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Crusty Cream Cheese Pound Cake
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Crusty Cream Cheese Pound Cake

4 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 1/2 cups butter, softened
1 pkg (8 oz.) cream cheese, softened
3 cups sugar
6 large eggs, room temperature
1 1/2 tsp vanilla extract
3 cups plain flour
1/4 tsp salt
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Let's Make It
1
Preheat oven to 300 degrees F. Grease and flour a 10-inch tube or bundt pan. Beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating 5 minutes. Add eggs, one at a time, beating until yellow disappears. Add vanilla, mix well. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. The batter will be very thick.
2
Pour batter into prepared pan. Fill a heat proof, 2 cup measuring cup with water, and place in oven with the cake pan.
3
Bake 1 hour and 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10-15 minutes; remove cake from pan and cool completely on wire rack.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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