Cold Oven Cream Cheese Pound cake

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Wishing every one a great 2014!! May this year bring joy and make your dreams come true!!

To celebrate the New Year I have a great cake recipe to share with you, a ‘Cold Oven Cream Cheese Pound cake’.

Almost all cake/baking recipes start with the line, preheat the oven to X degrees. This particular recipe is an exception to that, in the sense that it is placed in a cold oven, i.e the oven is started only after placing the batter in the oven. I was intrigued by this, and was wondering whether this would work, and also how doing this would change the outcome of the cake. I also had been wanting to try a cream cheese pound cake and decided to myself that this would be the next cake I bake. I made this for a gathering and it was a super hit.

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In case you are wondering, the cold oven helps the cake rise higher and thus, makes it less dense than most pound cakes. It also helps achieve a slightly crispy crust. You can bake this in a 12 cup bundt pan, a tube pan or halve the recipe for a loaf pan.

From Cake Keeper Cakes by Lauren Chattman
Ingredients:
3 cups cake flour
1 1/2 tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, softened – at room temperature
8 oz cream cheese, softened
1 1/2 cups sugar (original recipe calls for 2 1/2 cups)
6 eggs (room temperature)
1 tbs pure vanilla extract
1 1/2 tbs grated fresh ginger
1 tbs grated lemon zest
powdered sugar, for dusting top of cake(optional)

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Method:
Adjust the oven rack to the lower-middle position. Grease a 12-cup bundt pan/tube pan/loaf pans and dust with flour.

Combine the dry ingredients: flour, baking powder and salt in a medium mixing bowl.Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium high speed until pale white and creamy, about 3 minutes, scraping down the sides of the bowl if necessary.
With the mixer on medium speed, add the eggs one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla, ginger and lemon zest.Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed. Transfer the batter to the prepared pan.

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Place the cake in a cold oven. Turn the oven to 325F and bake, without opening the door, until the cake is golden brown and a toothpick inserted in the center comes out clean, 65-80 minutes.
Cool the cake in the pan for 15 minutes, then invert it onto rack. Dust with powdered sugar. Cool completely before slicing and serving.

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Verdict: The cake was moist, had tender crumbs and was light to the bite. The lemon and ginger zest add a refreshing flavor to the cake. It is a really great cake and yields a lot! If you plan on just making this for your family – halve the recipe. All in all, a great pound cake recipe.

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