This cake is so easy to make, and smells heavenly
while baking. It is also everything I hoped it would be;
delicious and moist, with a fine crumb.
Totally delicious, but this cake would be so pretty baked in a bundt or tube cake pan.....
adapted from: staffmeals
makes 1 cake, serves 16
325 degree oven
Prepare a 10 inch tube pan, set aside
1 1/2 c butter (3 sticks) - at room temperature
1 8 oz package of cream cheese - at room temperature
3 c sugar
1 T vanilla extract
3 c all purpose flour
1 t salt
1/2 t baking powder*
In a large mixer bowl, beat butter and cream cheese until well combined, add sugar and beat on medium speed for 5 minutes (set a timer to be sure you beat this long enough), add eggs two at a time, beating well after each addition, scraping the sides of the bowl as needed.
Add vanilla salt, baking powder and flour all at once, beat just until incorporated.
Turn batter into the prepared pan or pans, gently shake pan to even out the batter.
Bake 1 to 1 1/4 hours, remove cake to a rack to cool for 20 minutes. gently turn cake out onto serving plate. Finish cooling before serving.
Note: The original recipe calls for a tube pan, since we will need to freeze some of this cake, we are using 2 long loaf pans. Remember to adjust baking time for pan or pans used. However I will use a tube pan when baking for company.
* my addition
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Oh yes, will make again!