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.
The Recipe:
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.
The Results:
I think I stated pretty much everything you need to know at the very beginning: easy and out of this world.
What caught my eye originally (on Pinterest, once again) was how beautiful a color this cake is. And I love me a bundt cake – a perfect and pretty shape without any of the work.
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.
And this is where we moved to out of this world… seriously amazing.
Cake win number two for the week; I’m on a roll, folks.
Happy Thursday!
I’m digging your roll! This looks AWESOME! I just might have to get over my whole fear of cake thing for this one. Yum!!! 🙂
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I’m so glad I got your comment, Kristy – made me change my role to roll! Darn spell check doesn’t catch those. 🙂 I truly think you could do this cake, Kristy…easy and the kiddos would LOVE it – if mine are any indication.
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I’m glad for your lack of self control because this bundt looks fantastically delicious 😀
Oh my god worthy 🙂
Cheers
Choc Chip Uru
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It so is, Uru!
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Oh, WOW! I love the cream cheese addition to this cake. I can only imagine how soft and moist it makes it. YUM! I like your roll…I am totally digging it and want to jump on board and make this cake! Have a great weekend!
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Everytime I make a bundt cake, Geni, I think of you…I bet this would be amazing with some of your Kahlua ganache and icing…just saying. 🙂
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This cake looks amazing! I have a bundt-phobia, but I’d try to get over it to try this recipe.
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I love bundt cakes in the spring.. I think it’s the shape.. the tradition and your flavors here are awesome!! I wonder if there’s a birthday coming up so I can make this..
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If you make it, you won’t regret it – I promise!
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I say if they look this good, keep them coming.
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Cake is one of those few things in life that makes everyone happy, and you have two cakes in a row. I am so excited to see that your blog is flourishing! Cheers, Kate
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Thanks, Kate! Your first comments helped me keep going at the beginning. Hope you are well!
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I have been looking for this recipe for several years now. Had it out and made it at least once a month. Lost my copy and was very disappointed. So excited to find it again. Thanks so much!!!
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Shortening?? Where does that come into the instructions???
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Sorry, the original recipe called for 1 1/2 c butter but I didn’t have enough. I subbed in the shortening. Thanks for catching that – I’m going back in now to fix it. 🙂
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