A friend of ours had a birthday this week, so I decided to give him the gift of cake. In true Jen form, however, I decided to bake said cake at the last minute, so I had to scour my kitchen cabinets to see what I had that could be turned into something edible. Seeing how I was out of confectioner's sugar, I needed something that could be served frosting-free. I've been wanting to make something in the bundt pan my grandma gave me, so I decided on a pound cake. A little of this, a little of that and VOILA! Almond Cream Cheese Pound Cake. I did cheat and use a cake mix as my base, mostly because I was low on flour. I used a vanilla cake mix, but you could easily use a yellow or plain white mix as well. (If you don't use a vanilla cake mix, throw in a half-teaspoon of vanilla extract for flavor.) Next time, I think I'll try a chocolate version of this because how good would THAT be? Anyway, thanks to Logan for being born so we could have cake!
ALMOND CREAM CHEESE POUND CAKE
- 1 package vanilla cake mix
- 1--8 oz. package cream cheese at room temperature
- 4 eggs
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 teaspoon pure almond extract
Preheat oven to 350 degrees. Lightly spray a 10-inch bundt pan with non-stick cooking spray, then dust with flour. Shake out excess flour and set pan aside. Place cake mix, cream cheese, water, sugar, eggs, oil and extract in a large bowl and blend with an electric mixer on low for 1 minute. Scrape sides of bowl with a rubber spatula, then continue mixing on medium speed for 2 minutes, until batter looks smooth and well-blended. Pour batter into bundt pan and smooth the top with a rubber spatula. Place pan in oven and bake 35-40 minutes*, until golden brown and done in the middle. Allow cake to cool in pan for 20 minutes. Run a long, sharp knife around the edge of the cake, invert it onto a wire rack or plate, then invert it onto a serving platter so that it's right side up.
*My cake took closer to 45 minutes. It will likely vary depending on your individual oven. Since a bundt pan is too deep to do the traditional "toothpick test" for doneness, I used a BBQ skewer.