Vanilla Pound Cake with Cream Cheese

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 2

Nutritional value per serving:

Serving size: 1 of 24 servings
Calories 307, total fat 16 G., saturated fats 10 G., proteins 4 G., carbohydrates 37 G., fiber 0 G., cholesterol 93 mg, sodium 165 mg, sugar 23 G.

One of the distinctive features of this pound cake is its light, crispy crust, achieved by sprinkling the sides of the pan with coarse turbinado sugar. It contrasts beautifully with the rich, soft texture of the cake, making it truly special. Another key ingredient is the vanilla bean. It's the natural vanilla that gives this cake its delightful aroma and flavor. This cake goes perfectly with a cup of tea or coffee, but it can also be used to make more sophisticated desserts.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Flour spray, such as Baker's Joy
3 tbsp. l. Demerara or turbinado sugar
350 g unsalted butter at room temperature
220 g of cream cheese at room temperature
2.5 cups granulated sugar
6 large eggs at room temperature
1 tbsp vanilla extract
The seeds of one vanilla pod
3 cups sifted cake flour (measure after sifting)
1 teaspoon coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, cake flour, cupcake, demerara sugar, cream cheese, mint

Cooking the dish according to the recipe:

Preheat oven to 350°F (160°C). Spray two 8x4x2-inch (20x10x5cm) metal loaf pans with baking spray and sprinkle the insides with demerara sugar, tilting the pans to coat evenly.
Place the butter, cream cheese, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2-3 minutes, until light and creamy. Mix with a silicone spatula, scraping down the sides. Reduce the mixer speed to medium and add the eggs one at a time, mixing well before adding the next egg. Stir in the vanilla extract and vanilla seeds.

In a medium bowl, combine the flour and salt. With the mixer on low speed, slowly add the flour mixture to the butter mixture. Stir with a spatula to ensure the batter is smooth. Divide the batter evenly among the prepared pans and smooth the tops. Bake in the center of the oven for 60–70 minutes, until a toothpick inserted into the center of each cupcake comes out clean.
Let the cupcakes cool in the pans for 30 minutes, then carefully turn them out and cool completely on a wire rack.
Serving options:

Pour 2 tablespoons of melted vanilla ice cream into the bottom of each dessert plate, tilting the plates so the center is covered with ice cream. Place a slice of cake on top of the ice cream and sprinkle with fresh raspberries.

Place a slice of pound cake on a dessert plate, drizzle with honey vanilla crème fraîche and garnish with a sprig of mint.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Desserts / Cupcakes, biscuits / Ina Garten / The Barefoot Countess