Cream Cheese Pound-and-a-Half Poundcake

Claudia Sutherland shows us how to make a great poundcake using Philadelphia Cream Cheese and fresh vanilla beans.

Prep Time: 20 minutes
Bake Time: 50-60 minutes

Ingredients:
8 oz. Philadelphia Cream Cheese, original or any of the fruit flavors, softened
8 oz. Unsalted butter, softened
15 oz. Bakers or Granulated sugar
11 oz. (about 6) Eggs, extra large, room temperature
1 Tbsp.Pure vanilla extract
7 oz. All purpose flour
3 oz. Cake flour
1 pinch Kosher salt
1 large Vanilla bean, split, seeds removed, optional

Preparation:
Preheat oven to 325˚. Grease and flour 9 Bundt or tube style pan.

1. Place Philadelphia Cream Cheese and butter into mixing bowl. Beat on medium high speed, scraping down sides and bottom of bowl. Beat until mixture is fluffy, about 3 to 4 minutes. Add sugar and beat an additional 3 to 4 minutes or until fluffy.

2. With mixer running on low speed, add eggs one at a time, mixing well after each addition, scraping down sides and bottom of bowl.

3. Add vanilla and mix well. Add the seeds from the vanilla bean if using.

4. Blend all purpose flour, cake flour, and kosher salt together in small bowl, using fork to blend. Add flour in three stages to the cream cheese mixture, mixing on low speed as you add flour. Scrape sides and bottom of bowl between each addition. Mix just until the flour is incorporated. Do not over mix as this makes cake dry.

5. Spoon batter into prepared pan. Bake cake in center of oven. Begin to check cake after about 40 minutes. Insert long toothpick into several spots. When toothpick is removed, it should come out clean. Do not over bake.

6. Remove poundcake from oven and cool in pan for 5 to 10 minutes. Invert pan onto a serving platter. Cake will flip out easily.

7. Serve poundcake warm or at room temperature. Grill slices of poundcake or toast slices of poundcake for a unique taste.