Categories: Recipes Date: May 21, 2012 Title: Creole Cream Cheese Pecan Pound Cake
This Saturday we will have Eula Mae's Pecan Party Tarts on hand for everyone to try, but if your mouth is watering for a sweet pecan treat now, try this Creole Cream Cheese Pecan Pound Cake. You can get creole cream cheese from any of our three dairy vendors (Progress Milk Barn, Mauthe Farm and Rocking R Dairy) at any of our three markets.
Preheat oven to 300 degrees. Grease and flour a 10-inch bundt or tube pan. Sprinkle pecans on the bottom of the pan; set aside.
In a small mixing bowl, combine brown sugar, all-purpose flour, and cinnamon. Add melted butter and mix with a fork until mixture resembles coarse meal. Set aside.
In a medium bowl, sift together cake flour, salt, and baking soda.
In a large bowl, cream granulated sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla.
Add flour mixture to creamed mixture alternately with Creole cream cheese, mixing well after each addition. Pour half of the batter over pecans in prepared pan. Sprinkle reserved brown sugar mixture over batter. Top with remaining batter.
Bake at 300 degrees for 75 to 90 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 20 minutes, then turn onto a wire rack and cool completely.
Recipe compliments of Chef John Folse