Philadelphia Cream Cheese Pound Cake Recipe
Philadelphia Cream Cheese Pound Cake is a timeless, rich, and delectable dessert, perfect for family gatherings or any special occasion. This recipe, hailing from lovewithrecipes.com, showcases the luscious, velvety texture imparted by Philadelphia Cream Cheese, making it a favorite in the realm of pound cakes. The unique method of baking from a cold oven further adds to its charm, ensuring a tender and evenly baked cake every time. Let’s dive into the details of crafting this culinary masterpiece.
Recipe Overview
Name: Philadelphia Cream Cheese Pound Cake
Total Time: 1 hour 50 minutes
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Category: Dessert
Keywords: Weeknight, < 4 Hours
Yield: 1 large cake
Calories per Serving: 622.3 kcal
Aggregated Rating: 4/5 (Based on 2 reviews)
Servings: Varies (Typically 10-12 slices depending on the size of the slices)
Ingredients
Here’s a detailed list of the ingredients you’ll need, including their specific quantities:
- Butter – 3/4 lb (equivalent to 3 sticks)
- Philadelphia Cream Cheese – 1 package (8 oz)
- Sugar – 3 cups
- Eggs – 6 large
- Cake Flour – 3 cups
- Vanilla Flavoring – 1 tablespoon
Nutritional Information (Per Serving)
- Calories: 622.3 kcal
- Fat Content: 32.2 g
- Saturated Fat Content: 19.1 g
- Cholesterol Content: 174.8 mg
- Sodium Content: 300.1 mg
- Carbohydrate Content: 77.7 g
- Fiber Content: 0.6 g
- Sugar Content: 50.7 g
- Protein Content: 7.3 g
Instructions
Follow these step-by-step instructions for a perfect Philadelphia Cream Cheese Pound Cake:
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Preparation of Ingredients:
- Ensure all ingredients, including eggs and cream cheese, are at room temperature. This step is crucial for achieving a smooth batter and even baking.
- Note: You can leave the cream cheese, butter, and eggs out overnight to ensure they reach the desired temperature.
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Creaming the Butter and Cream Cheese:
- In a large mixing bowl, cream the butter until it is light and fluffy.
- Add the cream cheese to the butter and continue to mix until thoroughly combined.
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Adding the Sugar:
- Gradually add the sugar to the butter and cream cheese mixture.
- Mix until the sugar is fully incorporated and the mixture is smooth.
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Incorporating the Eggs:
- Add the eggs one at a time, ensuring each egg is fully blended into the mixture before adding the next.
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Mixing in the Flour:
- Gradually add the cake flour to the mixture.
- Stir until the flour is fully incorporated and the batter is smooth.
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Adding the Vanilla:
- Add the vanilla flavoring to the batter.
- Mix until the vanilla is evenly distributed throughout the batter.
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Preparing the Pan:
- Grease a tube pan thoroughly.
- Pour the batter into the prepared tube pan.
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Baking the Cake:
- Place the cake in a cold oven. Do not preheat the oven.
- Set the oven to 325 degrees F (163 degrees C) for electric ovens or 300 degrees F for gas ovens.
- Bake the cake for 1 1/2 hours (gas ovens may require only 1 hour). Start timing from when you turn on the oven.
- The cake is done when a toothpick or cake tester inserted into the center comes out clean.
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Cooling and Serving:
- Remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes.
- Carefully remove the cake from the pan and place it on a wire rack to cool completely.
- Once cooled, slice and serve.
Tips for Success
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Room Temperature Ingredients:
- Ensuring that all ingredients are at room temperature is crucial for a smooth batter and optimal baking. Cold ingredients can lead to a lumpy batter and uneven baking.
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Creaming Process:
- The creaming process is essential for incorporating air into the batter, which contributes to the cake’s texture. Cream the butter and cream cheese thoroughly before adding the sugar.
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Adding Eggs Slowly:
- Adding the eggs one at a time allows each egg to emulsify into the batter, ensuring a smooth and even mixture.
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Baking in a Cold Oven:
- Starting with a cold oven might seem unusual, but it allows the cake to bake evenly and prevents the outside from baking too quickly before the inside is set.
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Testing for Doneness:
- Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake; it should come out clean or with a few moist crumbs.
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Cooling Properly:
- Letting the cake cool in the pan allows it to set and makes it easier to remove. Cooling on a wire rack ensures even cooling and prevents the bottom from becoming soggy.
Serving Suggestions
Philadelphia Cream Cheese Pound Cake is versatile and can be enjoyed in various ways:
- Classic: Serve slices plain or with a dusting of powdered sugar for a simple yet elegant presentation.
- Fruit Toppings: Top with fresh berries or a fruit compote to add a burst of color and flavor.
- Whipped Cream: Add a dollop of whipped cream for a light and airy complement to the rich cake.
- Ice Cream: Pair with a scoop of vanilla ice cream for a delightful dessert experience.
- Glazes: Drizzle with a simple glaze made from powdered sugar and milk or lemon juice for added sweetness and visual appeal.
Variations
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Lemon Cream Cheese Pound Cake:
- Add 1-2 tablespoons of freshly grated lemon zest and replace half of the vanilla with lemon extract for a citrusy twist.
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Marble Pound Cake:
- Divide the batter in half and add 1/4 cup of cocoa powder to one half. Layer the two batters in the pan and swirl with a knife to create a marble effect.
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Nutty Pound Cake:
- Fold in 1 cup of chopped pecans or walnuts into the batter for added texture and flavor.
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Chocolate Chip Pound Cake:
- Mix in 1 cup of mini chocolate chips for a delightful chocolate surprise in every bite.
Storage
- Room Temperature: The cake can be stored at room temperature in an airtight container for up to 3 days.
- Refrigerator: For longer storage, wrap the cake tightly in plastic wrap and store in the refrigerator for up to 1 week.
- Freezer: The cake freezes well. Wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
FAQs
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Can I use regular flour instead of cake flour?
- Cake flour gives a finer, more delicate crumb. If you must use all-purpose flour, subtract 2 tablespoons of flour for each cup and replace it with cornstarch, then sift well.
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What if I don’t have a tube pan?
- A bundt pan can be used as a substitute, but make sure it’s greased and floured well to prevent sticking.
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Why start in a cold oven?
- This method allows the cake to rise evenly, leading to a more uniform texture and preventing the outer edges from overbaking.
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Can I add other flavors or extracts?
- Yes, you can experiment with different extracts such as almond or coconut to tailor the flavor to your preference.
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What’s the best way to ensure my cake doesn’t stick to the pan?
- Grease the pan thoroughly with butter or shortening, and then dust it with flour. Alternatively, you can use a baking spray that contains flour.
Review Highlights
- Review 1: “A delightful cake with a rich and creamy texture. It was easy to follow the recipe, and the result was a hit at our family gathering.”
- Review 2: “I loved the simplicity of this pound cake. Starting in a cold oven was new to me, but it worked perfectly. The cake turned out moist and flavorful.”
Conclusion
The Philadelphia Cream Cheese Pound Cake is a cherished dessert that embodies classic flavors with a luxurious texture. Whether you’re serving it plain, adorned with fruit, or enhanced with a glaze, this pound cake is sure to be a crowd-pleaser. The combination of butter and cream cheese creates a moist, dense cake that is both versatile and delicious. With its simple preparation and elegant outcome, this cake is perfect for any occasion, making it a staple in your baking repertoire.
Enjoy baking and savoring this delightful Philadelphia Cream Cheese Pound Cake, a true testament to the joy of homemade desserts. Happy baking!
