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Cream Cheese Pound Cake Recipe

   
 

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     Cream Cheese Pound Cake

Category   Desserts - Breads
Sub Category   None
Servings   24
Wine/Beverage
Recommendations
  Milk

Ingredients
1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1/2 cup nonfat buttermilk
1/3 cup canola oil
2 tablespoons light corn syrup
1 tablespoon vanilla extract
 
6 large egg whites
2 cups sugar, divided
1/2 cup unsalted butter, softened
1 (8 ounce) package Neufchatel cheese (see Ingredient note)

Instructions
Preheat oven to 325 degrees F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.
Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form. NUTRITION FACTS Per Serving Calories: 219 kcal Carbohydrates: 28 g Dietary Fiber: 0 g Fat: 9 g Protein: 4 g Sugars: 18 g
Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly
Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing
Serving Suggestions
24


Originally Submitted
5/6/2008





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