double duty as breakfast with a good cup of coffee.

Elaine Kimery said...

I made this for a friend at work last Thursday, and it was a huuuuuge hit.!! Everyone loved it..thank you so much for a great recipe, I will keep forever..!!

Elizabeth said...

Anonymous Overflow,

I have made this cake several times and never had an overflow issue. This batter is very dense, give it a try you might be pleased!

Elizabeth said...

Raquel,

I always use unsalted butter in my recipes.

Elizabeth said...

Kristi,

I think it is very important to sift, not sure if it caused your sinking issues though...

Try it again with sifting, you could also use a fine mesh sieve to sift if you have one of those!

Elizabeth said...

sheri,

I wouldn't line the pan with powdered sugar (worried it might caramelize), you don't want to take any chances of this cake not separating from the pan perfectly.

justjo83 said...

I want to make this in a loaf pan, does the recipe change at all if I do that?

tracerscouponaffair said...

ThIs looks sooo good!

Heidi said...

I found this recipe on Pinterest and decided to try it. I was the best decision I made! This is the best pound cake I've ever made! And yes I had the same results as you on the top crunchy layer, but who cares this is one of my go to recipes. Thanks so much.

Aimee Christian said...

That episode CRACKS me up! I'm the same way about a great pound cake, it's always calling my name. My recipe I got from a friend, is almost the same with the addition of a little almond extract that doesn't add a distinctive almond flavor, just a little something. Here's the recipe if you like.
http://fromchapelhilltochickenville.blogspot.com/2010/11/crock-pot-apple-butter-with-cinnamon.html

Anonymous said...

I made this cake back in September and was not impressed. I followed the recipe to the letter. The cake smelled wonderful while in the oven, came out absolutely gorgeous, but it was virtually tasteless. I even made a lemon glaze for it and it still was lacking.

Anonymous said...

I made this over a month ago and it was a hit at home and work! I'm looking forward to making it in a few days for Thanksgiving! Thanks for sharing the recipe!:)

Family Harvest Ministries said...

I have this in the oven right now. I am so eager to try it. Yummy.

Erin Lynne said...

Just made this cake, and the Miranda reference couldn't possibly be more true! It is amazing!

Anonymous said...

This cake rocks! It's the only one my dad likes and actually requests I make!

Hope Smith said...

This is an awesome cake!! Perfect consistency and great flavor.

Anonymous said...

GREAT!!!!.. My crust did not brown.. after almost two hours at 300... I guess.. I need to place the cake in a "cold" oven.. HUSBAND loved the cake... THANKS for sharing!!!!.. My mom used to bake this cake.....

Tiffany said...

I love this recipe and so did the guests at my party! I ws thinking of separating the batter into mini bundts - should I adjust the time/temp of baking?? Thanks!

Elizabeth said...

Tiffany,

I have never tried to accomodate the recipe to work with mini bundt pans, but have often thought about it because I think they would make awesome gifts. I would definitley think you would need to adjust cooking time, but I really am not sure. If you decide to try it out, please report back. I would love to know how they turn out. Good Luck!

Rose Edwards said...

I made this once before and it was a hit! So I am preparing to make it yet again for Christmas Eve! Loved this recipe...

Anonymous said...

Just made the cake...But can we leave it outside? Or it has to go on fridge(cause of the cheese)? Hope someone can answer,
thank you :)

Anonymous said...

Just made this cake again last night..perfect taste and texture! Since it is a true butter cake it keeps really well and mellows at fairly cool room temp wrapped or in a cake keeper. If we have any left after two days it gets sliced and put into fridge or freezer. Mine cooks in preheated oven at 300 with two pyrex cups of water on same rack. Varies from hour and a half to hour and forty five minutes..use buttered floured 10 in tube pan..cook until firm lightly brown and cracked on top.

Anonymous said...

I literally just made this cake the other night and brought it to work! LOVE LOVE LOVE! Thanks for this awesome recipe! :)

Anonymous said...

I just ppopped this one in the oven. My first time baking this one, crossing fingers :)

Anonymous said...

Made it today. Absolutely the most delicious cake ever! The crunchy top/bottom is a delicious treat. Thank you! A new family favorite!

Anonymous said...

I made the cake last night and it is amazing (and I just ate a piece for breakfast!) Wonderful flavor and sweet crunchy outside. I made a cherry-brandy compote along with it, but I think just a plain slice is my favorite way to eat it.

Julie Barnes said...

I have my third cake in the oven as I type. I slice it up Saran Wrap each piece and then freeze. This is a fabulous cake and tastes even better when it is still slightly frozen.

Anonymous said...

made one today with home-made raw cream cheese and raw home-made butter from sour cream, also cutting sugar in half and replacing with sucanat.

Antoinette said...

What a great recipe. I'm making two today for Superbowl. I agree the crunch crust is not pretty but it taste good :-)

Anonymous said...

ARE YOU CRAZY!?! The top is the very best part!

Anonymous said...

I made it today, it was still raw in the middle, too thick and the cream cheese did not make a difference in the taste, sorry had to throw it in trash. :(

Anonymous said...

