Edit
*By day 2 the sweetness has reduced and the cake has mellowed...perhaps owing to the cheese in it..
So I guess I will reduce only 1/4 cup of sugar next time.. :)
The following recipe is adapted from http://www.marthastewart.com/349993/cream-cheese-pound-cake
Ingredients
- 3 cups all-purpose flour ( as some recipes called for cake flour, just to experiment, I have replaced 2 tablespoons per cup of flour with corn starch and sifted well)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter
- 1 package (8 ounces) Philadelphia brand cream cheese
- 3 cups sugar
- 6 large eggs
- 1 tablespoon vanilla extract
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Preheat oven to 325 degrees. Grease two 7 inch pans with cooking spray/ butter.
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In a medium bowl sieve/ whisk together flour, baking powder and salt. Set aside.
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Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla. Gradually add flour mixture. Beat just until incorporated.
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Pour the batter into the prepared pans. Bake until the cake is golden brown and a cake tester inserted in the cakes comes out clean, but with a few moist crumbs still attached, about 90 minutes in my oven...keep an eye on it after 50 minutes.
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Place the pans on a cooling rack and cool for 20 minutes, then remove the cakes from the pans and let cool completely. Serve at room temperature.
Notes:
With the addition of corn starch, the cake is lighter than the one I had made with APF.
