Cream Cheese-Brown Sugar Pound Cake
Tuesday, December 3, 2019 Cooking
Unusual for the use of cream cheese, combined with brown sugar and buttermilk, this more than a traditional cheese cake. You can use your imagination and your great taste with berries for decorating finished cake . Cream cheese adds moisture to your cake.
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 cup light or dark brown sugar
6 large eggs
3 cups sifted all-purpose or cake flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup fresh or reconstituted powdered buttermilk
1 Tbsp. vanilla extract
Preheat oven to 325 degrees, butter and flour a 10-inch round cake pan. Bundt pan can also be used. Line with parchment paper . Brush the pan bottom and sides with butter, add flour, remove excess. Butter and flour the paper.
Beat the softened cream cheese, butter, granulated sugar, and brown sugar with an electric hand mixer until light, about 3 minutes. Add eggs one at a time, beating for 1 minute after each addition.
Sift the flour, baking powder, and baking soda, and salt onto a piece of waxed paper.
Combine the buttermilk and vanilla in a small bowl.
Add a third of the flour mixture at a time, alternating with half the buttermilk, to the butter-egg mixture, beginning and ending with the flour . Pour into the prepared pan.Give the pan a light tap on the counter, to remove any air bubbles that may have formed.
Bake 60 to 75 minutes , until a wooden toothpick inserted into the center comes out clean. The internal temperature of the cake should be 190 to 195 degrees on an instant-read thermometer. Cool in the pan for 10 minutes on a wire rack. Remove from the pan and cool completely. Remove the paper. This cake freezes well, when tightly wrapped for a month.