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TheDishyLife on 6.20.2010
This was great. The cream cheese absolutely makes this cake. So moist and creamy. I added a lemon glaze to mine (www.thedishylife.com) Thanks angpritch!
Mini Cream Cheese Pound Cakes
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Description
Cream cheese pound cakes baked in fluted bundtlette pans. So rich from the butter and cream cheese, and there’s no baking powder or soda since the four eggs give all the lift these need. Great plain or with fresh fruit.
Ingredients
- 1-¼ cup Butter, Or 2 1/4 Sticks, Softened
- 2 cups Sugar
- 6 ounces, weight Cream Cheese, Softened
- 2 teaspoons Vanilla
- 4 whole Eggs, Beaten
- 2 cups All-purpose Flour
- 1 pinch Salt
Preparation
1. Preheat oven to 350° F and grease and flour two 6-cup mini fluted pans.
2. Cream together the butter and sugar in a large mixing bowl.
3. Beat in the cream cheese until smooth. Stir in vanilla. Mix in eggs.
4. Add flour and salt, stirring until moistened.
5. Fill individual baking cups two-thirds full and bake in 350° oven for 35-40 minutes or until golden around the edges. Fill any empty cups with water so the pan will be evenly heated while the cakes are baking. Let cakes completely cool and remove cakes from pans.
6. For a large bundt pan, bake for 1 hour to 70 minutes.
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okieflow on 5.8.2010
I took these for teacher appreciation week sweet treats. The teachers loved them. The mini bundt looks really nice for really not a lot of work.