Cream Cheese Pound Cake with Grilled Plums

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Cream Cheese Pound Cake with Grilled Plums Cream Cheese Pound Cake with Grilled Plums Recipe Courtesy of


Servings: 12
Prep Time: 45 min
Cook Time: 1 hour 15 min
Difficulty: Easy

Ingredients Add to grocery list

Pound Cake:

Nonstick baking spray with flour
1 1/2 cups (3 sticks) butter, softened
1 (8-ounce) package cream cheese, softened
3 cups sugar
1/2 teaspoon almond extract
3 cups all-purpose flour
1/2 teaspoon baking powder
6 large eggs

Grilled Plums:

Nonstick, nonflammable cooking spray
12 ripe plums, pitted and thickly sliced
1/2 cup (1 stick) butter, melted
Honey, for serving
Fresh mint, for garnish


 

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Directions

For the cake: Preheat the oven to 325 degrees F. Spray a 10-inch fluted tube pan or Bundt pan with nonstick baking spray with flour .

In a large bowl, beat the butter and cream cheese at medium-high speed with a mixer until creamy. Add the sugar, beating until fluffy. Beat in the extract.

In a medium bowl, combine the flour and baking powder. Add 1/3 of the flour mixture to the butter mixture, beating until just combined. Add 2 eggs, beating until just combined. Repeat the procedure twice with the remaining flour mixture and eggs. Spoon the batter into the prepared pan.

Bake until a wooden pick inserted in the center comes out clean, 1 hour and 10 minutes. Cover the cake with aluminum foil to prevent excess browning during last 10 minutes of baking, if necessary. Let cool in the pan for 10 minutes. Remove from the pan, and cool completely on a wire rack.

For the plums: Spray the grill rack with nonstick, nonflammable cooking spray. Preheat the grill to medium heat.

Brush the plum slices evenly with the melted butter. Grill the plums until just softened, 2 minutes per side.

Slice the cake and serve with grilled plums. Drizzle with honey and garnish with mint, if desired.

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Reader Comments:

54321

I love your show and I love to bake; cakes especially. All the recipes from your collection have turned out perfect just the way they were supposed too. Thank you for all the baking tips. Ronella Fontenot Ville Platte, Louisiana

By Anonymous on February 16, 2013

54321

This cake is so very delicious, I served with fudge and berries and it was ridiculously divine!

By Kerri on August 28, 2012

54321

Paula, I love watching you and your boys create in the kitchen and interact. It reminds me of growing up on my grandmothers farm in N.J. I love your family recipes and admire you as a woman, mother, cook, and enterpenure. Watching you guys is like being with family. Thank you.

By Annell Markle on August 26, 2012

54321

This cake is absolutely delicious! I get rave reviews everytime I make it. Thanks Paula. I love you.

By Cordelia Kennedy on May 27, 2012

54321

i love your cooking you inspire my mother to cook i love too watch your shows and i love to watch you too. have a great time cooking!!!!!!!!!!!!!!

By rebecca on February 18, 2012

54321

Hi Bernice, Here is something information on alcohol substitutes: http://whatscookingamerica.net/alcoholsub.htm

By Jonathan Able on October 26, 2011

54321

This was the best.

By Shirley Osborne on August 29, 2011

54321

Some of your recipes contain wine, for people that are in recovery from alcohol need a substitute.

By Bernice Hairston on August 26, 2011

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