Help? A friend asked me to make her a cream cheese pound cake. I told her I would, but the last time I made?!


Question: one, it didn't turn out right...I went exactly by the directions and baked it in a 10-inch tube pan, just like it said. The cake rose up beautifully in the pan and I checked it with a toothpick to make sure it was done, it was. I took it out and let it cool. When I went back to check on it, it had fallen down about 2 inches. I cut the cake when it was cool and it looked almost raw in places...So...I tried the same cake again today for my friend and it did the exact same thing. Would anyone know what in the world I am doing wrong....I am using a tube pan that has the center to come out, you know, the one that has 2 pieces, the middle and the sides some apart , kinda like a springform pan. Do you think that maybe air could be coming through the part where it goes together and makes this happen to my pound cake or is something else going on. I would appreiate any advice you could share. . . . .


Answers: one, it didn't turn out right...I went exactly by the directions and baked it in a 10-inch tube pan, just like it said. The cake rose up beautifully in the pan and I checked it with a toothpick to make sure it was done, it was. I took it out and let it cool. When I went back to check on it, it had fallen down about 2 inches. I cut the cake when it was cool and it looked almost raw in places...So...I tried the same cake again today for my friend and it did the exact same thing. Would anyone know what in the world I am doing wrong....I am using a tube pan that has the center to come out, you know, the one that has 2 pieces, the middle and the sides some apart , kinda like a springform pan. Do you think that maybe air could be coming through the part where it goes together and makes this happen to my pound cake or is something else going on. I would appreiate any advice you could share. . . . .

I promise you will LOVE this recipe. I make it all the time! absolutely moist and DELICIOUS! enjOy =]


PHILADELPHIA cream cheese Pound Cake


1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup (1-1/2 sticks) butter or margarine, softened
1-1/2 cups granulated sugar
1-1/2 tsp. vanilla
4 eggs
2 cups sifted cake flour
1-1/2 tsp. CALUMET Baking Powder
2 tsp. powdered sugar




PREHEAT oven to 325°F. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

ADD eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Pour into greased and floured 9x5-inch loaf pan.

BAKE 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar just before serving.

You are probably not beating it long enough: minimum of 3 min, and better if 5 min. You'll really notice a difference in the texture & look of the batter after 3 min .... You may not be greasing/flouring the pan exactly as the recipe calls for. That would make a difference in how the sides rise up.... Your oven may not be calibrated correctly. Get a $1-$2 oven thermometer and leave it in there; then you'll know if your oven is getting to the right temperature .... Some recipes actually call for the cake to cool UPSIDE-DOWN on the counter. Did yours say that? .... Make sure that your eggs aren't extra-large. That'd be too much egg for the recipe .... and lastly, make sure you're using REAL, UNSALTED butter (margarine, and salted butter make a big difference in taste & texture)





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources