It is time for another cake from Cake Keeper Cakes by Lauren Chattman. This month the Cake Slice Bakers chose a Cold Oven Cream Cheese Pound Cake. I think that what I enjoy most about being part of this group is the friendship and how much I have learned from this wonderful group of bakers. It challenges me not only to try new recipes, but to look at them in a different way.
My first thought when I saw this this recipe had been chosen was "well, this sounds interesting". My second was "holy cow, am I going to be able to follow the directions and not open the oven door". I am notorious for needing to check on things whilst they are baking. It doesn't help that the light in my oven doesn't work very well. It is what you would call, temperamental, to say the least. However, I am a big fan of the pound cake so I was looking forward to it.
This cake has such a rich and creamy batter. It really is quite golden in color, and I loved the addition of the lemon and ginger. I like both flavors so much that I added a little more of each than what is called for in the original recipe. This couldn't be any easier to put together.
I did what I was told and did not open the oven during baking, but I have to say that the suspense nearly killed me. I was in for a big surprise when I did finally open the oven door - my cake had really risen and formed a weird-shaped top. It didn't mater nearly as much when I realized that the top of the cake was actually going to be the bottom when I turned it out of the pan. Once I turned it out of the Bundt pan I did have to trim the cake, but what a bonus this was because I got to snack on the cake early! It was good, really good. Everyone kept coming into the kitchen to grab one more little piece.
This cake is gorgeous on its own, but I decided that I would reinforce the ginger a little more and make a drizzle for the top. To do this I simply sifted some powdered sugar, added a little warm water and some ginger paste to taste. Once the cake was cool I simply drizzled it over the top. It really did add a nice finishing touch to the cake.
I realized one funny thing about the book Cake Keeper Cakes. Most of the cakes I make from it don't make it to the stage where I need a cake keeper - they are eaten before then. Links to all of the members of the Cake Slice Bakers blogs can be found here. Please take a few minutes to check out what they thought of this cake, and to get some wonderful new ideas.
Cold Oven Cream Cheese Pound Cake
(Printer Friendly Recipe)
- 3 cups cake flour
- 1½ tsp baking powder
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 2½ cups sugar
- 6 eggs, at room temperature
- 1 tbsp vanilla extract
- 1½ tbsp grated fresh ginger
- 1 tbsp grated lemon zest
- Adjust the oven rack to the lower – middle position.
- Grease a 12 cup Bundt pan and dust with flour (I sprayed with Baker's Joy).
- Combine the flour, baking powder and salt in a medium mixing bowl.
- Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl when necessary.
- With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each addition.
- Beat in the vanilla, ginger and lemon zest.
- Turn the mixer to low speed and add the flour mixture, half a cup at a time, scraping down the bowl after each addition. Then mix for 30 seconds on medium speed.
- Spread the batter into the Bundt tin and place the cake in a cold oven.
- Turn the oven to 325F and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 minutes.
- Cool the cake in the pan for 15 minutes, then invert it onto a cooling rack. Cool completely before slicing and serving.
- Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
Makes one large Bundt cake