Wednesday, 20 April 2011
The Cake Slice April 2011: Cold Oven Cream Cheese Pound Cake
As this was still more cake than I’d anticipated I decided to give one away to my grandparents. I had one cake in a large star design and the other in a heart design. As you can see the heart one came out perfectly, whereas the star one got stuck on one side (must had missed one corner when oiling the pan) and so it stuck and despite me spending 10 minutes gently poking and prodding it, it broke when I tried to get it out. Still I was happy that the heart one turned out well, as this was the one I’d been hoping to give to my grandparents. Whew.
Despite its rather misshaped appearance the cake itself was delicious. It was light, moist and tender with a delicate crumb and a slightly chewier outer crust. The vanilla and lemon flavours came through strongly with the ginger being quite subtle but adding its own special ‘something.’ It was the perfect cake to accompany some freshly baked rhubarb and some natural yoghurt. Very clean fresh flavours.
The recipe itself was unusual (at least to me) in two ways. Firstly it contained cream cheese which I’m sure helped give it its moist texture and secondly you place the cake in a cold oven before turning it on and letting the cake come to temperature and bake along with the heating of the oven. This worked well for me but I suspect results may differ depending on the efficiency and speed of your oven.
I loved this cake and my grandparents were delighted with theirs too. I’d made it gluten free but didn’t tell the family till after they’d eaten it and they said they wouldn’t have known. I suspect this is again thanks to the moisture giving properties of the cream cheese. I’ll have to try baking with it again.
The recipe shown below is for the full quantity. I halved this and baked it in two 6inch Bundt tins for 40 minutes from a cold oven. Click here to see The Cake Slice blogroll
Cold Oven Cream Cheese Pound Cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
360g plain flour (I used Doves gluten free self raising flour)
1½ tsp baking powder
200g unsalted butter, softened
230g cream cheese, softened
500g caster sugar (I only used 400g)
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.