Monday, January 14, 2013

Cold Oven Cream Cheese Pound Cake

"Baking this pound cake in a cold oven gives it time to rise to great heights while developing a beautiful golden brown crust. The cream cheese gives it an unbelievably velvety crumb." - Lauren Chattman.

Based on Lauren's description and seeing how a few of my blogging friends that had baked this cake, I know that this cake is going to be beautiful but big! In this case, this size does really matter to me as I reckon this huge cake might be a little too much for our small family consumption. 

Thus, these are my concerns baking this cake...

(1) Can this unique cold-oven method still work if the cake is baked in the form of mini bundts?

(2) This cake has a total content of 250g butter plus 250g cream cheese (35% fat content). I don't want to be a sinner feeding the three of us with this massive amount of fat. Can I use cream cheese with lower fat content to bake this cake?

Will these two major modifications affect the taste and texture of my cake? Now, let's find out!

I
'm baking this cake with my two baking buddies, Joyce from Kitchen Flavours and Lena, from Frozen wings for our 38th bake-along. After baking and tasting my cake, I can see exactly what Lauren describes. I'm happy that my mini cakes seems to be as good as Lauren described. The cakes had nicely developed a golden crust with moist and velvety crumbs inside. Texture-wise, I reckon that my cake seems to have looser crumbs than the larger one baked by Lulu the Baker and Emily's Cooking. Taste-wise, I reckon that my cakes are fantastic even in their smaller portions and slightly-less-guilty versions.

cold oven cream cheese pound cake
Cold Oven Cream Cheese Pound Cake
Making the cake batter - notice that cream cheese (14% fat) can't totally blend into butter.
Baking the cakes
Baking these mini cakes took only 25 min!
Can't wait to taste the cake... Here's its inside.
Extra lemon and vanilla for these beauties?
This looks like a yummy donut to me...

Here's the recipe from the book, Cake Keeper Cakes by Lauren Chattman.
(with my modification in blue)

Ingredients
3 cup cake flour

1 1/2 tsp baking powder
1 tsp salt
1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened

(I used the slightly lower fat one with 14% fat)
2 1/2 cup caster sugar 

(reduced to 1 1/2 cup)
6 eggs
1 tbsp vanilla extract

1 1/2 tbsp grated fresh ginger
(I didn't add this)
1 tbsp grated lemon zest

Method

Adjust the oven rack to the lower-middle position. Grease a 12 cup Bundt pan and dust with flour. Combine the flour, baking powder and salt in a medium mixing bowl.


Combine the butter, cream cheese and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 mins, scraping down the sides of the bowl as necessary.

With the mixer on medium speed, add the eggs, one at a time, scraping down the sides of the bowl after each
addition. Beat in the vanilla, ginger (I didn't add this) and lemon zest.

Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the bowl after each addition. Then mix of 30 secs on medium speed.


Place the cake in a cold oven. Turn the oven to
325°F (or 150°C fan forced) and bake, without opening the oven door, until the cake is golden brown and a toothpick inserted in the middle comes out clean, about 65 to 80 mins.

Cool the cake in the pan for 15 mins, then invert it onto a rack. Cool completely before slicing and serving.


Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.

Note: Using 1/3 of the recipe, I have baked 6 mini bundts with extra vanilla seeds scraped from half of a vanilla pod. The cakes were baked at 150°C fan forced (cold oven method) for 25 mins.

Happy Baking

Here are our baking friends that have joined us for this bake-along. Please visit their blogs for more of their Cold Oven Cream Cheese Pound Cake baking.

Photobucket

Please submit your details if you wish to link your post with this bake-along. This linking tool is open from 14 to 23 Jan 2013. For our next bake-along, we are baking souffle which is to be posted on
30 Jan 2013. Please bake-along with us! All you need to do is to bake this recipe and blog hop with us on this day or within the next 10 days. - Please note that we have changed our blog hop duration to 10 days!


To blog hop with us, simply copy and paste this linky HTML code into your blog post where you want the blog hop list to appear. Make sure you are in HTML view/mode when you paste in the code. get the InLinkz code

Before using this linky tool, please make sure that: (1) Your post must be a current post. (2) Please mention Bake-Along in your post and link back to any of our hosts' Bake-Along post, (Joyce, Lena or Zoe). (3) Appreciate if you can display the Bake-Along badge in your post when linking up with us. Cheers!

45 comments:

  1. Mini bundt cakes are just the cutest little things! The flavors of this pound cake sound delightful!

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  2. I don't like so much the ginger, but I like very much the size and i love when there is the lemon inside of the cakes!

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  3. This pound cake looks so decadent :D
    And I love the miriness!

    Cheers
    Choc Chip Uru

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  4. I love your photo tutorial in this recipe! These are very cute and a great success in your modifications.

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  5. And I though I would have a break and won't bake for few weeks.. I can't! I have to this interesting and oh so delicious looking pound cake :D

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  6. Hi Zoe
    These little mini cakes looks so adorable....and oh yes, it sure look good too baking in mini bundt. I love it. Must be delicious as it is so moist and soft in texture.

