I made cup cakes using a Cream Cheese Pound Cake recipe for the Gilmore Park Church community kitchen Christmas potluck. We always celebrate the last meeting of the year with a potluck party. We love to share what we learn from the kitchen in this time of celebration.
I made the Cream Cheese Pound Cake in cup cake form for easy sharing in a potluck party and also it takes shorter time to bake. In addition, I do not have a 4-quart tube pan as in the original recipe.
This is indeed a very rich cake. I love the nicely balance of sweet and salty taste of the cake. I find that portion control in very crucial during the holiday season. You can still enjoy the holiday food you love but just watch the portion size.
Ingredients
- 1 1/2 cups butter, softened (no substitution)
- 1 (8 oz) package cream cheese, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 1 1/2 teaspoons vanilla (or almond extract)
- 3 cups all-purpose flour
- 2 teaspoons salt
Click on the link below for the instructions.
Instructions
Preheat the oven to 350F. Generously grease two 8″ x 4″ loaf pans, or a 4-quart tube pan or line 3 large muffin pans with 36 paper baking cups).
 Combine the flour and salt in a medium bowl and whisk to mix well. Set aside for later use. |
 In a large bowl, cream the butter and cream cheese until smooth. |
 Add the sugar, beat until light and fluffy with no sugar granules remain, about 5 to 7 minutes. |
 Add the eggs, one at a time, beating well after each addition. |
 Mix in vanilla. |
 With the mixer on low, add the flour and salt mixture in two additions. |
 Pour the batter in the prepared pans. Tap pans to eliminate any large air bubbles in the batter. |
 If you are baking in loaf pans or tube pan, bake for 60 to 75 minutes, or until a cake tester inserted into the cake comes out clean. You might need to add 5 more minutes of baking time for the tube pan. If you are using muffin tins, bake for 16 to 20 minutes, or until cakes tests done. If the tops begin to brown too quickly, tent loosely with aluminum foil.Rotate the pans half way the baking time for even baking. |
 Cool in pans for 10 minutes. Turn out the cakes, or remove the paper cup from the muffin tins, cool completely, with the tops up, on a wire rack. This cake does not need frosting as it is already so rich by itself. Enjoy. |
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1 user responded in this post
OOO! I’m going to have to try this!
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