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.
No comments:
Post a Comment