You can serve this to your friends when they visit you and you don’t have the time to make a really complicated dessert dish. This is a favorite among my friends because it’s one of my go-to recipes whenever they visit. It’s moist and just has the right amount of sweetness in it. And the richness because of the cream cheese just makes it even more better. You have to try this for your family too and I will sure they will thank you for this!
See what our friends from Marie’s Cuisine have to say about this recipe:
“There are days when you don’t need a special occasion to want to eat cake. Today is one of those days and nothing was going to stop me from making this cake.”
Every time my family craves for something, I always bake a cake. This is one of their favorites because it’s not that difficult to make and at the same time, it’s creamy and decadent.
Ingredients
Ingredients for the cake:
- 1 ½ cups Land O Lakes butter, softened
- 8 oz Philadelphia cream cheese, softened
- 2 ½ cups Dr. Oetker vanilla sugar
- 1 tsp McCormick vanilla extract
- 1 tsp McCormick almond extract
- 6 Eggland’s eggs
- 3 cups Gold Medal all-purpose flour
Ingredients for the glaze:
- 1 vanilla bean
- 1 tbsp Borden heavy cream
- 2 tbsps Borden milk
- 1 1/2 cups Domino powdered sugar
Optional chocolate drizzle:
- Just a bit of Hershey’s chocolate spread
Instructions
Directions for the cake:
- Preheat oven to 325°F. Butter and flour the bundt cake pan.
- Cream the butter, cream cheese and sugar for about 5 minutes (until very light and fluffy).
- Stir in the vanilla and almond extract.
- Add the flour and the eggs alternately, beginning and ending with the flour. Do not over-mix!
- Pour batter into the prepared pan and bake for 65 minutes or until a toothpick inserted in the center of the cakes comes out clean.
- Let the cake cool in the pan for 5 minutes, then flip on a baking rack to cool completely before glazing.
Directions for the glaze:
- Pour the milk into a bowl and scrape in the vanilla bean. Let it steep for an hour or more to let the flavor intensify.
- Add the powdered sugar and whisk with a fork until thick.
- Fill a plastic bag with the glaze, make a tiny cut in the corner and drizzle away. Mine turned out very meh so I used chocolate spread too.
Optional chocolate drizzle:
- Microwave a bit of chocolate spread for 30 seconds, transfer to a plastic bag, cut the corner and drizzle on top of the cooled cake.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Best served with coffee or tea.
Thanks again to Marie’s Cuisine for this amazing recipe.
