Sunday, 20 January 2013

Cold-Oven Cream Cheese Pound Cake

This is my first time baking a cake in a cold oven. I never knew we could do that... Apparently, baking this Cream Cheese Pound cake in a cold oven gives it time to rise nicely. The crust is golden-brown & the crumb is moist & velvety. However, I found it quite sweet when I took a bite on the day I baked it. But the next day,  it tasted much better. Still, the next time I bake this, I think I'll reduce the sugar slightly.





Cold-Oven Cream Cheese Pound Cake
Recipe by  Lauren Chattman from Cake Keeper.

3 cups cake flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2-1/2 cups sugar
6 eggs,  room temperature
1 tablespoon pure vanilla extract
1-1/2 tablespoons grated fresh ginger (I didn't use.)
1 tablespoon grated lemon zest
  1. Adjust the oven rack to the lower-middle position. Grease a 12-cup Bundt pan and dust with flour. Combine the flour, baking powder, and salt in a medium mixing bowl.
  2. Combine the butter, cream cheese, and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary.
  3. 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.
  4. 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.
  5. Place the cake in a cold oven. Turn the oven to 325F and bake, without opening the oven door, until the cake is golden brown and toothpick inserted in the center comes out clean, 65 to 80 minutes.
  6. Cool the cake in pan for 15 minutes, then invert it onto rack. Cool completely before slicing and serving.
  7. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
NB: I made only half the recipe & baked in 6 mini bundt pans for about 35 minutes.


I am submitting this post to Bake-Along #38 hosted by Joyce of  Kitchen Flavours, Lena  of Frozen Wings and Bake for Happy Kids.


6 comments:

Zoe said...

Hi Faeez,

Nice to have joining our bake-along. Your pound cakes look great! Totally agree with you the texture and taste develop further when these cakes were allowed to rest until the next day.

Zoe

kitchen flavours said...

Hi Faeez,
Your mini bundts looks very cute! I can see the smooth texture and moistness of your cake! I did reduce the sugar more than half as I find that it contains lots of sugar!
Thank you for baking along with us!
Hope you have a nice delicious week!

Mich Piece of Cake said...

Your cake is so beautifully done. Love how golden it is. Nice meeting you via the Bake Along.

lena said...

that's a beautiful bundt cake! the bundt designs are pretty too!if i remember correctly, i also reduced the sugar by almost 20%..well actually i always do that for most of my cakes. Glad that you are able to find time to join us and so nice to have you baking again with us!

Edith C said...

using a bundt pan gives this cake an added bonus.

Janine said...

your bundts look amazing! the crumb looks so tight and delicious :)

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