Do you know Joy? Joy the baker? I <3 Joy. She is one of the first food bloggers I started following back when I discovered food blogs in 2009. Over the years I’ve gotten to “know” Joy through her posts and her food. I made my first vegan pumpkin bread with Joys help. She introduced me to the company Minted that Will and I have used for our Christmas cards 3 years in a row now. There have been cupcakes (with this frosting) , pancakes, as well as quinoa cakes. And my personal favorite, OMGWTFBBQ!
I was excited when Joy’s cookbook released. Joy has an amazing skill for harmonizing butter and sugar so I knew it truly would be a celebration of butter and sugar. But sadly, her book has been sitting on the shelf. See I have this struggle… I love all things sugar, butter, and flour. But I also know that I can’t eat that stuff as my cravings would like. What is a girl to do?
Feed the church! See we have coffee and sweets at church before and after the Sunday morning service. It’s a volunteer thing and they have been needing volunteers. Now I’m not quite sure why I didn’t think about this before. If I volunteer to bring something each week, it is guaranteed way to let me bake/explore, have a taste, photograph, and then get it out of the house. All while being able to bless others with a sweet treat. Win win.
With today being Mother’s day I wanted to make something simple and traditional. Something that on it’s own perfectly pairs with a cup of tea or coffee. Not a recipe that has 4 odd ingredients all of which are in the 10 word title of the recipe. Cream cheese pound cake.
Cream cheese, butter and sugar get whipped together.
Vanilla for a little distinction. I <3 Penzys Spices.
The dry ingredients bring it all together.
Ready to bake. Even though I used the right size pan, I feel like I had just a little too much batter in the pan. I think next time I may pull a little out so it doesn’t go over the sides.
The cream cheese totally steps up to the plate and creates an incredibly moist pound cake. I enjoyed mine plain with a cup of Earl Grey. Though I would love to pour some berries over top and maybe even dollop some whipped cream on top.
Cream Cheese Pound Cake
Recipe adapted from: Joy the Baker Cookbook
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 8oz package cream cheese, at room temp
- 1 1/2 sticks unsalted butter, at room temp
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 eggs
Preheat oven to 325 degrees. Grease and flour a 9 x 5 loaf pan.
Whisk together the flour, baking powder, and salt in a medium size bowl.
In a large mixing bowl, beat the cream cheese with an electric mixer till soft and semi-fluffy. Add the butter and sugar and beat till light and fluffy, about 2-3 minutes. Then stir in the vanilla.
Add 1 egg and beat till completely completely mixed in. A good minute or so. Repeat process with each additional egg. Scrape down the sides of the bowl as needed.
Add half of the flour mixture and mix in by hand. Once thoroughly combined, add in the remaining flour mixture and mix well.
Pour in to prepared pan and bake for 30 minutes. Once the time goes off, rotate the pan and cook for an additional 30 minutes. Cake is done when a wooden skewer/tooth pick inserted into the middle of the cake comes out clean. If it doesn’t come out clean, return the cake to the oven and cook for an additional 5 minutes. Repeat to check for doneness.
Remove cake from oven and let cool in pan for 20 minutes. Then remove from pan and let cool completely on a wire rack.
Makes 1 hefty loaf