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Thursday, August 23, 2012

Cream Cheese Pound Cake

*I know this is a terrible pic - my food photography skills really come & go :)


The first time I made this recipe, it was absolutely heaven!!  The second time, it didn't turn out so great. BUT, that's gluten free baking!  You just have to go with it :)

Oven at 325.

Cream Cheese Pound Cake:
1 1/2 C Butter (softened, room temp) - that's 3 sticks
1 (8oz) package Cream Cheese - room temp
3 cups sugar
6 large eggs
1 tsp vanilla (good vanilla)
1/4 tsp salt
3 cups flour (domata)

I like this recipe because 1) you don't get a whole bunch of measuring cups dirty! and 2) its only one bowl!  That's the mark of a great and easy go to dessert :)

Cream together the butter, cream cheese, and sugar using a mixer.  Add in one egg at a time.  Add the vanilla and salt.  Then the flour a half cup or so at a time.  *The dough will be super thick.

Put in a greased 9x13 pan.  Bake for an hour - then check on it.  It could go as long as an hour and 20ish minutes. The second a knife comes out clean it's done.

You could also bake this in a bundt cake pan.  That was my original intention but apparently I lost my mother's - she's not incredibly happy about this incidence :)

Enjoy!

-Justine