Sandra This Paula Deen Cream Cheese Pound Cake is a rich and moist recipe, which is made with cream cheese and butter for an ultra-tender crumb. It’s a classic, foolproof recipe, ready in about 2 hours (plus cooling time).
Paula Deen Cream Cheese Pound Cake Recipe Ingredients
For the Cake:
- 1 ½ cups (3 sticks) unsalted butter, softened, plus more for pan
- 1 (8 oz) package cream cheese, softened
- 3 cups sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour, plus more for pan
- ½ teaspoon baking powder
- ½ teaspoon almond extract or vanilla extract
For the Optional Grilled Plums:
- 12 ripe plums, pitted and thickly sliced
- ½ cup (1 stick) butter, melted
- Honey, for serving
- Fresh mint, for garnish
How To Make Paula Deen Cream Cheese Pound Cake
- Preheat and Prep Pan: Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch tube pan or Bundt pan.
- Cream Butter and Cheeses: In a large bowl with an electric mixer, beat the 1 ½ cups of softened butter and the softened cream cheese at medium-high speed until creamy. Gradually add the sugar, beating until the mixture is light and fluffy.
- Add Eggs and Flour: In a separate medium bowl, whisk together the flour and baking powder. With the mixer on low speed, add one-third of the flour mixture to the butter mixture, beating until just combined. Add 2 eggs and beat until just combined. Repeat this process twice more, alternating the flour and eggs.
- Finish and Bake: Stir in the extract. Spoon the thick batter into the prepared pan and spread it evenly. Bake for 1 hour and 10 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. If the top is browning too quickly, you can cover it loosely with foil for the last 10 minutes.
- Cool the Cake: Let the cake cool in the pan on a wire rack for 10 minutes. Carefully invert the cake onto the rack to cool completely before slicing.
- Prepare Grilled Plums (Optional): Preheat a grill to medium heat. Brush the plum slices with melted butter. Grill for 2 minutes per side, until just softened and grill marks appear. Serve alongside slices of the pound cake, drizzled with honey and garnished with mint.
Recipe Tips
- How do I get a tender, not tough, cake? The most important step is not to overmix the batter after you begin adding the flour. Mix on low speed only until the flour streaks disappear. Overmixing develops the gluten and will result in a dry, tough pound cake.
- Why should my ingredients be at room temperature? Using room temperature eggs, butter, and cream cheese is essential for a smooth, well-emulsified batter. Cold ingredients don’t combine as easily and can result in a dense, heavy cake.
- How do I prevent the cake from sticking? For a detailed pan like a Bundt or tube pan, it is crucial to grease and flour it very well. Use softened butter or shortening to get into every crevice, then add a few tablespoons of flour and tilt and tap the pan until it’s completely coated, shaking out any excess.
- How do I know when the pound cake is done? The most reliable method is the toothpick or wooden skewer test. When a skewer inserted into the deepest part of the cake comes out completely clean, with no wet batter attached, it’s ready.
What To Serve With Cream Cheese Pound Cake
This rich, dense pound cake is a showstopper on its own, but is elevated with simple toppings.
- The recommended grilled plums with honey and mint.
- A simple dusting of powdered sugar.
- A dollop of fresh whipped cream and seasonal berries.
- A scoop of vanilla ice cream.
How To Store Cream Cheese Pound Cake
- Room Temperature: Store the completely cooled cake in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
- Refrigerate: For longer storage, you can refrigerate the cake for up to a week.
- Freeze: This cake freezes wonderfully. Wrap the whole cake or individual slices tightly in plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature.
Cream Cheese Pound Cake Nutrition Facts
- Serving Size: 1 slice (1/16 of cake)
- Calories: ~550 kcal
- Protein: 8g
- Carbohydrates: 60g
- Fat: 32g
- Saturated Fat: 20g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
This is the process of beating softened butter (and in this case, cream cheese) and sugar together with an electric mixer until the mixture is very light in color and fluffy in texture. This step incorporates air into the batter, which is essential for the cake’s structure.
Sinking is often a sign of underbaking. Make sure a skewer inserted into the very center of the loaf comes out completely clean. It can also be caused by opening the oven door too early or by using old baking powder.
A 10-inch tube or Bundt pan is recommended. If you use a different size, you will need to adjust the baking time. A smaller, deeper pan will take longer to bake through.
Try More Recipes:
Paula Deen Cream Cheese Pound Cake Recipe
Description
An incredibly rich, dense, and moist pound cake with a tender crumb, thanks to the classic Southern addition of a whole block of cream cheese.
Ingredients
Instructions
- Preheat oven to 325°F. Generously grease and flour a 10-inch tube or Bundt pan.
- In a large bowl, cream the softened butter and cream cheese. Gradually beat in the sugar until light and fluffy.
- Beat in the extract.
- Whisk together the flour and baking powder.
- On low speed, alternate adding the flour mixture (in thirds) and the eggs (2 at a time) to the batter, beginning and ending with the flour.
- Pour the batter into the prepared pan and bake for 1 hour and 10 minutes, until a skewer comes out clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Using room temperature ingredients (butter, cream cheese, eggs) is crucial for a smooth, well-combined batter.
- Do not overmix the batter after adding the flour; mix only until just combined to ensure a tender cake.
- Greasing and flouring the pan meticulously is the most important step to prevent the cake from sticking.
- This cake is delicious on its own or served with the optional grilled plums and honey.
