It’s full chaos here. We’re even down two kids right now, but once things get moving for prepping up a new year of college ministry, they just don’t stop.
So, this cake… stress eating anyone? If you’re going to do it, you may as well do it with all the butter and sugar and pure goodness that comes from this cake. This is from a cookbook my mom had growing up, and I remember I would beg her to make this cake.
Can you see the crunchy, crystally (not a word) crust that forms on the top? So. good. And it’s literally the easiest to make. The hardest part is greasing and flouring your pan thoroughly.
I almost guarantee you have everything on hand to make it right now. So do it. Share it with your friends, your book club, your Bible study or don’t share it and savor it all to yourself (not recommended if you’re not ready to resort to daily sweatpants just yet).
Add some fruit so you feel a little healthy. Or don’t and pile on the ice cream and/or chocolate sauce.
Cream Cheese Poundcake
- 1 ½ cups butter softened (3 sticks)
- 1 8- oz package cream cheese softened
- 3 cups granulated or pure cane sugar
- 6 eggs
- 3 cups all-purpose flour sifted
- 2 tsp vanilla extract
Preheat oven to 325º. Butter and flour a 10-inch tube pan well.
In a stand mixer with a beater blade, combine the butter and cream cheese and beat well. Gradually add the sugar; beat on medium-high for five minutes until very light and fluffy. Add eggs, one at a time, and vanilla, beating until combined. Slowly add the flour and beat well on medium for about 30 seconds until all of the flour is incorporated.
Pour batter into the prepared tube pan and bake on a middle rack in the over for 1 hour and 30 minutes. Test with a toothpick to make sure cake is thoroughly cooked (toothpick should come out dry). Cool cake in the pan for 10 minutes, then flip out of the pan and then right side up on a serving platter.