Buttered and toasted slices of cream cheese pound cake topped with peaches or other fruit alongside a dollop of vanilla ice cream--divine and delicious!
Author: Lucy Brewer
1 ½cupsunsalted butter, softened
1 8oz.package cream cheese, (don't use low fat)
6large eggs, room temperature
To Bake Pound Cake:
Preheat oven to 325. Grease and flour two loaf pans or dishes.
Sift flour and salt into a medium bowl and set aside. Cream butter and cream cheese in bowl of stand mixer for about 5 minutes, or until well-mixed and creamy. Add sugar and mix on medium-high for about 5 minutes until fluffy.
Add eggs, one at a time, mixing until just blended. Add almond extract. Gradually add flour, beating on low until well blended. Pour into prepared loaf pans.
Bake for 45 minutes to an hour, checking after 45 minutes with a tester. You want it slightly gooey and not over-cooked. Mine took an hour.
To Toast Pound Cake:
Slice cake and brush each side with melted butter. Place under broiler just long enough to brown slightly, maybe 1 minute.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.