Cream Cheese Pound Cake with Strawberry Jam Sauce
By Yankee Magazine|Feb 10 2009|
Adapted from Lara Atkins: The Kitchen Table Bistro, 1840 Main St., Richmond, VT. 802-434-8686; thekitchentablebistro.com
Yield:
12 to 14 slicesIngredients
2 cups cake flour
1 cup all-purpose flour
8 ounces cream cheese (room temperature)
3/4 pound (3 sticks) unsalted butter (room temperature)
3 cups sugar
1 tablespoon vanilla extract
6 large eggs, divided
1 teaspoon table salt
Strawberry Jam Sauce
1 pint fresh strawberries, hulled and quartered
2 cups fresh whipped cream
Instructions
Heat oven to 325 degrees. Sift flours into a small bowl, and set aside. In the bowl of a standing mixer with paddle attachment, combine cream cheese and butter until light and fluffy. With mixer on slow, add sugar and vanilla extract and combine until light. Add eggs one at a time, mixing well each time. Stop the mixer and scrape down the sides of the bowl after you add the last egg. Then beat in salt. Add flour slowly, on lowest speed, blending until smooth. Pour into prepared Bundt or tube pan and bake 1 hour 20 minutes. Let cool completely before slicing. Top with Strawberry Jam Sauce, fresh strawberries, and whipped cream.
