Perfect for summer-Cream Cheese Pound Cake with Kahlua drizzle
My son celebrated his 27th birthday with his family in Little Rock, and his request for dessert was "something cream cheese and pound cake." Well, as a matter of fact, son, there is something called a cream cheese pound cake. I found this recipe at www.sallysbakingaddiction.com (where there are a ton of great recipes), and I tweaked this only with the Kahlua drizzle.
CREAM CHEESE POUND CAKE
adapted from www.sallysbakingaddiction.com
- 1 and 1/2 cups (3 sticks) unsalted butter, softened to room temperature
- 8 ounce block full-fat cream cheese, softened to room temperature
- 2 and 1/2 cups granulated sugar
- 1/3 cup sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 6 large eggs, at room temperature
- 3 cups cake flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- Preheat oven to 325°F. Not 350°F. Generously grease a Bundt pan with butter or nonstick spray.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
- On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.
- Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 75-95 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. The key to pound cake is a slow and low bake time. Use a toothpick to test for doneness. Once it comes out completely clean, the pound cake is done. This is a large heavy cake so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.
- Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely.
- Pour Kahlua drizzle over cake. (recipe follows)
- Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
1/2 cup heavy cream
2 T. Kahlua
5 ounces of semi-sweet chocolate pieces
1 T. cocoa powder
Place cream, Kahlua and chocolate in a saucepan or double boiler and stir until chocolate is melted and smooth. Pour over cooled cake. Thank me later.