Cake Recipe - Almond Cream Cheese Pound Cake




Chef's note:
If using a cake pan for this cake, add 2 tablespoons of flour and increase the baking time by about 5 minutes.


1. Place a wire rack in the middle of the oven and preheat the oven to 180°C. Grease and flour a 12-cup donut pan. Set the pan aside.

2. In a large bowl, combine cake mix, cream cheese, eggs, water, oil, vanilla, and almond extract. Beat with an electric mixer on low speed for about 30 seconds until well combined.

3. Stop the machine and scrape down the sides of the bowl with a rubber spatula.

4. Increase mixer speed to medium and beat until batter is light and fluffy, about 1 minute. Pour the mixture into the prepared pan and smooth the surface with a rubber spatula.

5. Place the pan in the oven and bake for 40 to 45 minutes, until the cake springs back when pressed lightly in the center.

6. Let the cake cool in the tin on a wire rack for 20 minutes.

7. Run a long knife around the edges of the cake, gently shake the tin and turn the cake upside down onto a wire rack or cake tin.

8. Leave the cake to cool for at least 20 minutes. Sift over the powdered sugar if you like. Cut and serve. Store tightly closed at room temperature for up to 5 days.

Meyer Lemon Cream Cheese Puff Cake:
Prepare the base for the almond cream cheese pound cake but omit the vanilla and almond extracts and add the grated zest and juice of 1 Meyer lemon to the base. (A Meyer lemon is slightly sweeter than a regular lemon and is actually a cross between a lemon and a tangerine.) Cook according to directions.

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