Crusty Cream Cheese Pound Cake
Crusty Cream Cheese Pound Cake offers a rich, moist texture with a delightful crust. The combination of cream cheese and cocoa creates a luscious chocolate flavor, making it perfect for special occasions or indulgent treats. Its dense yet tender crumb appeals to chocolate lovers and cake enthusiasts alike.
Ingredients
Instructions
- Cream together butter and shortening.
- Gradually add sugar, beating well at medium speed.
- Beat in cream cheese until fluffy.
- Alternately add cocoa and flour to the mixture.
- Add eggs one at a time, beating well after each addition.
- Begin and end with the flour mixture when mixing.
- Stir in vanilla.
- Pour into a greased and floured 10-inch tube pan.
- Bake at 325°F (163°C) for 1 hour and 15 minutes.
- Cool in the pan for 10 minutes, then remove.
Tips & Substitutions
To achieve the perfect crusty texture, ensure your butter and cream cheese are at room temperature for easy creaming. If you prefer a lighter version, you can substitute half of the butter with Greek yogurt. Be careful not to overmix the batter after adding the eggs, as this can lead to a denser cake. For variation, consider adding chocolate chips or nuts for extra flavor.
Serving Suggestions
This crusty cream cheese pound cake is delightful on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a fresh fruit compote or a drizzle of chocolate sauce. For a complete dessert experience, consider serving alongside a slice of Vanilla Cream Pie Or Pudding.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the microwave for 10-15 seconds, or in the oven at 300°F (149°C) until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Crusty Cream Cheese Pound Cake contains roughly 927 calories, with 8g protein, 77g carbohydrates, and 50g fat. It is a good source of iron (18% of the Daily Value), protein (16% of the Daily Value), and calcium (13% 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 flour?
While cake flour provides the best texture for this pound cake, you can use all-purpose flour in a pinch. However, the cake may be denser. If using all-purpose flour, add an extra tablespoon of cornstarch for a lighter crumb.
How do I prevent the cake from sticking to the pan?
To ensure easy removal from the tube pan, thoroughly grease and flour the pan before pouring in the batter. You can also use a non-stick baking spray with flour for added assurance against sticking.
Can I add different flavors to the cake?
Absolutely! You can enhance the flavor by adding citrus zest, such as lemon or orange, or substitute the vanilla with almond extract for a different twist. Feel free to experiment with other extracts to find your favorite combination.
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).