What pairs with a cup of coffee better than a delicious, and mighty coffee cake?! This cream cheese pound/ coffee cake has very simple ingredients and comes together very quickly. This pond cake can be served with or without the glaze.
This pound cake recipe has a perfectly crunchy crust and a fluffy and creamy inside. I have added ¼ cup of melted chocolate chips to give the cake that marble effect. You can delete that to have the plain cake. The plain pound cake can be topped with whipped cream, ice cream, a mix of berries, or any other fresh fruit.
WHY THIS RECIPE IS GREAT
- This recipe has 8 ounces of cream cheese which makes the cake super velvety and smooth.
- The smooth caramel glaze just melts in your mouth.
- The perfect texture of this makes it a great choice for a tea or coffee break.
- Adding the marbling effect is optional, however, it adds some extra chocolate flavor.
- This cake will taste very good with whipped cream or ice cream.
INGREDIENTS
- Apart from flour, sugar, and egg, this cake contains one block of cream cheese. Cream cheese makes the crumb exceptionally moist and creamy.
- This cake recipe contains sour cream. Sour cream adds that tangy kick to the cake. It has a high-fat content which adds to the cake's moisture.
- Marbling is created with melted chocolate and this not only gives the cake some chocolatey flavor but also makes each slice so much prettier.
See more recipes with cream cheese. Chocolate Oreo Cheesecake, CLASSIC NEW YORK STYLE CHEESECAKE
STORING
It is better to slice the cake and place them in an air-tight container. Store in the fridge for up to one week.
If you tried this recipe, and your thumbs were high up, make sure to leave me a STAR REVIEW.
📖 Recipe
Cream Cheese Pound Cake
Ingredients
For The Pound Cake
- 2½ cups All-purpose flour, Spooned and leveled
- ½ teaspoon Salt
- 1 teaspoon Baking powder
- 6 Large eggs , Room temperature
- 3 cups Granulated sugar
- 1½ cups Butter, Room temperature
- 1 block Cream cheese, 8 ounce, Room temperature
- 1½ tablespoon Vanilla extract
- 2 tablespoon Sour Cream, Room temperature
For The Glaze
- ½ cup Brown sugar, , Packed
- ¼ cup Butter
- 1 cup Powdered sugar, Sifted
- 2-3 tablespoon Milk
- 1 teaspoon Vanilla extract
Inside Chocolate Marbling
- ¼ cup Semi-Sweet Chocolate chips
Instructions
Pound Cake
- Preheat the oven to 300°F. Using butter, grease a 10-inch pound cake pan, then dust with flour. Set aside.
- In a large bowl, sift the flour and salt. Set aside.2½ cups All-purpose flour, ½ teaspoon Salt, 1 teaspoon Baking powder
- With an electric mixer, mix the softened cream cheese and the butter until completely smooth and creamy. Scrape down the bowl as needed. This may take about 3 minutes.1 block Cream cheese, 8 ounce, 1½ cups Butter
- Add the eggs, one at a time. and mix well after each addition.6 Large eggs
- Stream in the sugar while the mixer is running on medium.3 cups Granulated sugar
- Add the vanilla extract and the sour cream and mix well. At this stage, the batter should be fluffy and pale.1½ tablespoon Vanilla extract, 2 tablespoon Sour Cream
- Using a spatula mix in the flour mixture, and gently fold into the cream cheese batter. DO NOT OVERMIX.
- Pour the batter into the flout pan and bake for one hour and 25-30 minutes. the batter will be thick and the baking process is long and slow.
- If doing the marbling effect, melt the chocolate chips in the microwave. Mix two tablespoon of the plain batter into the melted chocolate. Pour half of the plain batter into the pan. spread the chocolate mixture in spoonfuls, and cover with the plain batter again.¼ cup Semi-Sweet Chocolate chips
Glaze
- Melt the butter in a saucepan, and add the brown sugar. Bring this mixture to a boil. Add the milk. Whisking constantly for 2-3 minutes. Remove from the heat. Add the vanilla extract, then whisk in the powdered sugar. Until the mixture thinks. Pour over the cool cake.½ cup Brown sugar,, ¼ cup Butter, 1 cup Powdered sugar, 2-3 tablespoon Milk, 1 teaspoon Vanilla extract
Abby says
Excellent recipe!