I am such a HUGE fan of your books. I think I have them all! Sometimes the recipe’s fascinate me, and I want to try them. Other times I just look at the pictures in awe and just know that I could not do them. I bought a scale simply because one of your earlier books said that baking needed to be very precise and that a scale would provide that. I use it all of the time!
If you don’t mind, I do have a question. I make this cream cheese pound cake recipe that I got from a web site that calls for the standard amounts of sugar, butter, cream cheese, eggs, vanilla, and almond extracts. When I have beaten it in my KA mixer, the batter is very fluffy and very thick, which is how I imagine it should be. I put it in my pan having to turn the pan around with one hand, literally spreading it around the pan with a spatula so that I can get all of the batter in there.
I have an angel food pan that I cook it in, and even though I bake it as directed for 1 hour and 15 minutes at 325 degrees F, it is NEVER done at the center. It is always wet there; however, it appears to be perfectly done around the edges and maybe about 1/2 way towards the center. Then I have to bake it for 10 to 15 minutes more for the center to get done. Of course, this causes the outside to be quite dry by the time the center is done.
I also have an 11-cup stoneware bundt pan from Pampered Chef, and that one takes even longer to cook all the way through. So my question is this, what kind of pan should I be using and where in the world do I find it? The stoneware pan holds 11 cups of batter according to Pampered Chef. I have no idea how much the angel food pan holds. It does have a removable center tube insert with it.
I have put an oven thermometer in my oven to determine correct temperature, and it is exactly what the oven is set for every single time. I am truly perplexed, and I would really appreciate it if you could shed some light on this issue. I love this pound cake! The texture, the taste, everything about it totally rocks on the day it is baked; however, on the 2nd day not so much because it is so dry. Where did my moisture from the day before go? I don’t make it as often because of this issue. I like to eat pound cake without anything on it if it is baked correctly, and if this one happens to come out moist on a lark I just love it. Thank you for your help!
I am including the actual recipe that I use from Allrecipes.com so that you can see what the cake is made from. Here is the link to it: http://allrecipes.com/Recipe/Cream-Cheese-Pound-Cake-I/Detail.aspx
1 1/2 cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
3 cups cake flour
Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
Linda in NC