Wednesday, April 20, 2011

The Cake Slice : Cold Oven Cream Cheese Pound Cake

This month's recipe for The Cake Slice , we are still baking from Cake Keeper, is a wonderful cake made with cream cheese and cooked starting from a cold oven.
I made half a recipe and our cake wasn't small.
We really loved this cake and I strongly suggest you try it !
Please visit the blogroll to see more cakes !

Cold Oven Cream Cheese Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)


360g cake flour
1½ tsp baking powder
200g unsalted butter, softened
230g cream cheese, softened
500g caster sugar
6 eggs
1 tbsp vanilla extract
1½ tbsp grated fresh ginger
1 tbsp grated lemon zest


Adjust the oven rack to the lower – middle position. Grease a large 10-12inch Bundt pan and dust with flour.
Combine the flour and baking powder in a medium mixing bowl.
Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl when necessary.
With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each
addition. Beat in the vanilla, ginger and lemon zest.
Turn the mixer to low speed and add the flour mixture, a few spoonfuls at a time, scraping down the bowl after each addition. Then mix of 30 seconds on medium speed.
Spread the batter into the Bundt tin and place the cake in a cold oven. Turn the oven to 160C and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.
Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack. Cool completely before slicing and serving.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.


Gloria said...

This look delicious and beauty! gloria

Champa said...

For some reason, pictures aren't loading. I halved the recipe too.

Maria♥ said...

Natalia, your cake is so beautiful with the shape of the flower!

I have this cookbook too :)


Champa said...

That is a cool pan you have got there. I haven't seen such a bundt pan.

Emily said...

Lovely pan! Your cake looks great!

manu said...

Bellissima!!! Buona Pasqua

Ivy said...

The cake looks delicious. My best wishes for Happy Holidays.

Anonymous said...

Love your rose shaped cake! You always bake in such cool pans! =)

Claudia said...

Natalia - I love anything baked with cream chese so yes, I am loving this vicariously until I make it!

Katie said...

Wow love the shape of your bundt cake. So pretty.

Monica said...

Che bello...!! Ci sentiamo dopo Pasqua per fare qualcosa insieme? Buone vacanze!

Rachel said...

very pretty bundt. I halved the recipe too.

Kelly-Jane said...

I halved my second try at this cake, and it was just the right size. Love your rose, it's beautiful :)

marifra79 said...

Ma che bella! Carinissima la forma che le hai dato, dalle mie parti di stampi così non se trovano, proprio peccato! Un abbraccio e tantissimi auguri di Buona Pasqua!

Nancy/n.o.e said...

Ciao Natalia! Love your beautiful cake - I've already copied the recipe and hope to try it soon. Wishing you a Happy Easter!

Monica H said...

I halved the recipe and it still made a ton of cake too! The full recipe must be huge!

I like your Rose Bundt- pretty!

shayma said...

it's very pretty- and i would love to have it with that perfect 'cappuccio' in the morning for breakfast. x shayma

TeaLady said...