Tag Archives: Velvet

Velvet Cream Cheese Pound Cake Recipe

Velvet Cream Cheese Pound Cake.

I am in love with this pound cake with cream cheese and rum, and I think if you are a pound cake enthusiast, you need to give this velvety cream cheese pound cake a try.

It’s not that much different than baking a regular pound cake, and the addition of cream cheese and rum takes this pound cake to a new height.

Ingredients for velvet cream cheese pound cake: all-purpose flour, sugar, salt, baking powder, unsalted butter, cream cheeese, eggs, rum, and almond extract.

Ingredients for velvet cream cheese pound cake: all-purpose flour, sugar, salt, baking powder, unsalted butter, cream cheeese, eggs, rum, and almond extract.

Ingredients for the cream cheese pound cake

You will need all-purpose flour, sugar, salt, baking powder, unsalted butter, cream cheese, eggs, rum, and almond extract.

My favorite rum for this cake is either Myers’s Rum or Captain Morgan Rum.

If you don’t have almond extract, you can replace it with a teaspoon of vanilla extract.

Everything at room temperature

I think the most important tip I can give is to make sure all the ingredient is at room temperature.

So if you know you are going to bake a pound cake, take out the butter, cream cheese, and egg from the fridge and let them sit for a while.

I find that this goes a long way to making sure you get a perfect batter.

(1) Beat butter and cream cheese until light and fluffy. (2) Add salt, sugar, all-purpose flour, and baking powder. Beat until combined and stiff. (3) Add rum, almond extract, and eggs, one at a time. (4) The final batter should be light and fluffy.

(1) Beat butter and cream cheese until light and fluffy. (2) Add salt, sugar, all-purpose flour, and baking powder. Beat until combined and stiff. (3) Add rum, almond extract, and eggs, one at a time. (4) The final batter should be light and fluffy.

Prepare the cake batter and bake the cake

Start by preheating the oven to 165 Celsius (325 Fahrenheit). Grease and flour a 9″x5″ loaf pan.

Beat butter and cream cheese in a mixing bowl until very light and fluffy.

Add salt, sugar, all-purpose flour, and baking powder. Beat again until well combined. Don’t worry if the batter becomes stiff.

Add rum, almond extract, one egg, and beat well. Continue adding one egg at a time and beat well with each addition of egg. The finished batter should be very light and fluffy.

Pour the batter into the prepared loaf pan, and bake in the preheated oven for 1 hour.

After one hour, use a piece of aluminum foil to tent the cake, then bake it again for another 30 minutes. Total baking time from start to finish is 90 minutes.

(Left) Pour the cake batter into a 9"x5" loaf pan. (Right) Bake until the cake is golden brown.

(Left) Pour the cake batter into a 9″x5″ loaf pan. (Right) Bake until the cake is golden brown.

The reason for tenting a cake

When a cake needs a long baking time, it generally helps if you tent the cake in the middle of the baking process. Tenting helps ensure that the top of the cake won’t get browned too much.

To tent a cake, cut a piece of aluminum foil large enough to cover the cake pan. When a recipe specifies that it is time to tent the cake, place this piece of aluminum foil on top of the cake pan.

For this recipe, I tent my cake at 60 minutes mark, and my total baking time is 90 minutes.

Let the cake cool completely on a wire rack before slicing and serving.

Let the cake cool completely on a wire rack before slicing and serving.

Serving and storing the pound cake

After the cake is out from the oven, let it sit in its pan on a wire rack for 10 minutes. Then, gently remove the cake from the pan and let it cool completely on a wire rack.

You can then cut the cake into serving slices and serve. I love enjoying my pound cake plain, but I won’t say no to a dollop of your favorite berry preserves over the cake.

You can store any leftover pound cake in an airtight container for up to 3 days at room temperature and up to 1 week in the fridge.

You can also freeze the cake for long-term storage. Wrap the cake in several layers of saran plastic and freeze for up to 3 months. Thaw frozen pound cake on your kitchen counter without unwrapping for the best result.

You can serve the pound cake plain, or with your favorite berry preserves.

You can serve the pound cake plain, or with your favorite berry preserves.

Other pound cake recipes to try

If you are a pound cake lover, you may want to give my other pound cake recipes a try.

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Red Velvet Cheesecake Swirl Brownies (Gluten Free)

Red Velvet Cheesecake Swirl Brownies (Gluten Free)

Annyeong…. fiuhhh finally bisa balik ngepost resep lagi, setelah beberapa purnama terhalang masuk ke dapur karena proyek renovasi rumah yang melebar kemana-mana. Padahal dua bulan yang lalu lagi seneng-senengnya terima orderan Korean Cream Cheese Garlic Bread yang terpaksa harus closed sementara karena dapurnya diacak-acak. Eh begitu dapurnya kelar malah mood bakernya yang acak-acakan dan males-malesan hihihi. 

