Almond Cream Cheese Pound Cake
The email came from Tricia, but it was similar to many I have received in the last month. How to prepare a favorite Cake Mix Doctor recipe – in this case, the Almond Cream Cheese Pound Cake – with the smaller cake mixes now on store shelves?
“Do I need to cut back on any of the ingredients or baking time?” Tricia writes with a noticeably irritated tone.
Don’t get me started on the frustration I feel as products are downsized right before our eyes. The ice cream, the bacon, and now the cake mix is shrinking. Let’s just hope we still count 12 eggs to a dozen and 32 ounces in a quart of milk at the end of the week.
No doubt, these smaller cake mixes do bake up smaller in the pan if you follow their package directions. But the good thing about my recipes is that since other ingredients are added to the bowl along with the mix, the resulting cake doesn’t look like it has been placed on a diet.
I baked the Almond Cream Cheese Pound Cake this week with a 16.5-ounce Duncan Hines butter recipe yellow cake mix. The recipe worked fine. However, the cake did not bake up as high in the pan as it did with the 18.25-ounce mix. I thought it was heavier than usual, too.
So I tested the recipe again with the addition of 6 tablespoons Gold Medal flour (about 1.75 ounces). The cake baked up taller in the pan, and the cake had a decidedly more from-scratch flavor. I have used this trick on other cake mix recipes, too. So with all your favorite Cake Mix Doctor recipes using the smaller cake mixes, here is my new rule of thumb:
• If you are finicky about baking and have a kitchen scale, weigh out 1.75 ounces of flour and add it to the bowl.
• No scale? Measure 6 tablespoons flour and add it to the bowl.
• Not so picky? Add somewhere between 1/3 and ½ cup flour to the cake mix before adding other ingredients.
• No flour? Bake the smaller mixes in 8-inch instead of 9-inch layers and you will have taller layers.
We can boycott the new smaller mixes or we can learn to bake with them. As Almond Cream Cheese Pound Cake is a beloved recipe to Tricia and many of you, I hope this revised recipe brings you perfect results every time.
Here is the recipe
Leave a Comment:
As the Cake Mix Doctor and America’s bestselling baking author, Anne Byrn shows home bakers how to turn prepackaged cake mix into cake magnificence. But when it comes to frostings, she insists on making them from scratch.Read More...