Cream Cheese Cake(Italian)
A rich Italian-style cream cheese cake featuring pecans and coconut, with a moist texture and delightful flavors that suit dessert lovers and special occasions.
Ingredients
Instructions
- Beat egg whites and set aside.
- Cream the butter or oleo and shortening until smooth.
- Add sugar and beat until smooth.
- Add egg yolks one at a time.
- Combine flour and baking soda.
- Add flour mixture alternately with buttermilk, starting with flour and ending with flour.
- Stir in vanilla, coconut flakes, and chopped pecans.
- Fold in the beaten egg whites.
- Pour batter into prepared pans and bake at 350°F for 40 to 45 minutes, checking at 35 minutes.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form before folding them into the batter. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Chopped walnuts can also replace pecans for a different flavor. To enhance the cake's coconut taste, consider using unsweetened coconut flakes.
Serving Suggestions
This cream cheese cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve with a side of fresh fruit or a light salad to balance the richness. It’s also a great addition to a dessert table featuring other Italian recipes, such as Tiramisu or Panna Cotta.
Storage & Reheating
Store any leftover cream cheese cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place slices in a microwave for 10-15 seconds or warm them in an oven set to 300°F for about 5-10 minutes until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Cheese Cake(Italian) contains roughly 542 calories, with 5g protein, 35g carbohydrates, and 31g fat. It is an excellent source of vitamin C (22% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 607mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can substitute the pecans with walnuts or almonds if you prefer a different flavor. Just be sure to chop them similarly to maintain the cake's texture. Each nut variety will bring its unique taste to the cake, making it versatile.
What can I do if my cake is too dense?
A dense cake could be a result of overmixing or improperly measured ingredients. Ensure you measure flour correctly by spooning it into the measuring cup and leveling it off. Also, be careful not to overmix once you add the flour and buttermilk to avoid developing too much gluten.
How can I make this cake more flavorful?
To enhance the flavor, consider adding citrus zest, such as lemon or orange, to the batter. You can also incorporate spices like cinnamon or nutmeg for a warm note. Additionally, using high-quality vanilla extract will make a noticeable difference in flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).