The only pound cake I knew as a child was the frozen one that came in a box. It's still a favorite, I must admit -- or at least it is in my head. My memories from childhood are of an intensely buttery, dense cake with a soft, dark crust that needed nothing else. I was never satisfied with the thin, 1/2" slice I was doled out. (It was a small cake, and a big family.) So to be honest, I was somewhat disappointed the first time I had homemade pound cake. It was too sweet, not buttery, and had a weird, crunchy crust. I've had several different recipes, and they were all pretty much the same. What's with that top crust that doesn't quite attach to the cake, anyway?
Enter: this one. Perhaps it's the cream cheese that makes the difference. All I know is this cake is moist, buttery, not too sweet, with the added warmth of cinnamon. I doubled the spice, which made it clearly a cinnamon cake, but I think the original version with just a light touch would be lovely as well.
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| No crunchy, crumbling crust here. |
The recipe is very easy, though a little time-consuming with all the mixing involved. (You don't want to take this on without modern conveniences.) Aside from the increased spice, the only other change I made was to use whole-milk Greek yogurt instead of buttermilk, thinned down with some skim milk. It seemed to work out fine. This recipe made a large cake that was perfect for the company potluck holiday lunch.
Conclusion: Delicious. Fine plain, but would be extra special served with a tangy cranberry/pear compote and a dollop of whipped cream.
Recipe: Cinnamon Cream Cheese Pound Cake via Evil Shenanigans
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