So I’m old fashioned; I love butter. My grandmother passed along her sour cream pound cake recipe and my mom has been cooking it for years. Now I’m in on the action. Over the past few weeks, I’ve come up with a cream cheese pumpkin pound cake that’s pretty darn good. It is a rich, dense cake. Not for the faint of heart. Great with a dollop of whipped cream and/or served with coffee. Here’s the recipe:
3 c. flour
1/4 t baking soda
1/8 t salt
2 sticks butter, softened
8 oz. cream cheese
4 oz. (1/2 can) pumpkin puree
1 t vanilla extract
3 c. sugar
Makes one large bundt or two loaves.
-Preheat oven to 325.
-Grease and flour pan(s).
-Sift together flour, salt, baking soda and cinnamon.
-In another bowl combine butter, cream cheese, pumpkin, sugar and vanilla.
-Add eggs and flour (alternating 2 eggs and one cup of flour at a time).
-Bake for one hour or more (at least 1 ½ hours for bundt pan). Will be done when top is crackled and golden brown and toothpick comes out clean. Allow to cool on wire rack before removing from pan.