Cream cheese poundcake
04-07-2015, 05:26 PM
#11
Senior Member
Join Date: Feb 2011
Location: Kentucky Wildcat Country Go Big Blue
Posts: 820
I always use the lite or 1/3 less fat cream cheese and never had a problem with mine. Could you have mistakenly used self rising flour in place of all purpose ? I did that once in a chocolate pound cake and it raised up and ran over the side of the pan. I let it finish baking as best as I could but it fell to pieces when I dumped it out. It was a mess but tasted very good. it didn't all go to waste, may have gone to waist on me. I ate a lot of it.
04-07-2015, 06:50 PM
#12
Super Member
Join Date: Jun 2010
Location: The Deep South near Cajun Country, USA
Posts: 5,410
I made the cake today. It is a really good pound cake. I had to substitute half of the regular flour to half self rising, so I didn't add any more salt. My large eggs were direct from the refrigerator. Had to soften the butter in the microwave so put it on half power (5) for 1 minute. It took a good bit of beating to get the flour all mixed into the sugar, eggs, and cream cheese mixture. I cooked the cake on the bottom rack of my oven, since the heat was only 325. It took 1 hour and 25 minutes to cook. I followed the directions and let the cake sit for 10 minutes then turned it out. I had no problems at all with the cake. No cracks, it stayed together really good. The taste is excellent. I will make this cake again. Everyone enjoyed it.
04-08-2015, 04:33 AM
#13
Junior Member
Join Date: Aug 2008
Location: Texas
Posts: 195
I have made this cake several times. Sometime it comes out great and on occasion it doesn't rise well. I am very interested to see any ideas on why that could be. I use large eggs at room temperature and the cream cheese also at room temperature. I assume the beating and the salt is used to make it rise since it has not baking powder.
05-20-2015, 04:26 AM
#17
Super Member
Join Date: Apr 2015
Posts: 1,265
I have been using the recipe for this cake that Kacklebird posted back in 2011. I have made it twice with no problems. The last two I've made have been a different story. I made one this week for Easter dessert and it was a disaster! The cake rose up in the pan then cracked so the top looked like stairs. The part around the center of the pan was higher than the edges. When I took it out of the pan, several large pieces broke off it around the bottom. It tasted delicious but looked pathetic!
The recipe has very specific directions about mixing and adding ingredients, which I followed exactly. Any ideas as to what went wrong?
The recipe has very specific directions about mixing and adding ingredients, which I followed exactly. Any ideas as to what went wrong?
Maybe the humidity level is effecting your cake. Try putting a pan of water in your oven on the rack below the cake. I hope this works. Sharon
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