I will admit that I am a bit of a snob when it comes to my recipes. I often think I have the best recipe and no other can compare. I do have some exceptions to my snobbiness: Three in particular are Cousin Kathy’s Pound Cake, Drew’s Cheese Cake and Mike’s Fallen Chocolate Soufflé Cake. I have asked all three if I can share their recipes with you and got a big thumbs up from each.
I’ll start with Cousin Kathy’s Pound Cake. Growing up, my Mother’s go to cake, when she needed a dessert in a pinch, was pound cake. But no matter how many times she made it, the results were NEVER the same. Not to say that any of the results weren’t great but this pound cake was cause for much head scratching on Mom’s part. I think she made it so often because she wanted to get repeat results just once. If you have been reading my blog you know that Mom was an excellent cook. Everything she cooked came out great. She could go to a restaurant, order something exotic and announce to us she would be making that same dish for dinner very soon. Without any recipe she would do just that, only it tasted better. The point here was the pound cake and no two ever being alike. My Cousin Kathy’s Pound Cake recipe is a different story. It always turns out and the results are always the same; perfect, perfect, perfect. So this has become my go to cake when I want something in a jiffy and don’t really want to think about it.
Cousin Kathy’s Cream Cheese Pound Cake
This recipe is perfect just the way it is: I wouldn’t change a thing and that includes being tempted to use butter instead of margarine. I;ve made it with butter and it just isn’t as good.
3 Sticks Imperial Margarine, Room Temperature
1 8 oz. Package Philadelphia Brand Cream Cheese, Room Temperature
3 Cups Granulated Sugar
6 Large Eggs, Room Temperature
3 Cups Sifted Cake Flour (NOT Self-Rising)
1 Teaspoon Vanilla
Preheat oven to 325º.
Position the oven rack to lowest third of the oven. Spray a standard tube pan (an Angel Food Cake Pan with removable bottom) with Pam Spray for Baking.
In the bowl of an electric mixer fitted with the paddle attachment, cream the margarine, cream cheese and sugar on high until light and fluffy. Turn the speed of the mixer down to medium and add the eggs into the fluffy mixture one at a time being sure each egg is fully incorporated before adding the next.
With the speed on low, slowly add the flour and beat until the flour is fully blended into the fluffy mixture. Add the vanilla and beat on low until incorporated. Spoon the batter into the prepared tube pan and smooth the top with an offset spatula.
Bake 1 hour 45 minutes. The pound cake is done when a cake tester (a long wooden skewer is best for this step) inserted into the middle of the cake comes out clean.
The best way to cool the cake is to perch it on the neck of a bottle. As the cake cools the side of the pan will slip down. (I am sure many of you remember your mother or grandmother using this method to cool an Angel Food Cake.) Once completely cool, gently remove the rest of the tube pan. Sprinkle with powdered sugar or glaze with a powdered sugar glaze (recipe below).
Powdered Sugar Glaze
1 Box (1 Pound) 10X Powdered Sugar
4 Tablespoons Freshly Squeezed Orange Juice or Lemon Juice
2 Tablespoon Freshly Grated Orange or Lemon Zest
Gradually mix the juice into the sugar until a soft, smooth, runny glaze is achieved. Add half of the zest. Carefully pour the glaze in a steady stream over cake moving around the top. The glaze will flow down the sides and the center. Sprinkle with the rest of the zest.
Another of my Friend Favorites is Drew’s Cheese Cake. There is no other cheesecake in the world that is as good as this. At least not in my world. It is a little time consuming but the end result is more than worth it. Drew first made this cheesecake for us when he came to our home for Thanksgiving Dinner in 2003. Since then it has been a tradition each year even if Drew doesn’t join us for dinner. When he doesn’t make it for dinner our friend Jodie makes his cheesecake and it tastes exactly like Drew’s.
