Growing up in Tennessee, I’d always look forward to having this cake when my Mom made it, and grab a slice when it was fresh out of the oven. Now I make it for my own family, and my daughter does the same!
Caveat – I like healthy food…most of the time. Sometimes, you need to just let them eat cake, ok?
- 3 sticks of butter + enough to grease the pan(salted – My mom insists on Land O Lakes, but hey, you do you…)
- 3 cups sugar
- 1 pack (8 ounces) of Philadelphia Cream Cheese
- 3 cups Swans Down Cake Flour (I don’t know why, but Mom insists it has to be this brand. I don’t ask questions here.)
- 1 teaspoon vanilla
- 6 eggs
- 1 dash (about 1/8 teaspoon) salt
- 2 tablespoons powdered sugar (who are we kidding. you’ll want more powdered sugar. Go to town..)
- ***make sure you have a sieve for the flour. It’s not an ingredient, but if you don’t have it, you’ll…. well, you’ll have one lumpy cake
- Preheat oven to 325 F
- Leave the butter and cream cheese in room temperature for about 30-60 minutes, so that they’re softer (and easier to beat)
- Grease a cake/bundt pan using additional butter
- Beat butter and cream cheese until they’re soft and fluffy
- Add sugar and beat again until fluffy. The point here is to have NO lumps!
- Beat in eggs, 2 at a time.
- Add vanilla, salt, and “beat a lot”, per Mom
- Using the sieve to filter all the flour, add filtered flour to the mix, and then….you guessed it….beat some more.
- Pour mixture into bundt pan, leaving about 1 inch of space at the top. (Note, I always have a little extra, and pour that mixture into a greased cupcake/muffin pan. Throw in fresh blueberries or chocolate chips or anything else you’d like, for the best muffins ever.
- Cook at 325 F for 90 minutes.
- Remove and let cool for 10 minutes, then dust with powdered sugar and…enjoy!