Cream Cheese Pound Cake

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Cream Cheese Pound Cake

Cream Cheese Pound Cake

Pound cake got its name from the original formulation: a pound each of sugar, flour, butter and eggs. Just the thought of it is enough to raise your cholesterol. Our version calls for half whole-wheat flour, less sugar, a modest amount of butter and loses quite a few egg yolks. To keep it rich we moisten the cake with reduced-fat cream cheese and buttermilk. It is every bit as delicious as the original, with only a third of the calories and fat.

Nutrition Profile: Healthy Weight   Low Calorie   Low Cholesterol   Low Sodium  

Serves 20

Prep Time 30 min

Total Time 180 min.

Ingredients

  • 1 1/2 cups whole-wheat pastry flour, (see Ingredient Note)
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/2 cup nonfat buttermilk, (see Tip)
  • 1/3 cup canola oil
  • 2 tablespoon light corn syrup
  • 1 tablespoon vanilla extract
  • 6 large egg whites
  • 2 cups sugar, divided
  • 1/2 cup (1 sti unsalted butter, softened
  • 8 ounces reduced-fat cream cheese, (Neufchâtel)

Cooking Directions

Step 1

Preheat oven to 325°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.

Step 2

Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.

Step 3

Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.

Step 4

Beat butter and cream cheese in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.

Step 5

Bake the cake until a skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.


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