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.
Brown Sugar & Cream Cheese Pound Cake
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 10 mins
Brown sugar, cream cheese pound cake
Course: Dessert
Cuisine: American
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.