Cream Cheese Pound Cake

December is upon us and I am in full holiday mode.  We got our Christmas tree, decorated the house inside and out, and set the date for our work and family parties.  Since I've had Christmas on the brain, I've been thinking a lot about the foods we like to eat this time of year.  Cookies, pies, tarts and cake fill my dreams (Seriously, I had a dream about baking the other night.  I was covered in flour and the desserts kept jumping out of the oven.  Anyway...)  

Today, I thought I'd bake a pound cake.  It's been unseasonably cold (for South Louisiana, that is) so I actually wanted to heat up my kitchen for a change.  This recipe is a great introduction to making homemade cakes because it's very forgiving.  You don't need cake flour, it calls for regular old all-purpose.  Plus, you bake it in a regular loaf pan, which most people have hiding in a cabinet somewhere.  Or, if you're baking for a crowd, you can easily double the recipe and bake it in a Bundt or tube pan.

*Note:  To soften the butter and cream cheese leave them out on the counter for an hour or so.  Also leave the eggs out (in the shells).  Taking the chill off the eggs will yield a better cake.

CREAM CHEESE POUND CAKE

1 stick unsalted butter, softened

1 cup sugar

4 oz (half a block) cream cheese, softened 

1/2 tsp pure vanilla extract

3 eggs

1 cup all-purpose flour

1/2 TBS baking powder

1/2 tsp salt

Preheat oven to 350 degrees.

In a large bowl, beat softened butter with an electric mixer on medium speed for at least 1 minute.

Gradually add the sugar, beating well after each addition.

Once all the sugar has been added, continue to mix for 5 minutes more.  This ensures that the sugar is fully dissolved into the butter, which makes for a better consistency.  Look how fluffy it is.

Next, add the softened cream cheese and vanilla extract.  Beat 1 minute.

Add the eggs one at a time, beating well after each.

It should look much lighter and flufflier.

In a separate bowl, combine the flour, baking powder and salt.  I use a whisk to combine.

Add the flour mixture to the butter mixture and beat 1 minute (start on low then switch to medium speed) or until well blended.

Grease and flour a loaf pan.  I rub it well with vegetable shortening and sprinkle flour all over it.  Then dump out any excess flour.

Spread the batter into the greased and floured loaf pan.

Try to spread it out evenly.

Bake for 55-60 minutes, or until golden brown.

Let sit for 10 minutes, then use a butter knife to loosen from the sides of the pan.  Gently remove the cake from the pan and let cool completely on a rack.

This cake is so yummy.  It's got a great crust on the outside, but it's soft on the inside.  It's not too sweet, either.  Perfect with a cup of coffee!

This would be great served with a scoop of ice cream on top. some fresh fruit, or some chocolate sauce.  You could doll it up for a special occasion or eat it plain any old day of the week (which is what I plan to do right now).  Enjoy! 

Mississippi Mud Pie

Mississippi Mud Pie is a recipe that originated in Mississippi (of course) a short time after WWII.  Some call it pie, some call it cake, some just say Mississippi Mud. I call it a "pie" because I make it in a pie plate.  Anyway you say it, this dessert usually contains a crust or crumb component, a chocolate pudding component, whipped cream, pecans and traditionally, mini marshmallows (at the time the recipe was invented mini marshmallows were a new novelty).  My recipe does not contain marshmallows but you can add them if you want.

MISSISSIPPI MUD PIE

1 small box instant chocolate pudding mix
1 1/2 cups cold milk
3/4 cup all-purpose flour
6 TBS butter, softened
3/4 cup pecans
1 (8 oz) block cream cheese, softened
1/2 cup powdered sugar
1 (8 oz) container Cool Whip, thawed
splash of vanilla extract
a chocolate bar (Hershey miniature, etc) for garnish

Preheat oven to 350 degrees.

In a medium bowl, whisk the pudding mix and milk well.  Chill in the fridge.

In a food processor (you can mix it by hand but a processor makes it easier), pulse together flour, softened butter and pecans until well incorporated.

You'll see it come together and form a dough.

Press the dough onto the bottom and up the sides of a pie plate.

Bake at 350 degrees for 20 minutes then sit it on the counter to cool.


Meanwhile, add a splash of vanilla extract to the Cool Whip and gently stir it in.

In a large bowl, stir the softened cream cheese until smooth.

Add 1/2 the container of Cool Whip and the powdered sugar.  Stir until smooth.

Once the crust has cooled completely, spread the cream cheese mixture over crust.

Next, spread the chilled pudding on.

 
If you want to add mini marshmallows, this is the time.  Throw a few on top of the pudding.
  
Then, carefully top with the remaining Cool Whip.

Chill this for at least an hour to let it set up.

Before serving, use a grater to shave a chocolate bar on top for garnish.

In this pic you can see the nutty crust, the tangy cream cheese layer, the creamy pudding layer and the vanilla kissed cool whip topping.  Everything mingling together in your mouth is downright delightful!

You will most definitely want to give this one a try!  It's a southern favorite for a reason.  Mud never tasted so good!

Strawberry Cream Cheese Coffee Cake

Coffee cake is quick, easy and versatile.  It's perfect for a week night dessert or when you've got company dropping by for coffee.  Once you've got the recipe down, you can change it up by substituting different kinds of preserves.

STRAWBERRY CREAM CHEESE COFFEE CAKE

4 oz cream cheese, softened

4 TBS butter, softened

1/2 cup sugar

1 egg

1/2 tsp vanilla extract

1 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt (a pinch)

1/4 cup milk

1/4 cup strawberry preserves

Preheat oven to 350 degrees.  Grease and flour an 8x8 baking dish.  Set aside.  I like to use shortening for this but you can use cooking spray. 

In a large bowl, mix cream cheese, butter and sugar until smooth.  A mixer works best, but you can do it by hand with a whisk if you like.  

Add egg and vanilla extract.  Mix until smooth and fluffy.  

In a separate bowl, mix flour, baking powder, baking soda and salt.  With mixer on low, add in half the flour, then all the milk, then the other half of the flour.  Mix just until combined.

Pour into prepared baking dish.

Spoon the preserves in 9 portions on top of the batter.

With a butter knife, swirl preserves into the batter creating a marbled effect.

Bake at 350 degrees for 25-30 minutes, until golden and a toothpick comes out clean.

This coffee cake is moist and tender.  It's not overly sweet and has just a hint of tang from the cream cheese.  Delicious with a cup of coffee or tea.  You can substitute any flavor preserves (cherry or peach would be great).  You could even use peanut butter or Nutella!  Or just leave out the preserves and sprinkle cinnamon sugar on top instead.  Very versatile.  Give this one a try.