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Cream Cheese Pound Cake

February/March 2006

Your rating: None Average: 3.9 (71 votes)

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.



READER'S COMMENT:
"Great substitute if you ever have a craving for pound cake. Almost could not tell this was a healthier version. The flavor was really good. It was a bit sweet for me so next time I will reduce the sugar. "
Cream Cheese Pound Cake Recipe

Makes: 20 servings

Active Time:

Total 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.

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.

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.

Carbohydrate Servings: 2

Exchanges: 2 other carbohydrate, 2 fat


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