Cream Cheese Crunch Pound Cake

Serves 8 to 10

Size: 8½ by 4½ by 2¾ inches high with crunch coating, 8 by 4 by 3 inches high without

Oven Temperature: 350°F/175°C

Baking Time: 55 to 65 minutes

Baking Equipment: One 9 by 5 by 2¾ inch (8 cup) loaf pan, coated with shortening, lined with two pieces of crisscrossed parchment extending a few inches past the edges of the pan and attached to each other by a thin coating of shortening. Lightly coat any exposed corner areas of the pan with baking spray with flour.

This is an exceptionally moist, velvety, and tender cake, but the texture depends on the use of bleached cake flour, the acidity of which emulsifies the ingredients—no substitutes! It also makes a terrific party cake when baked in a large rectangle (see variations). A pecan crunch coating on the bottom and sides provides little jewels of delicious crunchiness.

Louisiana Pecan Crunch Coating Makes 236 grams/1⅔ cups

unsalted butter 43 grams 3 tablespoons
graham crackers 47 grams 3 double rectangles (5 by 2¼ inches)
pecan halves 75 grams ¾ cup
granulated sugar 75 grams ¼ cup plus 2 tablespoons

Cake Batter

unsalted butter 85 grams 6 tablespoons (¾ stick)
full-fat cream cheese 42 grams 2 tablespoons plus 2 teaspoons
3 to 4 large egg yolks 56 grams 3½ tablespoons (52.5 ml)
full-fat sour cream 121 grams ½ cup, divided
pure vanilla extract . 1 teaspoon (5 ml)
bleached cake flour 150 grams 1½ cups (sifted into the cup and leveled off)
superfine sugar 150 grams ¾ cup
baking powder 1.1 grams ¼ teaspoon
baking soda 2 grams ⅜ teaspoon
fine sea salt . ¼ teaspoon

Preheat the Oven

Twenty minutes or longer before baking, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.

Mise en Place for batter Ingredients

About 1 hour ahead, set the butter, cream cheese, and eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).

Make the Crunch Coating

1. In a 1 cup glass measure with a spout in the microwave, or in a small saucepan over medium-low heat, melt the butter.

2. Into a food processor, break the crackers into a few pieces. Add the nuts and granulated sugar. Process until fine crumbs.

3. Add the melted butter and pulse it in until evenly incorporated.

4. Spoon about one-half of the crunch mixture (118 grams) into the prepared pan and press it evenly across the bottom. Press the remaining mixture against the sides, up to about 1 inch from the top of the pan. Begin by tilting the pan to one side and use a bench scraper to lift, spread, and press the coating against the side of the pan. Without tilting the pan, repeat with the remaining three sides. Use the back of a small spoon to press and even the coating on the sides and against the corners of the pan. Cover with plastic wrap and refrigerate for a minimum of 30 minutes, up to 3 days.

Make the Batter

1. Into a 1 cup measure with a spout, weigh or measure the egg yolks and whisk them together with 30 grams/2 tablespoons of the sour cream and the vanilla, just until lightly combined.

2. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, baking soda, and salt on low speed for 30 seconds.

3. Add the butter, cream cheese, and the remaining 91 grams/6 tablespoons sour cream. Mix on low speed until the flour mixture is moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.

4. Starting on medium-low speed, gradually add the egg mixture to the batter in two parts, beating on medium speed for 30 seconds after each addition to incorporate ingredients and strengthen the structure. Scrape down the sides of the bowl after each addition.

5. Carefully spoon the batter into the crunch coating–lined pan and smooth the surface evenly with a small offset spatula. If you would like to have a crack that forms during baking, make a long mark down the center of the batter.

Bake the Cake

6. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.

Cool the Cake

7. Let the cake cool on a wire rack for 20 minutes. Use a small metal spatula to dislodge the crunch coating at the corners.

Unmold the Cake

8. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray. Carefully lift off the pan, then very carefully peel off the parchment. To prevent the crunch coating from splitting, prop up each end of the cake with a folded paper towel. When completely cool, reinvert the cake onto a serving plate or cutting board. With a serrated knife, cut into ½ inch thick slices to serve.

Store Airtight: room temperature 3 days; refrigerated, 5 days; frozen, 3 months.

Make This Recipe Your Own

Add the seeds from two vanilla beans (one if Tahitian) to the batter of the main recipe or the first variation.

Variations

For a plain pound cake without the crunch coating, use an 8½ by 4½ inch loaf pan (6 cups), bottom coated with shortening, topped with parchment, then coated with baking spray with flour. Bake 45 to 55 minutes. Cool 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray. Lift off the pan and peel off the parchment. Reinvert onto another wire rack to cool completely, top side up.

For a large party cake without the crunch, use a 13 by 9 inch by 2 inch high baking pan, bottom coated with shortening, topped with parchment, then coated with baking spray with flour, and encircled with cake strips (see Baking Equipment). Double the batter recipe but increase the baking soda to 4.1 grams/¾ teaspoon. Bake for 35 to 45 minutes. Cool for 15 minutes before unmolding onto a wire rack. Reinvert and cool completely top side up.

Making Cream Cheese Crunch Pound Cake

Press half the crunch mixture into the bottom of the pan.

Use a dough scraper to press the remaining crunch mixture up the sides.

Spoon in the cake batter.

Slip folded paper towels under the ends while the cake cools to keep it from breaking.