Drew’s Cheesecake
Drew’s Cheesecake
For the Crust
1 Cup Graham Cracker Crumbs
¾ Cup Finely Ground Pecans
½ Cup Sugar
4 Ounces Unsalted Butter Melted (1 Stick)
For the Cake
4 Large Eggs
1 Cup Sugar
24 Ounces Cream Cheese at Room Temperature(3 – 8 oz Packs)
1/2 Cup Half and Half
Topping
16 Ounces Sour Cream
¾ Cup Granulated Sugar
1 Teaspoon Pure Vanilla Extract
Preheat oven to 350º. Spray the bottom and side of a 9” Spring Form pan with Pam Spray for Baking.
Blend Graham crackers, butter, sugar and pecans. Mix well and press firmly on bottom and half way up the side of the pan.
In the bowl of an electric mixer fitted with the paddle attachment cream the sugar, cream cheese and half and half on medium high speed until well blended. With the mixer speed on low add eggs one at a time being sure each egg is blended in before adding the next. Pour into prepared pan and place on a baking sheet to catch butter that will leak out of pan. Bake at 350 degrees for 45 min. Turn oven off and leave cake in oven for 35 minutes. Remove from oven and cool for 35 minutes.
Turn oven up to 450º and preheat. Mix topping ingredients well, pour over cake and smooth with a small offset metal spatula. Return to oven and bake for 15 minutes in preheated 450 Degree (or 425 IUCO) oven. Remove from oven and place cake on a cooling rack for 15 minutes. After 15 minutes of cooling, use a very thin small knife or small metal spatula to loosen the side from the pan. Remove the springform side and cool completely before placing in refrigerator. After completely cooled the cake will easily come off of the springform bottom. You can then place on a serving dish and garnish with fresh berries.
And last but certainly not least is my good buddy, pal, cooking soulmate and fabulous chef Michael Killip’s Fallen Chocolate Soufflé Cake. I love this cake as it never ceases to amaze me. It rises super high and then collapses into a dense, delicious, luscious cake. I have used this recipe in several cooking classes and everyone marvels at the rise and fall of this great cake.
Mike’s Fallen Chocolate Soufflé Cake
8 Ounces Unsalted Butter
8 Ounces Semi Sweet Chocolate Chips
6 Large Egg Yolks
3/4 Cup Granulated Sugar
8 Large Egg Whites
Preheat oven to 325º.
Prepare an 8” springform pan by spraying with Pam for Baking. With a piece of parchment paper form a collar to line the inside of the pan. Spray the inside of the collar as well. The collar should be about 4 inches higher than the top of the pan.
Melt the butter with the chocolate in a double boiler. Stir to combine once all is melted. Set aside to cool to room temperature.
Beat the yolks and the sugar in the bowl of an electric mixer fitted with the whisk attachment until pale in color and slightly thickened.
In a clean bowl beat the whites until stiff but not dry. Gently fold the yolk mixture into the chocolate to combine thoroughly.
Gradually incorporate whites into chocolate-yolk mixture in thirds by gently but thoroughly folding with a rubber spatula.
Pour batter into prepared pan and bake for 50 – 55 minutes. Cake will look like it is going to explode. Remove cake from oven and let stand for 10 minutes before releasing the side of the pan. Cake will fall. Cool completely. Dust with powdered sugar and serve with White Chocolate Cream.
White Chocolate Whipped Cream
12 Ounces White Chocolate Chips
1 Cup Heavy Cream
1 Teaspoon Pure Vanilla Extract
1 Quart Heavy Cream
1/2 Cup Granulated Sugar
Put Chips in a large heat proof bowl.
In a medium sized sauce pan heat heavy cream until just ready to boil. Remove from the heat and pour over the white chocolate chips. Let stand for 5 minutes. Stir to completely combine. Cool to room temperature.
In the bowl of an electric mixer fitted with the whisk attachment, beat cream slowly for about 30 seconds (this adds air to the cream and makes it fluffier). Add the sugar and beat on high until stiff peaks form. Add cooled white chocolate in a stream to whipped cream and beat until incorporated. Refrigerate at least 4 hours before using.
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