Last week rushed by in a hurry. Many events packed into what seemed like a few hours now appear to be just a blur. All in the life of a mom with three kids trying to get the school year off to a good start.
Anyway, in the middle of all that craziness, I tried out a new cake to send up north with my mom for my Grandma B. We can’t ship cakes successfully over the border, but we sure can hand deliver!
Grandma loves fruity things, cinnamon, and many other flavors, but not chocolate so much. I was happy to oblige and explore the world of “non-chocolate” because so often I’m baking for folks who want chocolate. I came across this simple pound cake (a bit similar to Aunt Belva’s pound cake, with cream cheese and vanilla), but it exchanged white for brown sugar. Sounded good to me!
In the midst of finishing up the cake, I baked it for 80 minutes – the recipe called for 60-75 minutes. But – I really didn’t want to send a dough-y, not finished cake to my grandma, who is an extraordinary baker. However – once I had it wrapped up tight and in the freezer to prepare it for sending with my mom, I began to have doubts! It is possible I over baked it! I’m really hoping I’m not sending a dry cake!
At any rate, I’ll have to keep you posted on how it all turns out and a few photos too. Grandma should be able to catch a bite of the cake later today!
Here’s the recipe! (I found it on “asouthern-soul.blogspot.com”)
Brown Sugar Cream Cheese Pound Cake
1 8-ounce package cream cheese – softened
1/2 cup unsalted butter – softened
1 1/2 cups granulated sugar
1 cup brown sugar – packed
5 large eggs – room temperature
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla
- Preheat oven to 325 degrees.
- Butter and flour a 10-inch tube pan, bundt pan or 2 loaf pans
- Add cream cheese, butter and sugars to mixing bowl and beat with an electric mixer until light and fluffy.
- Add eggs one at a time, mixing well about, 1minute after each egg.
- Sift together flour, baking soda and salt.
- Combine buttermilk and vanilla in a small measuring cup and stir.
- Alternate adding flour and milk to butter/egg batter – starting and stopping with flour.
- Pour batter into buttered, floured tube or bundt pan.
- Bake for approximately 1 hour or up to 1:15 hours. Check if done with a cake tester or wooden skewer.
- Let cool for 15 minutes then gently remove from pan.