Cream Cheese Pound Cake Syrup and Biscuits
Prepare the cake: Position a rack in the center of the oven and heat the oven to 325 degrees. Step 2. In a medium bowl, add the flour and baking powder. Whisk to combine and to break up any lumps. Step 3. Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
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Preheat oven to 300F (150C) and thoroughly grease and flour a 12-cup bundt pan. Tap out excess flour and set aside. In a large mixing bowl, combine butter and cream cheese and use an electric mixer (or use a stand mixer with paddle attachment) to beat on high speed until smooth and creamy.
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With the mixer on low speed, gradually add flour until just combined. Mix in buttermilk until just incorporated. Pour batter into the prepared bundt pan. Bake for 85-90 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
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Make the pound cake: beat butter and cream cheese at medium speed of an electric mixer 2 minutes or until creamy. Gradually add sugar and beat 5-7 minutes until light and fluffy. Add eggs, one at a time and beat only until yellow disappears. Stir in vanilla. Combine flour and salt and add to creamed mixture beating on low speed of electric.
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In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes). Gradually add the sugar and mix until light and fluffy. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla. Slowly add the cake flour and mix until combined.
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Make the pound cake: beat butter and cream cheese at medium speed of an electric mixer 2 minutes or until creamy. Gradually add sugar and beat 5-7 minutes until light and fluffy. Add eggs, one at a time and beat only until yellow disappears.
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Bake: Bake the cream cheese pound cake at 325°F (163°C). Halfway through baking, loosely tent the cake with aluminum foil to prevent over-browning. Cool, then invert: Let the pound cool for about 2 hours in the pan, then invert onto a serving plate and cool completely before serving.
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Spoon into the prepared pan and gently spread into an even layer. Bake for 75 to 90 minutes at 325 degrees, or until a knife or toothpick comes out clean. Cool, then turn out. Let the cake cool in the pan for about 15 minutes, and turn it out onto a cooling rack to cool completely.
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Preheat oven to 300 degrees. Spray a bundt pan with cooking spray and set aside. Cream butter and cream cheese in mixer for about 3-5 minutes. Add sugars slowly to butter/cream cheese mixture. Add eggs to mixture 1 at a time, beating for 20 seconds between the next egg. Add vanilla.
Caramel Pound Cake
Pound Cake. In a small bowl sift flour and set aside. In a large bowl, mix the butter and sugar until creamy. Alternately, add the eggs and the flour and mix after each one is added. Add the vanilla and mix. Pour the cake batter into a greased tube pan. Cook for approx. 55 minutes, or until a knife comes out clean.
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Cream butter and cream cheese together in a mixing bowl until smooth. Gradually add sugar and beat until fluffy. Dotdash Meredith Food Studios. Add eggs, two at a time, beating well with each addition.
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Cake flavors that pair well with this recipe include chocolate, white, yellow, pumpkin, and, of course, caramel. And it doesn't just have to be on top! Like regular cream cheese frosting, you can also use its caramel cousin for cake layering. This caramel frosting is also great for topping off chocolate chip, butter, pumpkin, and sugar cookies.
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Steps to make the Caramel Pound Cake: Preheat your oven to 325 degrees. Combine the flour, baking powder, and salt and sit to the side. Then, using a hand or stand mixer, beat the butter and shortening together until combined. Then slowly add in the granulated sugar and then the brown sugar.
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Pour batter into pan. Step 3. Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a rack 10 to 15 minutes; then remove from pan to wire rack, and cool completely. Step 4. Heat 1/4 cup sugar in a skillet over medium heat until amber colored (do not stir).
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Instructions. In the bowl of your mixer, add the softened butter and cream cheese, mix until smooth. Do not mix above medium speed. Slowly add the powdered sugar along with the caramel topping, salt and vanilla. Mix until the mixture is creamy and smooth. Don't over mix or it may become too soft.
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3. Overmixing the batter. Add the dry ingredients alternately with the liquid, always ending with the dry ingredients. This helps ensure the dry and wet ingredients are distributed evenly throughout the batter. After each addition mix just until blended. Overmixing the batter can cause a tough, rubbery pound cake.
