Saturday, May 30, 2009

Raspberry Cream Cheese Pound Cake

cakecreamcheesepoundrasp

I wasn't expecting to bake a cream cheese pound cake. This actually started off as frosting that I made for fun and didn't want to waste. I'm starting to find that the process part of baking is more fun than the eating part, which usually means that sometimes I make desserts randomly. Lately, it's been frosting, especially ones made with powdered sugar because it's always nice to have a quick and easy recipe for emergencies. With so many similar recipes out there, it is very difficult to try them all and not literally eat a stick of butter. The recipe from the Whimsical Bakehouse looked interesting because the sugar is dissolved first in boiling water and it claims to be non-crusting! I liked that it wasn't super sweet, but so mad that I messed it up. It was not a pretty frosting, looking like it was on the verge of separating. It's probably my fault for overwhipping/underwhipping (I don't know) and substituting the butter for shortening, since the liquid in this recipe is water. I read a lot of great reviews for this recipe so I'm going to give it another try! Since I ruined this batch, I thought it would be fun to throw in some cream cheese to see what would happen. Instead of patiently waiting for my cream cheese to come to room temperature, I just threw half a block that I softened with my hands. That obviously was not a good idea because there were mini cream cheese chunks galore! I turned up the speed, but that only turned my thick, but chunky mixture into soup.

For some reason, I didn't want to give this up and wanted to throw more ingredients into my mixing bowl and hope that something edible would turn out. So far, I had 9 tbsps of butter, 4 oz cream cheese, 1 cup of powdered sugar and 1/6th cup of water. Don't those sound like basic ingredients for cake?! Cream cheese pound cake fit the best so I used the recipe from Deb of Smitten Kitchen as a guide. I was a little worried that the powdered sugar and water would mess this up, but the pound cake turned out to be delicious.. phew! My favourite is still the whipping cream pound cake because of it's velvety and melt in your mouth texture, but this one was good in its own way. It had a nice crust and the combination of sweetness, tanginess and burst of raspberries was really good!

I'm not sure if anyone actually wants the recipe, since it started off as being frosting, the mixing sequence might be weird and it wasn't very tall since the recipe is kind of small.

Raspberry Cream Cheese Pound Cake

1 cup powdered sugar
1/6th cup boiling water
9 tbsp butter
4 oz cream cheese
1/2 granulated sugar
2 eggs
1.5 cup (6.75 oz) sifted all purpose flour
1/4 tsp salt
3/4 cup (or more or less depending on preferences) of raspberries

1. Preheat oven to 350F. Grease a bundt pan
2. Combine flour and salt in a bowl
3. Beat powdered sugar and boiling water in a mixer until smooth and cool
4. Add butter and cream until smooth and fluffy on medium high.
5. Add cream cheese and cream until smooth and fluffy on medium high.
6. Add granulated sugar and cream until smooth and fluffy on medium high
7. Add eggs, one at a time until fluffy and well incorporated
8. On low speed, add flour until incorporated.
9. Add half the batter and spread evenly using a spatula.
10. Scatter raspberries on top
11. Add the rest of the batter on top and smooth with a spatula
12. Bake 30-40 minutes until a toothpick inserted in the center comes out clean.

29 comments:

  1. I love that you turned a baking disaster into a beautiful cake.

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  2. Ha that surely turned out to be a great yummy cake. It looks perfect to me :) yummy

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  3. I'm super impressed that you found a way to make a gorgeous cake out of your mistake. Nice job!!

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  4. Looks great! You know I love the bundt... :)

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  5. I love it when something great comes out of a flop!

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  6. Looks yummy, I'm glad you were able to save your mistake!

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  7. I love the story of how this poundcake was born. How awesome!! It certainly turned out delicious-looking. Way to turn a kitchen accident into a glorious dessert! Let us know how your second try at the frosting turns out!

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  8. In Michael's words, "that looks freaking amazing!" And it does - I think we may be making this tomorrow :)

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  9. You totally turned it around and it looks FANTASTIC!! You really did an awesome job with this. :o)

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  10. I'd eat that little beauty anyday of the week, great turn around!

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  11. The best inventions come from mistakes, you did an awesome job. The cakes appears to have the perfect crumb!

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  12. oooh ...cream cheese and poundcake? yum

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  13. Great save! I hate throwing disasters away.

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  14. Great job of salvaging the icing! It looks dense and delicious.

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  15. Nothing keeps you down - wtg!!!

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  16. Great job on making it work! It sure looks like a delicious cake.

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  17. Wow what a cake story! A cake SUCCESS story :) The raspberry stickiness looks yummmy!

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  18. Looks so yummy, I love your picture.

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  19. When I saw the picture, I jumped and said OMG! I am so making this tomorrow! Your rick girlfriend...keep up the random dessert baking! = )

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  20. You saved the day....this cake looks divine!

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  21. Wow, this looks INSANELY good! :)

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  22. Whoa! Way to turn a near disaster into a masterpiece! You deserve a major pat on the back!!

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  23. Improvisation sometimes makes the best dishes and this one is no exception. Bravo! :)

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  24. I love pound cakes! I have never made one with cream cheese before, I might try it!

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  25. Hi

    How do you measure 1/6th cup of water. It will be interesting to know.

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  26. It looks heavenly! What true in life can also be true in baking: A mistake can always be fixed and make it better than it should have been.

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