The cake of this week is the most moist Bundt Cake I’ve ever baked!!!
8 ounces Cream Cheese, softened
3/4 cup (1 1/2 sticks) butter softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
2 cups sifted cake flour
1 1/2 teaspoon baking powder
confectioners’ sugar for dusting
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, one at the time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Pour into greased and floured 10 inches Bundt pan.
Bake for about 50 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.
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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