Receta Cream Cheese Pound Cake W/Blueberry Jam Galze ~ #Bundtamonth
When our hostesses Anuradha and Lora came up with the theme for this month I didn’t have to give too much thought about the cake I would make. Mr. Sweets loves blueberry jam and will only eat the brand that our meat market sells. Since he began eating it years ago he has said I should make a cake with it. I made a yellow layer cake with it and it was pretty good. Seeing as how I have a holiday to-do list for him that is very long I thought using his favorite jam would be a good idea.
I tried to think to of clever and creative ways to incorporate the jam into the cake and it was giving me a headache. The Mr wouldn’t want some jam cake hybrid. I would give him plain cake with jam and call it a day. Not just any plain cake, It had to be able to hold it’s own with the blueberry jam. Enter my tried and true Cream Cheese Pound Cake. It has served me well over the years. In the past when I’ve made it I did my best to lighten it up by not using as much sugar and reduced fat cream cheese. This baby is full of fat and sugar so a lil dab will do ya.
- Cream Cheese Pound Cake – Adapted from Allrecipes
- 1 (8oz) pkg cream cheese, room temperature
- 1 cup butter, softened
- ¼ cup plus 2 TBS canola oil
- 3 cups sugar
- 3 cups all purposed flour, sifted
- 6 whole eggs
- 1 tsp vanilla
- 1 TBS blueberry jam
- 1 cup powdered sugar
- 1 TBS water
- Preheat the oven to 325°. Prepare a 12 cup Bundt pan with grease and flour or non stick spray. In large bowl, cream butter, oil, and cream cheese until smooth. Gradually add sugar and beat until light and fluffy, about 5 minutes. Add whole eggs two at a time, mixing well after each addition. Then add the vanilla. Slowly add half the sifted flour scraping the bowl down just until blended and then add the remaining half mixing only until blended. Pour into prepared pan and bake for one hour and 15 minutes. Check for doneness after one hour. Cake is done when toothpick inserted in the center comes out clean. Combine blueberry jam, powdered sugar and water in small bowl and whisk until smooth. If glaze is too thick add 1 tsp water at a time. Brush on cake while it is still warm. Serve with additional jam if desired.
- Please show some love to my fellow Bundt Bakers!
- Aloha Cake by Veronica at My Catholic Kitchen
- Blueberry and Lemon Bundt by Holly at a A Baker’s House
- Butter and Jam Bundt by Anne at From My Sweet Heart
- Cranberry Pear Pumpkin Cake by Kate at Food Babbles
- Crabapple Yogurt Bundt Cake by Alice at Hip Foodie Mom
- Cream Cheese Black Cherry Bundt Cake by Anuradha at Baker Street
- Cream Cheese Pound Cake with Blueberry Jam by Sandra at The Sweet Sensations
- Guava Cream Cheese Bundt Cake by Kathya at Basic N Delicious
- Peachy Keen Spice Cake by Kim at Ninja Baking
- Raspberry Jam Bundt with Peanut Butter Glaze by Lora at Cake Duchess
- Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl by Heather at Hezzi D’s Books and Cooks
- Sticky Toffee Bundt Cake with Cranberry Jelly Glaze by Felice at All That’s Left are the Crumbs
- Sticky Fig Bundt by Anita at Hungry Couple NYC
- Strawberry Jam Glazed Spiced Pound Cake with Buttermilk and Orange by Laura at The Spiced Life
- Strawberry Lemon Bundt with Strawberry Jam Glaze by Stacy at Food Lust People Love
- Triple Blackberry Bundt by Tara at Noshing with the Nolands
- Here’s how you can be a part of #BundtaMonth:
· Simple rule: Bake us a bundt using your favorite jam
· Post it before November 30, 2013
· Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt with Peanut Butter Glaze
· Add your entry to the Linky tool below
· Link back to our announcement posts