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INDIVIDUAL CREAM CHEESE POUND CAKES

INDIVIDUAL CREAM CHEESE POUND CAKES

Who doesn’t adore little, individual desserts?  Cupcakes, mason jar desserts, hand pies, or little, mini bundt cakes that can be savored and enjoyed at your own pace.  I love my own little dessert that I can eat the whole thing and not feel guilty…or have to share.

The little cakes, while not a traditional pound cake, are moist, dense, smoothly textured cakes with a fine crumb and a rich in vanilla flavor with just a hint of tang from the cream cheese.  Plus, a mini bundt pan makes anything look elegant and beautiful.

Glazed individual cream cheese pound cakes on a slate board

While the French claim to have introduced pound cakes to the world, the first printed recipe for a pound cake was found in the cookbook, American Cookery, published in 1796. It called for one pound each of flour, sugar, butter, and eggs, hence the name ‘pound cake’.  

My mom often baked a pound cake on Sundays.  They were always the same simple recipe, flavored only with vanilla, and yet amazingly delicious.  I mean melt in your mouth delicious. She served it plain. No glaze. No ice cream or whipped cream.  And yet, just the smell of it baking brought about eager anticipation and impatience to plow through what was being served for dinner.  I mean, really, dessert is the best part of any meal.

Individual Cream Cheese Pound cakes on a slate board

These individual cream cheese pound cakes are a blank canvas that just begs for new and exciting flavor variations.

VARIATIONS FOR INDIVIDUAL CREAM CHEESE POUND CAKES

  • Make a citrus cake.  Flavor the batter with 2 teaspoons of lime, lemon, or orange flavoring and 1 teaspoon of vanilla.  Add in the zest of one lime, lemon, or orange. Make a glaze by mixing 1 cup of powdered sugar, 2 tablespoons orange juice, and 1 teaspoon lemon, lime or orange extract.  Drizzle glaze over warm cakes. Garnish with zest of lime, lemon, or orange.
  • Try a rum pound cake by adding 2 teaspoons rum extract to the batter.  Also, use 1 ½ cups dark brown sugar and 1 ½ cups of granulated sugar. Make a glaze by melting ½ cup of butter in a small saucepan over medium heat.  Stir in 1 cup sugar, ¼ cup dark rum, and ¼ cup water. Stir until the sugar is dissolved. Pour over the cooled cakes and allow to soak for at least an hour.  Spoon the run-off glaze back over the top of the cakes.
  • How about an almond cake?  Add 2 tablespoons almond extract to the batter.  Make an almond glaze by whisking 1 cup powder sugar, 2 tablespoons amaretto liqueur or water, and 1 teaspoon vanilla.  Pour glaze over the warm cakes.
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Individual pound cakes on a slate serving board

INDIVIDUAL CREAM CHEESE POUND CAKES


Description

Individual mini pound cakes flavored with vanilla and glazed with a sweet, vanilla glaze. So good for dessert, with tea or coffee or as a snack anytime of day.


Scale

Ingredients

FOR THE CAKES:

  • 1 1/2 cups all-purpose flour
  • 1 ½ cups cake flour
  • 1/4 teaspoon salt
  • 1 1/2 cups salted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • FOR THE CAKES:
  • 1 1/2 cups all-purpose flour
  • 1 ½ cups cake flour
  • 1/4 teaspoon salt
  • 1 1/2 cups salted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract

FOR THE GLAZE:

  • 1 cup powdered sugar, sifted
  • 4 tablespoons heavy cream, more if needed
  • 1 teaspoon vanilla or almond extract

Instructions

TO MAKE THE CAKES:

  1. Preheat oven to 350°F.
  2. Spray a mini bundt pan with baking spray (oil and flour spray) I use a 1/4-cup capacity mini fluted Bundt pan.
  3. In a medium bowl, sift both flours and salt together. Set aside.
  4. Using an electric mixer on medium speed, beat the butter and cream cheese until very creamy. Gradually add the sugar and beat well.
  5. Add the eggs, one at a time, beating just until the yolk is no longer visible.
  6. Mix in the vanilla and almond flavoring.
  7. Reduce your mixer speed to low. Gradually add the flour mixture, mixing just until combined. Do not overbeat!
  8. Fill the prepared pans with 2 1/2 tablespoons of the batter. This should make each cavity 3/4 full. Bake 18 to 20 minutes, or until a pick inserted into the center comes out clean.
  9. Cool the cakes in the pans for about 10 minutes. Unmold cakes from the pan and allow to cool on a wire.

TO MAKE THE GLAZE:

  1. In a medium bowl, combine the powdered sugar with 2 tablespoons of cream and the vanilla or almond flavoring. Add more cream, a small amount at a time, until the glaze is at a pourable consistency.
  2. Drizzle the glaze over the almost cooled cakes. This allows the glaze to ‘soak’ into the cake a bit.

Notes

To store: place cakes in a covered container and store in the refrigerator for up to one week. Allow to come to room temperature for maximum flavor before eating.

Nutrition

  • Serving Size: Makes 30 individual cakes

RECIPES FOR OTHER SWEETS THAT I THINK YOU’ll LOVE

Yum
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