Description
Ingredients:
– 1 cup (2 sticks) unsalted butter, softened
– 8 oz cream cheese, softened
– 2 1/2 cups granulated sugar
Directions:
1. Start by preheating your oven to 350°F (175°C) – let the tropical vibes begin!
2. In a large bowl, blend the softened butter and cream cheese together until they’re as smooth as a gentle ocean breeze.
3. Gradually sprinkle in the granulated sugar and mix until your batter is fluffy and delightful.
4. Now it’s time for the eggs! Add them one at a time, ensuring to beat well after each addition to keep the mixture lovely and airy.
5. Pour the heavenly batter into a prepared loaf pan, then pop it into the oven. Bake for about 60-70 minutes, or until a toothpick poked into the center comes out clean, revealing a perfectly baked cake.
6. Once done, let your cake cool for a bit before serving. Slice it up and enjoy your delicious Piña Colada Pound Cake!
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature for optimal blending. Preheat your oven to 350°F (175°C) and thoroughly grease and flour a standard 9×5-inch loaf pan. In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter and cream cheese for 3-4 minutes until completely smooth and creamy. Gradually add the sugar, about 1/2 cup at a time, beating for a full minute after each addition to incorporate air. Add the eggs one at a time, beating for a full 60 seconds after each egg to build structure. Once the batter is light and fluffy, scrape it into the prepared pan and smooth the top. Bake on the center rack for 60-70 minutes. Check for doneness at the 60-minute mark by inserting a toothpick into the cake’s center; it should come out with just a few moist crumbs. Cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Serving Suggestions
This rich pound cake is delicious on its own but can be elevated with simple toppings. For a true piña colada experience, drizzle slices with a glaze made from powdered sugar and pineapple juice. Serve with a side of grilled pineapple rings or toasted coconut flakes. A dollop of whipped cream or a scoop of coconut ice cream makes it a decadent dessert. For breakfast or brunch, enjoy a lightly toasted slice with a smear of cream cheese.
How-to Summary
To make this cake, blend room-temperature butter and cream cheese until smooth. Gradually beat in sugar until fluffy. Incorporate eggs one at a time, beating well after each. Bake the batter in a prepared loaf pan at 350°F for 60-70 minutes until a toothpick test is clean. Cool before slicing.
Frequently Asked Questions
Can I use salted butter? It’s not recommended. This recipe has no added salt, so using salted butter may make the cake taste overly salty. Stick with unsalted for perfect flavor control.
My cake is browning too fast. What should I do? If the top is browning quickly but the center is still wet, loosely tent the pan with aluminum foil for the remainder of the baking time.
Can I add pineapple or coconut flavor? Absolutely! To enhance the tropical theme, fold 1 cup of well-drained crushed pineapple or 1/2 cup of toasted sweetened coconut into the batter before baking.
How should I store the cake? Store cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week due to the cream cheese.
Can I make this in a Bundt pan? Yes, but the baking time will need adjustment. A Bundt pan may require 45-55 minutes. Always rely on the toothpick test for doneness.
Common Mistakes to Avoid
- Using cold ingredients: Cold butter and cream cheese won’t cream properly, leading to a dense cake.
- Overmixing after adding eggs: This can incorporate too much air and cause the cake to collapse, or over-develop the gluten.
- Not preparing the pan properly: Ensure you grease and flour the pan well to prevent sticking.
- Opening the oven door too early: Wait until at least the minimum bake time has passed to check the cake, as sudden temperature drops can cause it to fall.
- Slicing while warm: The cake needs time to set. Slicing too early will result in a gummy texture.
Conclusion
This Piña Colada Pound Cake is a wonderfully simple yet impressive dessert that captures the essence of a tropical getaway. By following the detailed guide and avoiding common pitfalls, you’ll achieve a moist, rich, and perfectly textured cake every time. Its versatility in serving makes it suitable for any occasion, from a casual family treat to a featured dessert at a summer party. Happy baking!