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  7. I was very hesitant to bake this because its super fattening! But it turned out very delicious. I fed it to my kids who can afford the fats hee hee

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  8. Zoe ♡ yr mini cakes. Jus popped in 1 into e mouth will do. Color n texture of e cake looked fantastic!

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  9. Saw it from Mich's blog earlier and have already told her that I'm going to try this recipe after my oven is fixed. Your version of making in the mini bundt shapes have added extra points to this cake, cute and yum yum!

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  10. These are simply amazing! You are really good in both baking and also photography!

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  11. I "ate" a few cold oven cream cheese pound cake today, all looks so nice that tempting me to try since I never try oven cold recipe b4 although it is in my to bake list.

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  12. These mini cakes are so cute and lovely. Nice!

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  13. Zoe, your mini bundt cakes turned out lovely! Looks really yummy especially with the glaze dripping over it.

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  14. Hi Zoe,
    Your mini bundts pound cake looks awesome.
    I was scrolling from top, going down looking forward to see the inside of this cake..till i saw it..it is so moist and crumbly and i like it!!

    I was wondering can i also use 1/3 of this recipe for my 6 inches bundt cake pan??

    mui

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    Replies
    1. Hi Doreen,

      Good that we can chat via messaging on this... Have you bake your cake already?

      Zoe

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  15. Looks very cute and decadent. Must try it and join you guys.

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  16. Love this - am defintitely bookmsrking for later

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  17. Cake looks so beautifully baked. Yum one

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  18. A cake that starts with a cold oven certainly is a good recipe to have around. It does look perfect so I wonder why we don´t make all pound cakes this way! They are gorgeous!

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  19. Zoe , your mini cakes are very pretty ! Looks delicious as well . I'm drooling over your mini bundt pan :D I never thought I could drool over any pans tsk tsk ! lol

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  20. the last one indeed looks like a donut! i like how golden yours and the rest ones. Mine is so much paler, i was a little afraid that i might overbaked:)

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    Replies
    1. Hi Lena,

      I was going for the nice crusty finish as what Lauren describes. Joyce's one looks even darker than mine and I like her darker finish... Yum!

      I'm guessing that you might like the cake better if you have baked yours slightly darker.

      Zoe

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  21. Hi Zoe! These mini cakes look so beautiful and elegant! And I love the step by step pictures. Just lovely :)

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  22. Hi Zoe! Was it coincidental or was there some ongoing blogging event? Seems like everyone is using this cold oven method?!!!

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    Replies
    1. Hi Alvin,

      We are baking this recipe for our bake-along. We started bake-along about less than 2 years back. We are baking the same recipe and theme each month. You are welcome to join...

      Zoe

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  23. i love your pan, so pretty!
    smaller cakes are my fave too, shorter baking time and no cutting needed :)
    going to bake this cake this week :)

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  24. I just love this way of baking!!! the cake looks so moist and tender - simply delicious :)
    Mary x

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  25. Lovely & so cute! Never heard of this technique of baking before so I'm going it give it a try! Looks & sounds interesting ! :)

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  26. Oh wow Zoe, thank you so much for popping by my way. So glad you did, now I'm following you too!

    Love mini cakes. You don't feel do guilty testing a whole one ;) I'll be popping back and might even 'bake along' too! Hazel x

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  27. I first saw this on 'Piece of Cake' this morning and it looked fabulous. Your version looks just as good so I'm going to give it a go.

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  28. Zoe! This looks amazing! I miss sweets. I'm fighting off a sinus infection and my sweet tooth is not around. :(
    Please, by all means, use the corn bread muffin recipe on my blog. (I found that mild cheddar could hardly be tasted. Definitely use a sharp cheddar.)

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  29. Hi Zoe,
    Your mini version looks very cute! Nice cake! Very moist and tasty! A keeper recipe, I enjoyed a slice with a cup of black coffee!

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  30. Hi Zoe, your little cakes look very beautiful, and I agree they look a little like donuts, especially with the glaze! The little cake is just the perfect size to have one for tea! I'm feeling so hungry now!

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  31. Zoe, these are gorgeously delicious! Very well-executed, sweetie!

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  32. Cream cheese and butter wow..must be very fragrant ! For butter cake lover like me shall give this a try.

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  33. I love these tiny molds and cakes Zoe! I wish I had one of these to munch right now!

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  34. What a great idea! I can't wait to try this cold oven baking technique.

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  35. I've just seen a cold-oven pound cake on another bake along blog...I've never heard of it before but all the lovely examples in the blog event are making me want to give it a go! I love your mini-bundt style cakes and the tasty looking glaze too :-)

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  36. Wow Zoe, beautiful cakes and I love the small portion...they sure have great texture.
    Have a wonderful week!

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  37. I have never heard of this cold-oven method - so intriguing! The results look fantastic - the texture just looks so moist and delicious - cake perfection!

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  38. Now I get it! I was wondering how do you bake in cold oven?!!? After reading further, you don't need to pre-heat the oven. This is news to me and a great recipe to try out. Looks really golden and love the texture, Zoe. A good idea to bake it into mini cakes!

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  39. The crumb on this looks fantastic. Really like the idea of using cream cheese in the mix and am dying to try this cold oven method.

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