Cream Cheese Pound Cake

http://www.eatingwell.com/recipes/cream_cheese_pound_cake.html

From EatingWell:  February/March 2006

Pound cake got its name from the original formulation: a pound each of sugar, flour, butter and eggs. Just the thought of it is enough to raise your cholesterol. Our version calls for half whole-wheat flour, less sugar, a modest amount of butter and loses quite a few egg yolks. To keep it rich we moisten the cake with reduced-fat cream cheese and buttermilk. It is every bit as delicious as the original, with only a third of the calories and fat.

20 servings | Active Time: 30 minutes | Total Time: 3 hours (including cooling time)

Ingredients

• 1 1/2 cups whole-wheat pastry flour, (see Ingredient Note)
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup nonfat buttermilk, (see Tip)
• 1/3 cup canola oil
• 2 tablespoons light corn syrup
• 1 tablespoon vanilla extract
• 6 large egg whites
• 2 cups sugar, divided
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces reduced-fat cream cheese, (Neufchâtel)

Preparation

1. Preheat oven to 325°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.
3. Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
4. Beat butter and cream cheese in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.
5. Bake the cake until a skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.

Nutrition

Per serving : 261 Calories; 12 g Fat; 5 g Sat; 3 g Mono; 52 mg Cholesterol; 35 g Carbohydrates; 5 g Protein; 1 g Fiber; 167 mg Sodium; 73 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 2 fat

Tips & Notes

• Make Ahead Tip: Wrap and store at room temperature for up to 3 days or freeze for up to 1 month. | Equipment: 12-cup Bundt pan

• Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.
• Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.