No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (55g) Recipe makes 24 servings |
||
| Calories 206 | ||
| Calories from Fat 110 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.3g | 18% | |
| Saturated Fat 7.3g | 36% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 83mg | 27% | |
| Sodium 160mg | 6% | |
| Potassium 41mg | 1% | |
| Total Carbohydrate 21.0g | 7% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 12.7g | ||
| Protein 3.4g | 6% | |
Cream Cheese Bundt Cake
By: BlondieItaliana
May 18, 2008
A very moist & decadent white bundt cake made with cream cheese. I use buttercream frosting from Graham Cracker Cake With Buttercream Frosting to decorate or you can just use a glaze or dust with powdered sugar if you like. Presents well for Holidays, Brunches, Bridal showers, etc.
SERVES 24
Ingredients
- 1 cup butter, softened
- 1 1/2 cups sugar
- 6 eggs (separated)
- 1 (8 ounce) package cream cheese, softened (Philadelphia Brand)
- 2 cups flour
- 1/2 teaspoon vanilla
- 4 teaspoons baking powder
- cooking spray (Bakers Joy)
Directions
1
Spray Bundt pan (10") with Bakers Joy cooking spray.2
In large mixing bowl, beat together butter and sugar. Add the egg yolks one at a time so they are mixed well. Add the vanilla, baking powder and then the flour alternating with the cheese until all combined.3
Separately, beat the egg whites until they are stiff & slowly add to the above mix.4
Bake at 350 degrees for 40 minutes. Remove from pan after 10 minutes.5
Frost (when completely cool) with Buttercream frosting from Recipe #299827.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event > Wedding
- Occasion > Brunch
- Occasion > Taste/Mood > Romantic
Featured Reviews for This Recipe
From: Gigina
On Aug 22, 2008
Out of this world! I didn't use any frosting, just a dusting of powdered suger. Preparation time was longer than my other bundt cake recipes, but it was definitely worth it! Grazie di pubblicarla, BlondieItaliana!
From: dolores in paradise
On Aug 20, 2008
DH said this is a keeper. I did not frost it, but still a very good cake. Cook time was right on for my oven. I did use a teaspoon of vanilla and a dash of salt,with all the eggs just thought it needed it. Thank you for posting.
From: NYLYNNMIKE
On May 21, 2008
This was the 1st bundt cake I ever made and it was incredible. It came out so moist and flavorful. I need no further bundt cake recipes as this is now it for me - I will make this again and again and already plan on making it this weekend for after Church. I can't even describe how delicious this cake is. TYVM for posting.
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