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.
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
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)
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.
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.
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.Pin It