You are here

Butter Crusted Pound Cake

admin's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Package cream cheese 3 Ounce
  Eggs 2
  Milk 1⁄4 Cup (4 tbs)
  Vanilla extract 1 Teaspoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake

Rate It

Your rating: None
4.253125
Average: 4.3 (16 votes)