Supaya nggak terlanjur males dan itu stock tepung serta kawan-kawannya berakhir expired di lemari, kemarin saya putuskan buat masuk dapur dan bikin cemilan buat temen ngopi. Mulai dari yang gampang-gampang aja dulu ya, mumpung punya perasa red velvet dan cream cheese ukuran 2kg yang masih nangkring cantik dalam kulkas jadi kali ini kita bikin Red Velvet Cheesecake Swirl Brownies. 

Kebayang nggak brownies dengan aroma, rasa dan warna red velvet yang menggoda, texturenya moist dan fudge dengan topping cream cheese melimpah. Hasil akhirnya memiliki rasa manis yang pas di lidah, rich dan creamy. Perfect buat temen ngopi pagi, apalagi untuk penikmat espresso, this red velvet brownies will brighten your day. 

Oh ya karena saya sedang mengurangi asupan gluten, jadi resep asli Red Velvet Cheesecake Swirl Brownies dari SallyBakingAddictions ini saya modif dengan menggunakan tepung gluten free. Untuk jenis olahan seperti brownies penggunaan tepung gluten free sebagai pengganti terigu biasa tidak memiliki efek yang terlalu signifikan pada hasil akhirnya. Malah menurut saya browniesnya jadi lebih chewy dan bikin nggak bosen-bosen buat ngunyah. 

Yang mau nyoba bikin, berikut ini saya tuliskan kembali resepnya dalam bahasa Indonesia dengan sedikit modifikasi. Happy Baking 🙂

RESEP RED VELVET CHEESECAKE SWIRL BROWNIES 

GLUTEN FREE

Bahan-Bahan:

RED VELVET BROWNIES:

  • 2 butir telur utuh
  • 115 gram unsalted butter
  • 2 sdt vanilla
  • 21 gram cocoa powder (saya pakai tulip burgundy)
  • 150 gram gula pasir halus ( bisa diadjust sesuai kemanisan yg diinginkan)
  • ¼ sdt garam
  • 1 sdm pewarna red velvet (saya pakai golden brown)
  • ¾ sdm white vinegar (saya pakai perasan jeruk lemon)
  • 95 gram tepung gluten free ( bisa diganti tepung terigu biasa)

LAPISAN CHEESECAKE

  • 224 gram cream cheese suhu ruang
  • 50 gram gula pasir halus (sejenis gulaku hijau)
  • 1 butir kuning telur
  • ½ sdt vanilla

Cara membuat:

  1. Panaskan oven dengan suhu 180°C. Siapkan loyang non stick ukuran 20 x 20 cm alasi dengan kertas roti, sisihkan.
  2. Buatlah lapisan red velvet brownies terlebih dahulu. Pertama-tama kocok lepas dua butir telur dalam mangkok, sisihkan.
  3. Kemudian lelehkan mentega dalam wadah lainnya (saya menggunakan microwave dengan bowl kaca tahan panas, pastikan wadah yang digunakan cukup besar untuk mencampur bahan-bahan lainnya)
  4. Setelah mentega mencair, masukkan gula pasir halus, aduk rata. 
  5. Tambahkan vanilla, kemudian masukkan cocoa powder, garam, pewarna red velvet dan vinegar / air lemon. Campur jadi satu dengan cara diaduk menggunakan whisker atau spatula (ikuti urutan untuk memasukkan bahan-bahan). 
  6. Setelah tercampur, tambahkan telur yang sudah dikocok lepas. Terakhir masukkan tepung secara bertahap, aduk hingga tercampur rata, jangan over mix. 
  7. Tuangkan adonan brownies dalam Loyang yang sudah disiapkan , sisakan sekitar 2 atau 3 sdm untuk bagian atasnya nanti. 
  8. Lanjutkan untuk membuat lapisan cheesecake, campurkan semua bahan dalam mixing bowl, mixer menggunakan kecepatan sedang hingga adonan lembut. 
  9. Tuangkan adonan cream cheese di atas adonan red velvet brownies, ratakan dengan spatula. Lalu beri sisa adonan red velvet yang tadi sudah disisihkan. Dengan menggunakan lidi atau pisau, buat motif swirl. 
  10. Oven brownies dengan suhu 180°C selama kurang lebih 30 menit atau gunakan test tusuk untuk memastikan adonan sudah matang. Setelah matang keluarkan dari oven, biarkan uap panasnya hilang baru lepaskan dari Loyang dan potong-potong. 


Note:
Brownies ini tahan di suhu ruang selama 3 hari dan disimpan dalam kulkas selama 6 hari. 

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