Comments on: cream cheese pound cake + strawberry coulis

By: aarti mahajan

aarti mahajan — Sat, 28 Apr 2012 01:02:16 +0000

hi.

i tried making this cake . i had to bake it for almost 1. 50 minutes coz every time i put the knife to chek if the centre is cooked, it didn;t come clean. i cooked it at 165 degree centigrade. even after taking out it was still bit moist or knife didnt come out clean. when i took out the cake in pan,the central area of the bottom looks bit moist….usually pound cakes are completely dry n soft spongy.
so can u tell me if this is fine or if i missed anything. i followed the recipe exactly as explained above.

By: Sarah

Sarah — Mon, 23 Apr 2012 00:53:33 +0000

I cut the recipe in half and made it in a loaf pan. SO GOOD! It was crusty and the outside and moist in the middle. With some masticated strawberries and lots of whipped cream, mmmmm.

By: Goreti

Goreti — Sat, 21 Apr 2012 21:49:37 +0000

I made this for a birthday cake with strawberry filling & strawberry swiss buttercream. It was delicious. Everyone love it.

By: Debbie

Debbie — Mon, 16 Apr 2012 18:02:59 +0000

I made this cake on yesterday. Admittedly, I was a little concerned that the recipe did not call for any leavening agents (i.e. baking power/baking soda) but fear not! This cake is absolutely delicious, simply divine. The strawberry coulis is a nice compliment to an already outstanding pound cake. Lastly, this was a hit with my co-workers. Definitely a keeper!

By: Vivian

Vivian — Sat, 07 Apr 2012 00:16:56 +0000

I made this a few weeks ago for a friend who loves pound cake. It was a hit! I added cocoa to half of it and made a black and white swirled cake. I’d never been a fan of pound cake, but I was amazed at how delicious this one turned out. I’ll make it again the next time I have a pound cake fan around! Thanks for the recipe.

By: deb

deb — Fri, 30 Mar 2012 13:48:11 +0000

It does rise, but from the eggs. Very old-school pound cakes don’t use chemical leaveners, and I think the chef behind this was inspired by the originals.

By: Vaishnavi

Vaishnavi — Fri, 30 Mar 2012 13:20:25 +0000

Hey.. I just tried making this cake ( actually its sitting in the oven as I type this message), but I just realised that there is no leavening agent .will it rise??

By: cheril

cheril — Sun, 12 Feb 2012 00:17:08 +0000

It is now out of the oven and cooling. I can’t wait for tomorrow to EAT it with some wonderful, fresh, local strawberries. Not sure if I will use them sliced with a bit of surgar and grand marnier or make the coulis with them. The crispy top is missing significant chunks and I have created a little tunnel…must flip over and stop picking before there is none for my guests tomorrow.

By: Lindsay

Lindsay — Mon, 23 Jan 2012 21:14:50 +0000

Any thoughts on adapting this to be a marble pound cake? Many recipes I’ve seen instruct you to half the mixed batter, add melted chocolate to one half, and then gently swirl the two together in the pan. Do you think this would actually work? It’s seems a little too easy… Would you still use the almond extract, or switch to vanilla?

By the way, I’ve made this cake as written several times, and it comes out perfect every time. Thanks!

By: Julie

Julie — Wed, 04 Jan 2012 03:56:03 +0000

Hey- Thank for posting this recipe! I had 1/2 c. cream cheese and 1/2 c. sour cream so used that for the block of cream cheese. Also I had to borrow 2 eggs from a neighbor and I think she gave me extra large. The rest I used were large. I also added chocolate chips (for my husband.) (Okay, and for me.) Turned out great!! Super moist and delicious. Just had to cook 30 min. longer in a bundt pan. Thanks again.