Sunday, June 27, 2010

A productive day

I usually work five days a week and one of my days off is usually a Sunday. My Sundays are pretty much booked up in advance. First its church then my grandparents house for lunch then cleaning and what not. So I get one full day to sleep in chill out and just do what I want. Oh how I love that day. On my most recent day off I woke up with a plan to bake. I just had no idea what I wanted to make. As I sat sipping my coffee I thought. "hmm coffee cake would be no sticky buns. Maybe lemon curd." I couldn't make up my mind so I decided to turn to my stock pile of internet recipes. I logged into my TastyKitchen account on The Pioneer Woman's website. That's where I found it. Italianfoodforever's recipe for chocolate chip cream cheese pound cake. I quickly set to work preparing my mes en plas. As I was going to get my chocolate chips I thought "what if I used white chocolate chips?" And that's when things got interesting. I proceeded to tinker and this was the resulting cake.

White Chocolate Coconut Pound Cake

2 cups All-purpose Flour
1 teaspoon Ground Cinnamon
1 pinch Salt
1-½ teaspoon Baking Powder
¾ cups Softened Butter
8 ounces, Cream Cheese, Softened
1-½ cup Sugar
1-½ teaspoon Coconut Extract
4 Eggs

Preheat oven to 325 degrees F. Butter and flour a medium bundt pan. Combine together flour, cinnamon, salt, and baking powder. In a stand mixer beat together the butter and cream cheese with the paddle attachment. Add the sugar and cream until light and fluffy. Add the coconut extract and then the eggs one at a time. Add the dry ingredients and continue to mix on low just until combined. Then add the chocolate chips. Do not over mix. Scrape the mixture into your prepared pan, the batter will be very stiff, and bake for 50 to 60 minutes or until a cake tester comes out clean.

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