CREAM CHEESE POUND CAKE WITH BUTTER SAUCE
This is a truly decadent and classic dessert that combines the dense, moist richness of a cream cheese pound cake with a luxurious, warm butter sauce. It's an elegant and comforting treat that is perfect for a special occasion or a luxurious weekend dessert.
The Ultimate Cream Cheese Pound Cake with Warm Brown Butter Sauce
This recipe creates a pound cake that is incredibly moist and tender with a fine, velvety crumb, thanks to the addition of cream cheese. It's not overly sweet, allowing the rich, nutty flavor of the warm brown butter sauce to truly shine. This is a dessert that feels both timeless and sophisticated.
Yields: One 9x5 inch loaf (8-10 slices) Prep time: 20 minutes Cook time: 60-70 minutes
Why This Recipe Works
Before we get to the ingredients, let's understand the three pillars that make this dessert so special.
- The Magic of Cream Cheese: Adding cream cheese to a traditional pound cake batter is a game-changer. The high fat and water content in the cream cheese creates an exceptionally moist and tender crumb. It also adds a subtle, pleasant tang that beautifully balances the richness of the butter and sugar, preventing the cake from being one-dimensionally sweet.
- The Creaming Method is Key: The texture of a perfect pound cake comes from properly creaming the fats (butter and cream cheese) with the sugar. This process whips air into the batter, which acts as the primary leavening agent, creating a light yet dense structure. It's crucial to beat this mixture until it's pale, light, and fluffy.
- The Brown Butter Sauce: This isn't just melted butter. By cooking the butter until the milk solids toast and turn a nutty brown, we create a beurre noisette. This process develops an incredibly deep, nutty, and complex flavor that elevates the entire dessert. Paired with brown sugar and cream, it becomes a warm, pourable caramel sauce that is pure indulgence.
Ingredients
For the Cream Cheese Pound Cake:
- ½ cup (113g) unsalted butter, softened to room temperature
- 4 oz (113g) block-style cream cheese, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 1 ½ cups (180g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp pure vanilla extract
For the Warm Brown Butter Sauce:
- ½ cup (113g) unsalted butter
- ¾ cup (150g) packed brown sugar (light or dark)
- ⅓ cup (60ml) heavy cream
- ½ tsp pure vanilla extract
- Pinch of salt
Step-by-Step Instructions
Part 1: Making the Pound Cake
Prep and Preheat: Preheat your oven to 325°F (165°C). A lower temperature is key for a dense cake like this, as it allows it to bake evenly without the outside getting too dark before the center is cooked. Grease and flour a 9x5 inch loaf pan, or line it with parchment paper.
Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent is evenly distributed.
The Creaming Process (The Most Important Step): In a large bowl using a stand mixer or a hand mixer, beat the softened butter and cream cheese together on medium speed until they are completely smooth and combined, about 1-2 minutes. Add the granulated sugar and continue to beat on medium-high speed for 3-4 minutes, until the mixture is very light, pale, and fluffy. Scrape down the sides and bottom of the bowl as needed.
Add Eggs and Vanilla: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl again. Beat in the vanilla extract.
Combine Wet and Dry: With the mixer on low speed, add the dry ingredients in three additions, mixing only until just combined after each one. Do not overmix! Overmixing will develop the gluten and result in a tough, dense cake. The batter will be thick.
Bake the Cake: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes. The cake is done when it's a deep golden brown and a wooden skewer inserted into the center comes out clean.
Cool the Cake: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully run a knife around the edges and invert the cake onto the wire rack to cool completely.
Part 2: Making the Warm Brown Butter Sauce
Brown the Butter: In a small saucepan, melt the ½ cup of butter over medium heat. Once melted, continue to cook, swirling the pan occasionally. The butter will foam, and then the foam will subside. Watch it closely as the milk solids at the bottom of the pan turn a deep, nutty brown and it releases a wonderful aroma. This can happen quickly, so don't walk away.
Create the Sauce: As soon as the butter is browned, remove the pan from the heat. Carefully whisk in the brown sugar, heavy cream, vanilla extract, and pinch of salt until the sugar is dissolved and the sauce is smooth and glossy.
Keep Warm: Keep the sauce warm over very low heat until you are ready to serve.
Part 3: Serve
Serve slices of the cooled (or slightly warmed) cream cheese pound cake with a generous drizzle of the warm brown butter sauce over the top.
Tips for Success & Variations
- Room Temperature is Non-Negotiable: Using cold butter, cream cheese, or eggs will result in a curdled, dense batter that won't incorporate air properly. Plan ahead and take them out of the refrigerator at least an hour before baking.
- Citrus Variation: Add the zest of one lemon or orange to the butter and sugar mixture during the creaming process for a bright, fresh note that pairs beautifully with the cream cheese and butter sauce.
- Make-Ahead: The pound cake can be made a day in advance. Wrap it tightly in plastic wrap and store at room temperature. The sauce can be made ahead and gently reheated before serving.
- Glaze Instead of Sauce: For a different presentation, let the cake cool completely. Whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or cream until smooth, then drizzle over the top.
- Storage: Store the cake (without sauce) in an airtight container at room temperature for up to 3 days.
Enjoy your incredibly decadent and delicious cream cheese pound cake
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