3 cups all purpose flour
1Ts baking powder
1/2 teaspoon salt
3 sticks of unsalted butter, room temperature
1-8 ounce package cream cheese, room temperature
2 1/2 cups granulated white sugar
2 teaspoons pure vanilla extract
5 large eggs,
1/2 cup of milk
1Ts baking powder
1/2 teaspoon salt
3 sticks of unsalted butter, room temperature
1-8 ounce package cream cheese, room temperature
2 1/2 cups granulated white sugar
2 teaspoons pure vanilla extract
5 large eggs,
1/2 cup of milk
Cream Cheese Pound Cake: Preheat oven to 350 degrees and place oven rack in center of oven. Butter and flour (or spray with a non stick spray and add flour) to the bundt pan. Or use a angel food cake pan which is used in this picture.
In a large bowl, sift together the butter, sugar and cream cheese first then add the eggs, slowly add the flour, baking powder , and salt.
In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and and beat until incorporated. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated. At the end add milk and blend well.Pour the batter into the prepared pan and smooth the top. Bake for about 55 - 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set.
In a large bowl, sift together the butter, sugar and cream cheese first then add the eggs, slowly add the flour, baking powder , and salt.
In the bowl of your electric mixer (with the paddle attachment), or with a hand mixer, beat the butter and cream cheese until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Continue beating on medium-high speed until light and fluffy (about 5 minutes). Add the vanilla and and beat until incorporated. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the flour mixture, in three additions, and mix just until incorporated. At the end add milk and blend well.Pour the batter into the prepared pan and smooth the top. Bake for about 55 - 70 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack to cool for about 20 - 30 minutes so it has time to set.
CARAMEL SAUCE
1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup of evaporated milk
1 Tablespoon Vanilla
Pinch Of Salt
1 cup Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 cup of evaporated milk
1 Tablespoon Vanilla
Pinch Of Salt
INSTRUCTIONS
Mix all ingredients in a medium saucepan over medium-low to medium heat. First you add the sugar and stir until it dissolves,Cook while whisking gently for 5 to 7 minutes, Then you add the butter and stir until it has melted , then you add the milk. The milk and butter should be room temperature.
Mix all ingredients in a medium saucepan over medium-low to medium heat. First you add the sugar and stir until it dissolves,Cook while whisking gently for 5 to 7 minutes, Then you add the butter and stir until it has melted , then you add the milk. The milk and butter should be room temperature.
Turn off heat. And place the caramel inside the fridge for 5 minutes, remove from fridge and then drizzle with a spoon over your cake.
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