Pecan Cream Cheese Pound Cake is a recipe that will make everyone happy during the holidays:)
This cake reminds me of being on a ski slope for some reason;) All I want for Christmas is to play in the snow somewhere..I may regret that wish when I am having to drive to work on icy roads-hah!
This cake recipe is another old classic that I have made from one of my Southern Living cookbooks for years. I changed up the recipe slightly by adding vanilla bean paste instead of the vanilla extract(because it’s just so yummy!). Also, I’m pretty sure the original recipe didn’t call for it but, I always add whole milk when using cream cheese. Without the milk the cake batter seems a little too dry. The size of the eggs and the brand of cream cheese used could also be a deciding factor in whether the batter is too dry or not. So. There is that.
Pound cakes can be so sensitive:) I always kind of hold my breath, bite my nails(not), and tiptoe around the house while one is in the oven.. all that anxiety doesn’t stop me from making them because nine times out of ten they turn out awesome!
- 2 sticks unsalted butter, room temperature
- 1 8 oz. package cream cheese, room temperature
- 6 medium free range eggs, room temperature
- 2½ cups sugar
- 3 cups sifted cake flour
- 1 teaspoon salt
- 2 teaspoons vanilla bean paste
- 1½ cups pecans, chopped
- Preheat oven to 325 degrees.
- Generously butter and flour a 10 inch bundt pan,.
- Cream butter and cream cheese until smooth.
- Gradually add sugar. Beat until light and fluffy.
- Add eggs one at a time.
- Stir in flour, salt, vanilla bean paste.
- Lastly stir in the pecans, careful not to over mix.
- Cook 1½ hours or until wooden skewer comes out clean.
- Dust with powdered sugar or a simple glaze.