Okay, folks, let’s talk about this Paula Deen cream cheese pound cake. I saw this recipe floating around and thought, “Why not give it a whirl?” I’m no professional baker, but I do enjoy a good baking challenge every now and then. So, I gathered my ingredients, rolled up my sleeves, and got to work.
First things first, I preheated my oven to 325 degrees Fahrenheit. While that was warming up, I grabbed my trusty stand mixer. If you don’t have one, a hand mixer will do just fine, but be prepared for a bit of an arm workout.
I tossed a couple of sticks of softened butter into the mixer, along with a block of cream cheese. Make sure both are at room temperature, or you’ll end up with lumpy batter. I let those two buddies get acquainted in the mixer on medium speed until they were nice and creamy. This took about 2-3 minutes, give or take.
Next, I gradually added in the sugar. I used regular granulated sugar. I poured it in slowly while the mixer was still running. Once all the sugar was in, I cranked up the speed to high and let it go for a good 5 minutes. You want the mixture to be light and fluffy. It is the key step.
Now, for the eggs. I cracked six large eggs, one at a time, into the batter. I made sure each egg was fully incorporated before adding the next one. Patience is a virtue in baking, or so they say. It is true! After the eggs, I added a splash of vanilla extract.
In a separate bowl, I whisked together the dry ingredients: all-purpose flour and a pinch of salt. Some folks sift their flour, but I didn’t bother. With the mixer on low speed, I gradually added the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, or your cake will be tough. And that is the last thing you need.
I greased and floured a tube pan. You can use a Bundt pan too, I guess. I poured the batter into the prepared pan and smoothed out the top with a spatula.
Into the oven it went! I baked it for about an hour and 20 minutes. The recipe said 1 hour and 15 minutes to 1 hour and 30 minutes, so I just kept an eye on it. The cake is done when a wooden skewer inserted into the center comes out clean.
Once it was done, I let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. This part was a little nerve-wracking, but thankfully, it came out in one piece.
The Result
- The cake had a beautiful golden-brown color.
- It was incredibly moist and dense, just like a good pound cake should be.
- The cream cheese added a subtle tanginess that I really enjoyed.
All in all, I’d say this Paula Deen cream cheese pound cake was a success. It wasn’t too difficult to make, and the end result was delicious. I’ll definitely be making this one again. Give it a try, and let me know how it turns out for you! And I sliced it and served it with a dollop of whipped cream and some fresh berries. Delicious!
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