Sugar Crusted Pound Cake with Chantilly Cream
Just when I thought my Cream Cheese Pound Cake recipe could not get any better, I added a sugar-crusted layer to the bundt pan and took this cake to the next level! It is delicious served plain, iced, glazed or with fresh fruit and my Chantilly Cream.
This cake was a top seller in the early days of our business at farmers’ markets. (Hint: this is the same cake recipe we use with our caramel icing.) It is a family favorite and has been tried and true through the generations. Print the recipe and save it, you will thank me!
- 3 sticks unsalted butter
- 8 oz. cream cheese
- 3 cups sugar
- 6 eggs
- 1 T pure vanilla
- 3 c. all purpose flour, sifted
- ¼ t. baking soda
- 1 t. salt
- 1 cup heavy whipping cream
- ½ cup sour cream
- ¼ cup powdered sugar
- 1 t. pure vanilla
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In an electric mixer, beat butter and cream cheese until smooth. Gradually add sugar and beat until fluffy. Then, add eggs one at a time and vanilla. Beat until creamy. Sift flour and combine with soda & salt. Add flour slowly with mixer on low. When thoroughly mixed in, turn mixer up and beat about 2 minutes. Prepare a Bundt pan by greasing with shortening. Then dust completely with sugar. Spoon batter carefully into pan and push gently into corners. Place on middle rack of cold oven, set oven to 300 degrees and bake 1 ½ hours. Allow to sit for 5 minutes, then turn onto a rack. It will release beautifully. Allow to cool completely before slicing. Cake will also bake well in other size pans such as a 9”X13” or small round, square, or rectangular cake pans. Increase oven temp. to 325 degrees and adjust time down to 30-45 minutes as smaller pans take less time to bake. Cake is done when an inserted toothpick comes out clean.
Karen’s Chantilly Cream
Chill a stainless bowl and wire whisk beaters ahead of prep. Add all ingredients and beat until stiff and mixture forms peaks. Take care not to overbeat or mixture will become grainy when whipping cream begins to turn to butter. If this happen, you’ll have to discard and start over. This will keep in the refrigerator for 24 hours.
Serve with your fresh strawberries, peaches, blueberries, etc.