Comments on: cream cheese pound cake + strawberry coulis

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.

By: emily

emily — Thu, 24 Nov 2011 15:23:54 +0000

I just made this to bring to our thanksgiving potluck and I had a bite of the bottom crust that I sliced off in order to make it fit on the cake stand….. and I have to say….. WOW! it has such flavor and you are right.. the almond extract makes the biggest difference!

Thank you for an amazing recipe, and happy thanksgiving!

By: Shirley

Shirley — Fri, 21 Oct 2011 18:31:30 +0000

This looks divine!! This would be fabulous for tea and upcoming holidays! Any idea if I can swap out the strawberries for cranberries? How much sugar would I need to bump up if using cranberries since they are more tart?

Thanks!!

By: Neera

Neera — Sat, 03 Sep 2011 19:43:05 +0000

Made this yesterday. So yummy! Thanks for another great recipe Deb!

By: Karen

Karen — Sun, 28 Aug 2011 19:29:18 +0000

I made this yesterday to bring to a dinner party, and it was a HUGE hit. VERY yummy, thick and moist. I made it exactly as stated, using a bundt pan. No changes to time or temp. I did however make the blueberry coulis instead of strawberry, it was so sweet, I added very little sugar to it. Thank you!

By: Neera

Neera — Wed, 17 Aug 2011 19:58:51 +0000

Deb, do you know for how many days this cake will stay good? Same question for your blood orange olive oil cake. Thanks!

By: Molly

Molly — Fri, 05 Aug 2011 03:34:51 +0000

I made this for my 30th birthday today, and it was perfect. Thanks so much– for this recipe, and many, many others.

By: Nelson

Nelson — Wed, 27 Jul 2011 20:42:11 +0000

We made the cake using a tube pan and loved it! Especially the crunchy top! We went with all vanilla extract. Wanting to maximize the amount of ‘crunchy top’, we tried cupcakes next (no, it was not the same day). The recipe made 36 cupcakes of varying heights. The bake time in our oven was 26 minutes, turning half way through. Unfortunately, we were not able to reproduce the crunchy top on the cupcakes. We basted the first tray with the simple syrup as we had done with the tube pan but the top failed to develop. Once the cupcakes were done we basted again and sprinkled some turbinado sugar (Sugar in the Raw) over the top of the cupcakes. It added a nice crunch. We held off basting the second tray until they were done. Still no crunchy top, but after basting and applying the sugar they were just as good. For the third tray, we added a tsp or so of Smucker’s Seedless Red Raspberry Jam as we were filling the cups. These were also basted and topped with sugar once they were done. The jam was a nice addition. I’m now wondering how this dough would be as cookies, all top but no room for jam. Thank you for the recipe! It has quickly become one of our favorites.

By: May

May — Mon, 25 Jul 2011 23:59:14 +0000

I just made this and it’s delicious. I added a teaspoon of lemon oil (not extract) and it just lifts the flavour of it all so nicely. I have a convection oven and baked it for 1hr 45 mins at 305c. I got impatient and cranked it to 315c for the last 15 mins.

This is totally a keeper.