My husband made this and some cara cara orange curd to go with it. Absolutely delicious! Thanks for the recipe!

Anonymous said...

I alternate cup of flour and 2 eggs until all is used. I also cream butter and sugar for a while, and sift flour 3 times. It makes for a lighter cake. Another thing I do is use about a tsp of vanilla and about a half of tsp of almond flavoring...use the cap so not exactly sure measurement. Also, in the original recipe above you said you threw away thr crust??? Around here that would be a huge sin/crime. That is what EVERYONE fights over and wants.

Theresa Nicholson said...

I am going to make this cake this weekend! I have been trying many pound cake recipes in search for the perfect one. They've all been good, but not amazing...missing something. I'm betting it's the cream cheese. I cannot wit. I love that scene from the show. Classic! I may find myself in that very predicament this weekend.

Krista said...

I made this for my Mom's birthday and she loved it. She said it was yummy and moist, and she requested that I make it again a week later.

Note: I only made half of the recipe and it filled up 65% of a standard bundt pan.

Thanks for the amazing recipe!
~Krista

Virginia Llorca said...

Then butter a slice on one side and nuke til butter melts. About eleven seconds. Has to be a sin.

Anonymous said...

Made this last night.. Awesome! I did add a little lemon zest husband and brother in law loved it!!

Anonymous said...

The absolute best pound cake recipe I've found yet! Only change was that I used just under 3 cups of sugar. It was perfect! I wondered about the crunchy crust everyone mentioned, well, let me say... I didn't toss it. I left it intact, it wasn't too crunchy or too sweet, it was just right & everyone loved it! Made it a couple of weeks ago, and now I'm being asked to make another!

Sadie said...

Oh yeah this is truly a wonderful recipe!! Made it and loved it. Thanks for sharing it!!

Dawn said...

Do you serve this fruit or anything or just plain?

Thanks! Looks good.

Michelle George said...

I made it yesterday. Turned out ok, but bake time was a little too long and the outtrer part that was touching the pan tastes burnt. I'd try this again and watch it a little closer so I could take it out in time.

Anonymous said...

This is in the oven right now.
It looks great! Te batter is up to the top of my bundt pan. hope it stays in there. Can't wait to taste this.

Lori Gladden said...

You are correct! This IS the best poundcake in the world. I've been making it since the mid-1990s. My daughter claimed if for herself and changed the flour to cake flour and made a great cake even better. My advice: don't overcook it.

Anonymous said...

turned out great, thanks for the recipe, everyone at my work loved it!

Patricia Esquivel said...

Hi, looks very good. Do you have to mix baking powder too?

Patricia Esquivel said...

Looks very good!!No baking powder?

Anonymous said...

I have used this recipe for years and always a hit. My recipe states START in COLD OVEN VERY IMPORTANT! Lol not kidding it does say that. Also it says to use cake flour and it does make a difference I have done it both ways. Also I prefer this particular pound cake with almond flavor it enhances the cream cheese. This is an awesome cake

Susan Booker said...

I've baked this cake twice and its turned out great both times! The texture is so smooth, and its moist, not dry! The crust is great too! Thank you so much for sharing! This is now MY POUND CAKE recipe!!

Anonymous said...

I know right! That's the best part.

Anonymous said...

This is the recipe I have been using for years. I bake mine in a regular pound cake pan so I can turn the cake upside down and leave the crust on the top. That is my favorite part of this cake.

Melody Corsiglia said...

I tried this recipe and loved it, would it be alright if I shared it as part of a "My Favorite Pinterest Recipe Finds" post on my new blog (prettyontheinsidemommy.blogspot.com)? I would link back to your blog and give you full credit for the recipe. Thanks for letting me know!

Anonymous said...

This is so good! I have made it 4 times in the past 2 weeks!! My family and friends are loving it! I added cocoa powder last time (3/4 cup) and the result was mind blowing!
(LoL, yes, I have food issues!)
Thanks you so much for sharing this!

Anonymous said...

I just made this cake tonight, it is delicious.

Anonymous said...

My cake is cooling, and is minus a slice. Delicious, and great texture. One of the best pound cakes I've ever made! Glad I tried this one. I have so many recipes.
Dorothy "Miss Dorie" Lewis

Deidre said...

This is my first time making it. I put the batter in cupcake pan and baked for 40 minutes. It turned out to be extremely delicious. I love the texture very much!

Julie said...

The cake is in the oven right now and smells yummy -- I followed the recipe exactly and have a funky shaped bundt cake pan and it filled it up by about 75%. Hopefully it turns out well!! It's a birthday cake, so fingers crossed! I'll come back and post after I try some.

Anonymous said...

This is a fabulous pound cake. In response to some earlier posts, pound cakes don't have leavening agents like baking powder. Do not try to reduce calories by slipping in lesser fat items. It's a cake, for heavens sake. It is supposed to crack on the top when it is nearly done. And,if it overruns the pan, you probably used self rising flour by mistake. I have one in the oven right now and can't wait!

Anonymous said...

I took the cake out with 30mins left. I thought I was done. This is my first time making a puns cake. It's still really good just doesn't have the thick texture to it. But I learned. :) very good still

Anonymous said...

