Cream Cheese Pound Cake
It has taken us many, many years to finally perfect our cream cheese pound cakes. I remember once when we had our small coffee shop and were baking 6 pound cakes at one time. ALL of the cakes fell! What a disaster and utter disappointment not to mention the cost of all of those wasted ingredients!
Over the years, we have discovered a few things that make the difference and produce a nice, fine-textured cream cheese poundcake every time (you never want to have a "sad streak" in your cream cheese poundcake!):
~~Use a high quality cream cheese. We usually are not food "snobs" but it makes a world of difference. Do not try to save money by buying cream cheese in a large block.
~~Use unbleached flour for this pound cake and make sure that you sift your flour before adding to the mixture.
~~Bake your pound cakes in tube pans, not bundt pans. Makes it a lot easier to remove the cake after baking.
~~This cake needs to be baked low and slow. We bake ours at 300 degrees for 1 hour and 45 minutes!
Good luck with baking your Cream Cheese Pound Cake! But, if you would rather have us bake for you, visit our eBay listings.
No comments:
Post a Comment