This Snickerdoodle Pound Cake is a dense cake with a crunchy cinnamon sugar crust and a cinnamon sugar cream cheese center.
Dear To-Do-List,
Only one thing got done on you this weekend.
And while it was nice to have clean towels instead of doing the smell test (you know the how bad does this smell, can I used it again test?) I needed to get more stuff done.
That being said I much enjoyed the distractions that kept me from the to do list.
Dear Winners of the C3 Adult Rec Hockey League,
Congrats to you. My team lost again.
The sad thing is we lost to you and yet still had a much, much better time.
Not only during the game (like when we stood up and cheered for you) but after.
I’m glad that you guys won, you wanted it far more than us (as your scowling faces and the guy who told me to stop smiling at him this was a game would indicate).
You had the guy that got a hat trick with the way he was jumping up and down and screaming (with a higher pitch than me…just saying) who I thought had won a new truck.
At first I was pissed because I was mad at the league for not telling me about the get a hat trick in the lowest division when you are a higher level player and get a free car thing.
I would have had my better players try hard so that we could win a truck (and then sell it to buy new hockey jerseys!).
But just turns out he was wanting to win it so bad. They had even made their team a trophy.
So my team got green participant ribbons that I found at a local awards shop. 😛
Dear Danny Briere,
Thanks for proving to me so far this playoff season why you are my favorite NHL hockey player.
Dear Universe,
Thanks for starting to pay off me surrounding myself with good people.
Using a stand mixer or a bowl and some might strong arms, cream together the cream cheese, sugar, and cinnamon for the cream cheese balls. Place the mixture into a small bowl and cover. Place in fridge until needed and start to prepare cake.
Clean your mixer bowl and cream the butter and sugar with the paddle attachment and mixer on medium high until light and fluffy, about 3 minutes. Turn mixer down to medium and add the eggs and yolk, one at a time, beating well after each addition.
Add the vanilla extract and nutmeg and continue beating.
Add ½ of the dry ingredients and let mix (on low) until just incorporated.
Add the cake sour cream and mix until incorporated.
Add remaining dry ingredients until fully combined.
Grease a tube pan with butter and sprinkle about 1/3 of a cup of cinnamon sugar mixture and coat the pan where the butter was with the cinnamon sugar mixture, this will create a nice crust.
Pour half the batter into the pan and sprinkle ¼ of a cup of the cinnamon sugar mixture around the ring.
Remove the cheese mixture from the fridge. Roll into balls, about the size of a ping pong ball and roll them into ¼ cup of cinnamon sugar mixture. Place them around the tube pan in the center.
Add the rest of the batter, smoothing it over the cream cheese balls and sprinkle the remaining cinnamon sugar on top.
Preheat the oven to 350 degrees.
Bake for 50-65 minutes or until a skewer or cake tester comes out clean or with a few crumbs attached.
Make sure the flour is fully incorporated too – because dry flour streaks can result in a gummy pound cake. Use cake flour instead of AP flour. Pound cake is SUPPOSED to be a little dense. But it's not supposed to feel heavy or dry.
There are several reasons why a cream cheese pound cake might fall. The most common reason for this or any type of pound cake falling is that the cake was exposed to cold air before it was baked through.
Those gluey pound cake streaks happen when your over-cream the butter and sugar. The cake rises in the oven and then it quickly collapses a bit while cooling which causes those gummy streaks. To prevent this, use a low speed with creaming and do so just until combined and fluffy, about 3 minutes.
Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.
A steady 325-350 degrees is ideal when it comes to baking pound cake. Position the pan in the middle of the oven, and rotate it once, halfway through the baking time, as it bakes to account for any hot spots.
There are several possible causes for what is called a sad streak in a pound cake. One is that there wasn't enough stirring in the early stages of preparing the batter. The other is that the cake needs to 'set' the crumb when you first remove it from the oven.
When baking this particular cake, you'll want to place a water bath in the oven so the cake can soak up some extra moisture. You can watch the video if you'd like further clarification but essentially, fill a pan with a couple of inches of water and put it in the oven next to your cake.
Several steps can be taken to prevent cakes from sinking in the middle. Eensure the oven is fully preheated, avoid frequent opening during baking, use correct ingredient measurements, mix thoroughly, avoid overmixing, bake on the center rack, and avoid underbaking.
How long do you leave pound cake in the pan? When it's done baking, let the cake sit in the pan for 10 minutes: no more, no less. It's enough time for the cake to firm up some after baking so that it doesn't fall apart, but not so much time that the cake gets stuck to the pan.
An overmixed egg foam will look dull or broken, like cottage cheese. With the addition of flour, an undermixed batter will have uneven streaks or visible pockets of flour. When properly combined, the batter will be satiny, a little glossy, and able to make luscious peaks or ribbons.
Sifting aerates the flour, which allows it to more easily and evenly combine with butter, oil, eggs and liquid ingredients. But if your recipe doesn't call for sifting (and it is from a reliable source) chances are, it was developed and tested without sifting, and worked well.
Bundt pans are a baking essential. Their unique construction allows an even browning on denser cakes, like pound cake, with the well-defined curves that are the hallmark of the form. Bundts now come in the shape of rosettes, castles, and even pine forests.
Many professional bakers turn to simple syrup to help keep cakes moist until they are assembled and iced. To make your simple syrup, combine equal parts water and granulated sugar and heat on the stove, stirring until the sugar dissolves.
According to food-science blog Food Crumbles, sour cream can help thicken a cake and make it moister. And, since sour cream contains fat, your cake will also be richer. Per baking blog Liv for Cake, you may want to start by adding about 1 cup of sour cream.
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