PHILADELPHIA POUND CAKE
Prepare for an amazingly moist and delicious experience with our PHILADELPHIA Pound Cake. Cream cheese is the secret in our PHILADELPHIA Pound Cake.
Provided by My Food and Family
Categories Flour
Time 1h35m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Add eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar just before serving.
Nutrition Facts : Calories 280, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 85 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.5148 g, Sugar 0 g, Protein 4 g
BUTTER CAKE
This cake is practical and can be for many uses. You can also add fruit in it if you wish.
Provided by Carol
Categories Desserts Cakes Yellow Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
- Sift together the flour, salt, and baking powder.
- Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 29.6 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 250.9 mg, Sugar 17.5 g
GOOEY BUTTER CAKE III
This cake uses a cake mix to make a crust, over which there is a cream cheese layer. Easy to make.
Provided by Barbara
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cake mix, melted butter, 1 teaspoon vanilla, and 2 eggs with a spoon. Pat into a 9x13-inch pan.
- Mix cream cheese, remaining 2 eggs, and remaining 1 teaspoon vanilla with an electric mixer. Slowly beat in confectioner's sugar. Pour over cake layer.
- Bake for 40 to 45 minutes. Cool.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 49.5 g, Cholesterol 69.2 mg, Fat 13.9 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 6.8 g, Sodium 277.7 mg, Sugar 38.7 g
PHILADELPHIA BUTTER CAKE
This is a requirment by my family whenever we have a get together. It is really easy and uses store bought items!
Provided by Judy Wisniewski
Categories Cakes
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Beat together 1 egg, cake mix, & butter for 5 mins. Mix and pour into prepared pan flatten like a crust Cream together cream cheese, confectioners' sugar, 2 eggs, and vanilla extract. Pour on top of the cake base. Bake 35-40 minutes until browned and a litte gooey inside.
GOOEY PHILADELPHIA GERMAN BUTTER CAKE (BUTTERKUCHEN)
This is great breakfast cake. The topping should be gooey. Cherry pie filling can be added as a topping for variety.
Provided by Kathy
Categories Breads
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Mix sugar, shortening, and salt in a bowl.
- Add egg, and beat together for 1 minute.
- Dissolve yeast in warm milk.
- To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand).
- Turn dough onto lightly floured board and knead 1 minute.
- Place in a lightly greased bowl, cover with a towel and let stand in a warm place to rise 1 hour or until double.
- Make Topping: Cream butter in a mixer.
- Mix together flour and sugar; gradually beat into butter.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful not to make it too runny. Set aside until dough is doubled and ready for use.
- When dough is doubled, punch it down and divide in two sections.
- Roll or pat halves into bottom of two well-greased 8" square pans (or a 13x9 pan).
- Crimp edges halfway up sides to hold topping. Prick dough with a fork to reduce bubbling.
- Spread topping evenly over dough. Let stand 20 minutes. Heat oven to 375°F.
- Bake 30 minutes for 13x9 or 20 minutes for 8x8 or until top is just golden and crusty, but still gooey.
- DO NOT OVERBAKE!
Nutrition Facts : Calories 347.4, Fat 16.4, SaturatedFat 8.7, Cholesterol 69.8, Sodium 58.9, Carbohydrate 46.4, Fiber 0.7, Sugar 28.3, Protein 4.3
PHILLY BUTTER CAKE [SCRATCH]
Make and share this Philly Butter Cake [scratch] recipe from Food.com.
Provided by drhousespcatcher
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Peel potatoes and boil until tender. Drain and reserve 3/4 c of cooking water. Mash the potatoes and stir in the potato water; set aside. Dissolve yeast in the warm water and add the 1 teaspoons salt.
- Add the yeast mixture to the potato mixture; mix on low speed to blend.
- Cream the butter and add the 1 c of sugar a little at a time along with the salt and beaten eggs.
- Stir in the yeast mix. Mix well and add 3 c of the flour (1 c at a time) beating vigorously after each cup.
- Dough should be soft but not wet so add up to 1/2 cup more flour if necessary. Cover bowl and let rise until doubled, about one hour.
- Grease a 9x13 pan or two 8" square pans. When dough has doubled, punch down and turn onto floured surface and sprinkle top with flour. Let rest five minutes. Roll to 1/2 to 3/4" thick and as close to the shape of the pan as possible. Place in the pan/pans, cover and let rise until doubled.
- Make topping by creaming the butter. Beat in the sugar and flour. Add eggs, one at a time and beat well after each. Add just enough milk to make the mixture easy to spread over the cake; it should not be runny.
- After gently spreading the topping on the risen dough, bake in preheated oven at 350 for 35-45 minutes. Let cool in pan.
Nutrition Facts : Calories 482.1, Fat 17.6, SaturatedFat 10.4, Cholesterol 111.7, Sodium 577.7, Carbohydrate 75.3, Fiber 1.8, Sugar 42.4, Protein 7.2
PHILLY BRUNCH CAKE
Make and share this Philly Brunch Cake recipe from Food.com.
Provided by BamaBelle30
Categories Dessert
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Cream margarine and cheese; add sugar. Beat until fluffy.
- Add eggs and flavoring; beat well.
- Sift dry ingredients and add milk, then add to cheese mixture.
- Spread evenly in a greased 9 x 13-inch pan.
- Sprinkle topping on cake.
- Bake at 350 degrees F for 35 minutes.
Nutrition Facts : Calories 270.4, Fat 13, SaturatedFat 5.3, Cholesterol 46.4, Sodium 229.9, Carbohydrate 34.9, Fiber 0.5, Sugar 20.2, Protein 4
PHILADELPHIA BUTTERCAKE
This recipe is one of those that has been adjusted from an actual bakery recipe. The Holmesburg bakery in Philly has the best buttercake...this is as close to the original as you can get when not living in or visiting Philly.
Provided by Cindy Harvey
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Mix cake mix, butter and egg to make a smooth dough. Pat it with your hands into the bottom of an ungreased 9x13 pan
- 2. Best cream cheese with electric mixer until fluffy about 1 min. Add eggs, vanilla & butter & beat for an additional minute. Add sugar and beat 1 min.
- 3. Pour over crust & spread to the edges. Bake at 350 until brown & firm,about 45 mins
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