I know, I know, I know… two cakes in a row.
I have no self-control. (Especially when I see something that looks so good. And necessary. Like right now.)
Though my right now got pushed off a day when I realized it needed an hour and forty minute baking time (and we had t-ball) – I am very glad I read through all the directions before I made this one.
This recipe is pretty simple, but the results are out of this world.
Cream Cheese Pound Bundt Cake, adapted from Elizabeth’s Edible Experiences
1 c butter, softened at room temp
1/2 c shortening
1 (8-ounce) package cream cheese, softened at room temp
3 c sugar
6 large eggs
3 c flour
1/8 t salt
1 T vanilla extract
Preheat oven to 300 degrees. Lightly grease and flour a 10 inch bundt cake pan.
Beat butter, shortening, and cream cheese at medium speed with an electric mixer until creamy (do not over beat); add sugar gradually beating well until fully incorporated. Add eggs, one at a time, beating at low-speed until mixed in. Gradually beat in flour and salt, also at low-speed until just blended. Add vanilla.
Pour/scoop into bundt pan. Smooth top with a spatula. Bake for 1 hour and 40 minutes, or until a toothpick comes out clean from the middle.
Let cool on wire rack for 10 to 15 minutes. Remove from pan and let cool completely on rack.
I think I stated pretty much everything you need to know at the very beginning: easy and out of this world.
This cake is buttery, cream cheese-y, and sweet. I’m not going to lie and tell you it’s light, but it’s denseness isn’t overpowering at all – and it is as moist as can be.
The bottom (which was the top when cooking) gets almost crispy and caramel-y, which is a fun bonus texture. This cake is amazing as a stand alone, but I just had to try it with a little strawberry topping.
Cake win number two for the week; I’m on a roll, folks.