I have been so busy with work lately that I have forgotten about this Bake Along which I have bookmarked to join! After reading and viewing the photos of the hosts' bakes, I wanted to try this cake too! I am also curious about baking a cake in a cold oven that is not preheated...hmmm..the cake turned out with very fine crumbs but there are streaks of dampness across the cake which I have seen in some of the bloggers' cake too! Overall, a very delicious cake which I would try again someday...now to pack away the cake for the boy to take to school to share with his friends before I eat more of it:P
Here's the recipe:-
Cold Oven Cream Cheese Pound Cake (Half recipe for 1 loaf pan 5 x 9 inch)
From Cake Keeper Cakes by Lauren Chattman
115 g of cake flour
3/4 tsp baking powder
1/2 tsp salt
113 g softened unsalted butter
113 g softened cream cheese
1 1/4 cup sugar (reduced to 1 cup sugar) (I used 120g)
1/2 tbsp vanilla essence (I used the beans from one vanilla pod)
3/4 tbsp freshly grated ginger (I used 1 tsp of ginger powder)
1/2 tbsp freshly grated lemon zest
1. Adjust oven rack to lower-middle position. Line a loaf pan.
2. Combine flour, baking powder, ginger powder, vanilla beans and salt in a medium bowl. Beat butter, cream cheese, and sugar in a large bowl until fluffy, about 3 minutes. Add eggs one at a time, mixing after each addition and scraping down sides of bowl as necessary. Add lemon zest.
With the mixer on low speed, gradually add the flour. When all of the flour has been added, mix for 30 seconds on medium.
3.Pour batter into prepared pan and place in cold oven. Turn oven to 160 Deg C and bake until cake is golden, 65 to 80 minutes. Check for doneness with long wooden skewer. Cool cake in pan for 15 minutes, then invert onto a cooling rack and cool completely before slicing.
I am submitting this to Bake-Along hosted by Joyce of Kitchen Flavours, Lena of Frozen Wings and Zoe of Bake for Happy Kids