Cream Cheese Bundt Pound Cakes

Servings:

Author: Barbara Schieving

Cook Time
55 minutes

Total Time
55 minutes

Cakes

dessert baking cake

🧂 Ingredients

1 Butter and flour (I like to use non-stick cooking spray with flour) two 6-cup
Bundt pans.
2 In large mixing bowl, beat butter and cream cheese on medium speed until fluffy,
about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down
sides of bowl. Add eggs 1 at a time, beating until blended after each addition.
Beat in vanilla. Beat in flour at low speed until batter is smooth (do not
overbeat). Divide batter evenly between two pans.
3 Place pans in cold oven. Set temperature at 200°F; bake 20 minutes. Increase
temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes.
Increase to 300°F; bake cake and additional 10 – 15 minutes until tester
inserted near center comes out clean.
4 Cool cake in pan on rack 10 minutes. Turn cake out onto rack; cool completely.
(Can be made 3 days ahead. Wrap; store at room temperature.)