Saturday, August 16, 2008

Cream Cheese Pound Cake

This week had been hectic at work and by Thursday, I was starting to dream of a weekend where I would lazily be glued to my bed watching olympics all day. It kind of happened, but only because I was feeling sick. I didn't want to move all day yesterday even if I was already hungry. I also got weekend work calls which I was forced to attend to. I started feeling better late in the afternoon, probably after getting a lot of sleep and popping two mefenamic acids. As my day started (which was already around sundown), I decided to bake something for breakfast the next day. I had been fancying baking the Cream Cheese Pound Cake recipe from Sarah. I love yellow cakes, and the recipe had been getting rave reviews from those who tried it at baking911.

The recipe is a variation of the original Pound Cake recipe by Nick Malgieri. The recipe replaces some of the butter with cream cheese (yummy!). The batter was very easy to make, and after mixing all the ingredients, I poured the batter on a disposable baking foil because I don't have a real tube pan. The cake was supposed to bake for 45 minutes and when the cake starting to brown, the smell swirled in the kitchen. It smelled so delicious. After 45 minutes, the cake was done and here's how it looked like in the oven.

I was planning on frosting it with some strawberry or chocolate syrup once served in the morning. However, it tasted so good that we did not bother touching the syrups that we had on the side. It's really that good! The crumb and the texture of the cake is also very smooth and fluffy and would be ideal to make and layer. I would make this again soon on a round pan, and try decorating as this one is also sturdy. I still have some leftover slices, I'll be eating it for breakfast again tomorrow in the office with some really hot coffee.

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