Friday, September 17, 2010

Foodie Friday and a One Layer Card

Only two more days until I draw for Blog Candy!! 

Today's card is definitely not my layer.  They're harder than they room for error.  LOL  The One Layer Wednesday Challenge on the Simplicity blog OLW20 is Three plus One...3 images, 1 sentiment,  the Stamp Simply One Layer challenge, (ssnotime151),  and the Winter Wonderland One Layer challenge.


I figured I'd better get started on some quick Christmas cards so this challenge was perfect.

Paper - Papertrey Ink Enchanted Evening
Stamps - Papertrey Ink Snowflake Serenade
Accessories - Quickie glue pen, Art Institute Angel Dust Glitter

Foodie Friday, however is not a winter affair...It's a pure warm weather treat...Are you ready?

 It's Cream Cheese Poundcake with Peaches!

Pure heaven!  These are the peaches we picked in July.  I freeze them by the quart.  When ready to serve, I just unthaw and here's my secret...I mix them with 1/2 pint of  Peach Plum Freezer Jam.  It gives the peaches a slight sweetness and makes a wonderful sauce to spoon over this lucious cake.  I topped it with a dollop of freshly whipped cream...want a bite?

Here's the fabulous cake makes a cake with a tender crumb and an exterior with a slight crunch...Oh my!

Cream Cheese Pound Cake

3 cups cake flour
1 1/2 cups unsalted butter, room temperature
1 pkg. (8 oz.) cream cheese, room temperature
3 cups sugar
1 T. vanilla extract
6 large eggs, room temperature

Preheat oven to 325 degrees.  Lightly grease a 10" tube or Bundt pan with butter or spray with Baker's Joy.

Sift the cake flour and set aside.

Cream the butter, cream cheese, sugar, and vanilla with mixer on med. high speed until light and fluffy, about 2 minutes.  Stop the mixer once or twice to scrape the bowl with a rubber spatula.

Add the eggs, one at a time to the butter mixture.  Mix after each addition until well blended, about 10 seconds.  When all eggs are added, mix about 30 seconds more.

Stir the flour gently into the batter with a rubber spatula.  Mix on low speed 5 seconds.  (overmixing creates a tough cake).  Scrape the bowl and mix another 5-10 seconds.

Pour the batter into the prepared pan.  Bake on the center oven rack until golden and firm to the touch.  Tester inserted into the center should come out dry, about 1 hour - 1 hour & 5-10 minutes. 

Allow the cake to cool completely in the pan before unmolding and serving.

Makes 12-16 servings.


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