I too had a look of horror reading that sentence.....the crust is THE best o art of a pound cake. And if you can bake it where it doesn't crack and stays on the cake when you remove it from the pan, you my friend are a cake baking wizard!

Anonymous said...

I have made this pound cake time and again. It is tried, tested, and true! Hands down the best recipe that I have found! Thank you for posting and sharing with the world!

Anonymous said...

This is, by far, the best pound cake recipe. I've made it several times and always get compliments for it being the best pound cake ever. I do substitute the flour for cake flour. It is delicious and you are right about the crust, it tastes like candy! So yummy! Thanks for sharing.

Jane Burger said...

Has anybody tried freezing this cake? I would like to make some smaller loafs to give as gifts for Christmas. Need something I can make ahead. Thanks for your help

Anonymous said...

Talking about a sin... growing up, my mom would slice pound cake, smear with butter, and put it under the broiler until it browns lightly. omgosh!! Thanks for sharing the recipe!

Anonymous said...

Call me Miranda, because I can't get enough of this cake! Thank you for this quick and easy recipe!

jmphillirn said...

Want to make this for a neighborhood dessert gathering...Love this pound cake by itself, but wondering how to make it a chocolate pound cake? Have you tried to alter the flavorings with any success? Thanks!

1shoremama said...

I bake ALOT & consider myself very good at it. Was looking for a yummy pound cake recipe to make a strawberry short cake with in honor of my daughter receiving a special sacrament. When it comes to special occasions, I always put taste before health conscious! Being that this cake got such GREAT reviews & was said to be so easy & "best pound cake" ever, I decided to give this recipe a try. Cake was extremely dense but not in a good way. Had a weird saturated, solid texture, very hard to describe because the cake was fully cooked. Felt very heavy in my stomach afterwards. I will say the batter tasted amazing, the thin layer of crust on top way delish & the cake itself did have a nice "flavor" HOWEVER that is it, texture was all off. I followed the directions to a T, only thing I did different was bake it in a sheet pan rather than a bundt pan as I covered it w/homemade whipped cream & strawberries. I am an avid baker, I bake almost daily whether it's a desserts or making my own bread. I did eat some of it as again it had a nice "taste" & I really wanted to like it, of course was covered in homemade whipped cream & berries too but after a few fork fulls couldn't bring myself to eat another bite, texture was all off.. huge disappointment! Never have I made something loaded with so much cholesterol & sugar and never will I again. But again so many great reviews & like I said, I usually go for taste over health when it comes to special occasions. Sounds like overall many others enjoyed this recipe but this is just my opinion and I couldn't help but share it.

Elizabeth said...

1shoremama,

Sorry you didn't enjoy your results. This cake is definitely designed to be a pound cake made in a bundt pan or loaf pan though and not a sheet cake. As evident by its absence of leavening agents in the recipe, this cake is intended to be a very dense and heavy cake just like a traditional pound cake. Better luck next time. Thanks for sharing.

Elizabeth said...

jmphillirn,

I haven't played with flavor variations of this cake before. Please do report back and let us know if you have any success in the chocolate addition to this cake.

Anonymous said...

I added lemon one time as well and a bag of frozen blueberries once, right now trying a bag of frozen raspberries :-)

Chanda said...

Oh man, I made this cake last night, amd I had to peel off the crusty layer too, but the cake is amazing!!! Thanks for sharing!

Anonymous said...

Im baking it as i type now. Btw...the sugar is 600 grams...is that correct ??? It looks alot to me

Anonymous said...

Finished baking it...it tastes yummy, but it is too dense for my liking and the crust is too thick and sweet. The inside is ok tho..it looks so good, easy to cut and the appearance is perfect. Surprisingly, my dear husband likes it ! He says the cake is milky, not too sweet and densely smooth. Oh well...not everybody has the same taste bud do we ?

Anonymous said...

I have to disagree... my grandmother's pound cake was( and still is) the best pound cake ever !!! and she didn't use cream cheese

Anonymous said...

This recipe is the absolute BEST! I have used it for years with the addition of almond extract! Make sure you beat each egg until fully combined and the texture of the cake will be fluffier than a normal pound cake. I like my crust to be light brown so
I lower the temp to 325 and cook for @ 1hr. 15 min.

Anonymous said...

Wouldn't baking at 325 be raising the temp?

Anonymous said...

This is an excellent pound cake. I cut the cake in quarters and will freeze until ready to make trifle over the summer. Enough for three trifles after using the first piece for strawberry shortcake. Thanks for posting.

Sew Farm Girl said...

This is a great pound cake recipe! I usually have to cook it a little longer than called for, but it is delicious!!!

I found you via Pinterest. Thanks for sharing!

Blessings!

barowlett4277 said...

I made this yesterday! Everyone enjoyed it. I only had 4 eggs and it still tasted great. I also added 1 tsp of almond essence and 1/8 tsp of Lemon essence. We placed it in a cold oven and ours baked at 300° 1 hour 10 minutes. We will be making it again.

«Oldest ‹Older   1 – 200 of 207   Newer› Newest»