Butter Crusted Pound Cake
|Butter||5⁄6 Cup (13.33 tbs) (Land O'Lakes)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Flour||1 2⁄3 Cup (26.67 tbs) (3 Tablespoons Plus 1 1/2 Cups, Pillsbury's Best Flour - Regular Or Instant Blending)|
|Sugar||2 1⁄8 Tablespoon|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Finely chopped diamond walnuts||1⁄4 Cup (4 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Package cream cheese||3 Ounce|
|Milk||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
Combine in mixing bowl 1/3 cup butter, brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut and walnuts.
Reserve 1/4 cup.
Press remainder onto sides and bottom of a well-greased 9x5x3-inch pan.
Chill while preparing cake.
Sift 1 1/2 cups flour with baking powder and salt.
Cream 1/2 cup butter and cream cheese.
Gradually add 3/4 cup sugar; cream until light and fluffy.
Add eggs, one at a time, beating well after each.
Add half the dry ingredients; blend well, using low speed of mixer.
Blend in milk and vanilla extract, then remaining dry ingredients.
Pour into pan.
Sprinkle with reserved crumb mixture.
Bake at 325° for 60 to 70 minutes until cake is golden brown and springs back when touched lightly.
Cool 10 minutes.
Remove from pan; cool completely upside down.