My resolution this year is about using more local and organic ingredients. The following recipe was one of the first I experimented with using local and organic fair, sugar eggs and my own vanilla. Give it a try yourself. Easy recipe - makes for a simple and elegant presentation... all the while very satisfying!
Vanilla Cream Cheese Pound Cake
1 1/2 C unsalted butter, softened
8 oz cream cheese, softened
1/4 C heavy cream
3 C sugar (if using organic cane, can cut back to 2 3/4 cup; same if using agave)
6 large eggs, room temp
3 C AP flour
2 TBLS vanilla (I made my own vanilla; easy, will share later)
1/8 tsp salt
Beat butter and cream cheese with an electric mixer just until creamy, on medium speed. Slowly add sugar, mixing well. Add eggs, 1 at a time. Mix to combine after each addition. Sift flour and salt in a medium bowl. Add vanilla to cream; set aside. (Note: vanilla may curdle the cream, it will not effect the cake.) Add flour mixture to mixing bowl in about thirds, scraping bowl down after each addition. Add cream and vanilla mixture to batter, mix on low just until combined evenly. Pour into a buttered and floured 10" bunt or tube pan. Bake in middle of oven at 300 degrees, rotating halfway thru baking, about 1 hr and 40 min total baking time. Toothpick inserted in center of cake should come out clean when it is done. Cool in pan 10-15 min on a wire rack. Remove from pan and cool completely on wire rack.
Notes:
- Buttermilk can be substituted for heavy cream.
- All ingredients should be at room temperature prior to baking (about 1 hr)
- Cake will rise above pan level thru baking; cut with serrated knife before plating, snack on candy like a treat!
- Serve with fresh berries, chocolate drizzle, dusting of powdered sugar, or all on it's own!
