Cream Cheese Pecan Pound Cake
PREP TIME: 2 Hours
Many different dessert recipes call for sour cream. There are sour
cream coffee cakes, muffins and pound cakes. We have taken one of
our favorite sour cream dessert recipes and substituted our Bittersweet
Plantation Dairy Creole Cream Cheese in the place of the sour cream
to make this delicious Creole Pecan Pound cake.
1/4 cup chopped pecans
3 cups cake flour
1/2 tsp salt
1/4 tsp baking soda
1 cup unsalted butter
3 cups white sugar
1 tsp vanilla extract
1 cup Bittersweet Plantation Dairy Creole Cream Cheese
1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tbsps melted butter
1 tsp ground cinnamon
Preheat oven to 300°F. Grease and flour a 10-inch bundt or tube
pan. Sprinkle pecans on the bottom of the pan and set aside. Sift
together flour, salt, and baking soda in a medium bowl and set aside.
In a large bowl, cream butter and white sugar until light and fluffy.
Beat in eggs 1 at a time, and then stir in the vanilla. Add flour
mixture alternately with sour cream. Pour half of the batter over
pecans in prepared pan. In a small mixing bowl, add 1/3 cup flour,
brown sugar and cinnamon and mix well. Cut in butter until mixture
resembles coarse meal. Sprinkle mixture over batter in the bundt
pan and add remaining batter over cinnamon sugar mixture. Bake for
7590 minutes or until a toothpick inserted into the center
of the cake comes out clean. Let cool in pan for 20 minutes, then
turn onto a wire rack and cool completely.
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