Year of Baking: Joy the Baker’s Cream Cheese Poundcake

After fasting and Greek Easter and a birthday/mother’s day weekend, I feel like I am 100% back on track again!

I’ve been back to my post-workout Oats with Designer Whey protein powder!

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pre-mixing

I accompany that with some water and coffee!

For lunches I always have some leftover roasted veggies, or recently, sautéed spinach with a turkey burger, egg, avocado and roasted broccoli!

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I wolfed down the broccoli before I took the pic, whoops.

I’ve also had hard-boiled eggs at the ready and sliced fruit for snacking.

Before I got back to my clean eats, I made a poundcake for Greek Easter, from the Joy the Baker cookbook – Cream Cheese Poundcake!

jtbcreamcheesepoundcake

Ingredients
2 cups all-purpose flour
1.5 tsp baking powder
1/2 tsp salt
1 (8-ounce) package cream cheese, softened
1.5 sticks unsalted butter, softened
1.5 cups granulated sugar
2 tsp vanilla extract
4 large eggs

Instructions

1. Preheat oven at 325F, making sure a rack is in the center
2. Grease and flour a 9×5 inch loaf pan for later
3. In a medium bowl, whisk together the flour, baking powder and salt and set aside
4. Beat cream cheese until soft and pliable
5. Add butter and sugar and beat until fluffy, approximately 3 minutes
6. Add the vanilla and stir until blended, then beat in the eggs one at a time, beating at medium for 1 minute each
7. With the mixer on low, slowly add in the flour mixture and beat until just incorporated
8. Stop your mixer at that point and fold together the batter with a spatula
9. Spoon into your prepared pan
10. Bake for 30 minutes. After that, rotate the cake, and if it’s browning too quickly, move to an upper rack (I did not have this problem)
11. Bake for another 30-35 minutes until a toothpick inserted into the center comes out clean
12. Let the cake cool in the pan for 20 minutes, then transfer onto a wire rack to cool completely.

It should last for up to 4 days at room temperature, well wrapped.

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Notes
I LOVED this recipe. I needed something easy and simple to pull together for Easter and this fit the bill.

While we didn’t eat a ton of it at Easter, Nick and I took it home, I popped it in tupperware and put it in the fridge, and it is even more delicious a little chilled, my favorite is a small slice topped with Dark Chocolate Dreams from PB&Co.

Nick also might have stuffed a piece in his mouth when he came home starving after a night out, might have.

I definitely plan on making this again, I think it would be a great base for summer strawberry shortcakes!

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Check out more recipes and daily eats at Jenn’s link up for WIAW!


Do you like pound cake? What’s your favorite summer dessert?

Year of Baking: Flour’s Red Velvet Cake & Cream Cheese Frosting

For this week’s year of baking I have another birthday recipe from my sister-in-law’s birthday.

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The second recipe was a Red Velvet Cake from Flour, the recipe had the cake paired with a vanilla buttercream, but I love red velvet with cream cheese frosting, so I used the Flour recipe for that as well.

Again, I apologize for the quality of photos, I only had my iPhone that weekend so they aren’t the best.

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Ingredients

1.5 sticks unsalted butter, room temperature
2 1/4 cups sugar
3 eggs
2 egg yolks
3 3/4 cups cake flour
1.5 teaspoons baking powder
1.5 teaspoons baking soda
1.5 teaspoons kosher salt
1/2 cup Dutch-processed cocoa powder
3/4 cup nonfat buttermilk
3/4 cup creme fraiche
1/2 cup red food coloring
2 teaspoons vanilla

Instructions

Cake

1. Position rack in the center of the oven and heat to 350 degrees F
2. Butter and flour two 8-inch round cake pans
3. Cream together the butter and sugar for 2-3 minutes, or until light & fluffy (It will take longer if using a handheld mixer)
4. In a small bowl, whisk together the eggs and egg yolks until mixed
5. On low speed, slowly pour the eggs into the butter-sugar mixture
6. Mix until eggs are thoroughly incorporated
7. In a medium bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder
8. In a small bowl, whisk together the buttermilk, creme fraiche, food coloring, and vanilla just until combined
9. On the lowest speed, add about one-third of the flour mixture and mix just until combined
10. Immediately pour in about half of the buttermilk and continue to mix on the lowest speed until the buttermilk mixture is almost thoroughly incorporated
11. Stop and scrape the sides of the bowl and add half of the remaining flour mixture and the rest of the buttermilk mixture until just combined. Don’t over mix
12. Remove bowl from mixer and add the rest of the flour mix using a spatula and folding the batter until the mixture is homogenous
13. Divide the batter evenly between the two cake pans
14. Bake for 50-55 minutes, or until the cakes spring back when pressed in the middle
15. Let cool completely in the pans on wire racks
16. The cakes can then be tightly wrapped in plastic wrap and stored in the freezer for up to 1 week. That at room temperature, still wrapped tightly in plastic wrap

Frosting

Ingredients

12 ounces cream cheese, left at room temperature for 4 hours
1/2 cup unsalted butter, room temperature
1 2/3 cups confectioners’ sugar

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Instructions

1. Put the cream cheese in the stand mixer and beat on medium speed for about one minute, or until smooth
2. Add the butter and continue to beat for another minute
3. Scrape the sides and add the confectioners’ sugar
4. Beat for one more minute, or until well mixed
5. Cover the frosting and refrigerator for 2-3 hours before using, this allows it to firm up enough to pipe or spread
6. Frosting can be made up to 5 days in advance if store in an airtight container in the fridge

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Notes

My cake ended up being kind of dry, I am not sure if it’s because I left it out overnight or what. Next time I would definitely put them in the fridge the night before. The flavor of the cake was spot-on, so I will definitely be trying this again.

The frosting was delicious, nice and creamy and not too heavy. My only issue was that leaving it in the fridge overnight made it difficult to spread in the morning so I had to let it soften a tad that morning and rushed through my frosting job.

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Overall, this was a good dessert and I want to try my hand at it again when I am not so rushed and I can perfect the dessert.

Check out other daily eats and treats with Jenn for WIAW!


What’s your favorite cake? Mine is definitely red velvet!