I think I'm having a love affair with pound cake lately. There's no other cake that offers so much "bang for the buck": sweet without being cloying, dense, chewy, with a thick heavy crumb that never fails to please me. After making my Buttermilk Pound Cake several times over the last months, I decided to add cream cheese and bananas to this version and see what happens. Lots of good things, that's what happens. Yum!
The one funny from this experiment was when I asked the hubs to move the cake back to the cabinet from the table as my back was acting up. He did, and as he did, he sort of grunted "Ooomph." I said 'Well, it is called "POUND" cake." He said, "Yeah, MANY pounds cake." True. But that didn't stop either of us from gobbling down our "test" pieces for a second!
Banana Cream Cheese Pound Cake
Recipe by Glenna Anderson Muse
8 oz Cream Cheese
8 oz (2 sticks) Butter, unsalted (or salted but skip adding additional salt)
2 Bananas, very ripe
2 cups Sugar
1 tsp Baking Powder
1/2 tsp Salt
4 cups all-purpose flour
6 Tbsp (3/4 stick) butter
1 cup powdered sugar
Pre-heat oven to 350 degrees.
1) Combine first six ingredients (cream cheese, butter, bananas, sugar, baking powder, and salt) in the bowl of a standing mixer and beat until light and fluffy, approx 3 minutes.
Cook's note: I make my 2 bowl cake batters a little different than most. I like to include the sugar and leavening (baking powder) with the wet ingredients rather than dry to help the butter/cream sugar mixture to fluff better.
2) To butter/sugar mixture, add eggs, two at a time, beating after each addition until mixed well.
3) Add flour 2 cups at a time, mixing after each addition, until well incorporated and homogenous. Batter will be very thick, scoopable into prepared (liberally sprayed with cooking spray getting into any and all nooks and crannies) bundt pan, rather than pourable.
Bake for 60-75 minutes or until nicely golden brown and cracks in cake are dry but without cake having pulled completely away from the pan edges yet. Allow cake to cool while making glaze before turning out onto serving dish.
Melt butter in saucepan over medium heat. Whisk in powdered sugar until no lumps. Take off heat. Turn cake out onto serving dish and immediately drizzle glaze over still warm cake.
Nutrition per 1/24th of cake: Calories: 344; Protein: 7; Carbs: 45; Fat: 17; Fiber: 1.