Michael has notified me that this cake currently sits at #1 in the ranking of my Martha Stewart cakes. It takes the top spot on my list as well. It’s exceptionally moist and creamy.
It’s tied with the chocolate raspberry pound cake I made, which actually isn’t from the book, but is a variation of Martha’s Basic Pound Cake Recipe, the first recipe in the book.
I haven’t posted the recipe for the chocolate raspberry pound cake yet, because I haven’t been able to stop the filling from dropping to the bottom of the pan during cook. If I can solve that puzzle, I’m going to try adding chocolate and raspberries to this recipe. That’ll really send Michael to the moon.
Martha Stewart’s Cream Cheese Pound Cake
- Nonstick cooking spray
- 3 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 1/2 cups (3 sticks) unsalted butter
- 1 package (8 ounces) Philadelphia brand cream cheese
- 3 cups sugar
- 6 large eggs
- 2 teaspoons pure vanilla extract
Preheat oven to 325 degrees. Spray 2 standard loaf pans with cooking spray. (**Note from Gary – The cakes have been coming out a little overdone, so I dropped the temperature about 20 degrees for the last 20 minutes of cooking, and at least for my oven, it was the right move).
In a medium bowl, whisk together flour and salt. Set aside.
Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla. Gradually add flour mixture. Beat just until incorporated.
Pour the batter into the prepared pans; using an offset spatula, slightly mound batter in center of each pan to encourage doming. Bake until the cake is golden brown and a cake tester inserted in the cakes comes out clean, but with a few moist crumbs still attached, about 45 to 50 minutes.
Place the pans on a cooling rack and cool for 20 minutes, then remove the cakes from the pans and let cool completely. Serve at room temperature.