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You are here: Home » Breakfast & Brunch » Cream Cheese Pound Cake | Panque

Cream Cheese Pound Cake | Panque

Published: Dec 24, 2017 · Updated: Oct 24, 2019 by Mely Martínez

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Cream Cheese Pound Cake

Before I tell you about this delicious recipe for “Panque” or Cream cheese pound cake, let me share a little bit our bread in Mexico. The wheat bread had always been an important part of our daily life in México, since the times of Spanish colonization, when the Spaniards brought wheat bread as part of their gastronomy.

Cream Cheese Pound Cake | Panque

Later in the 1800’s, Mexican bakers enhanced their repertoire with the arrival of the French. This rich foreign influence, with the added creativity of the Mexican bakers, created a large variety of Mexican bread and pastries.

A popular tradition among people in Mexico is to enjoy a hot cup of coffee always accompanied with sweet bread, or sweet breakfast roll. We love to enjoy it in the morning as our breakfast or during the late afternoon. Some days I like to have this combo for my dinner. It’s a Mexican tradition that has been preserved throughout our history, and passed from generation to generation, to the point that many restaurants still offer you a basket with a variety of sweet bread at your table during breakfast time.

Cream Cheese Pound Cake | Mexican Recipes

Bread is always present in our table, and it is a topic of conversations over breakfast as well as the source of popular sayings. Some examples are: “When you are hungry there is no hard bread”, “The sorrows with bread are less painful”, “bread to bread and wine to wine”, just to mention a few.

But let me tell you about this delicious and easy to bake “panque” recipe (pound cake). This has an addition of cream cheese, it is my way to substitute the use of the cream that forms and floats at the top of raw milk when you boil the milk. In Mexico, it is called “Panque de Natas”. In old times, raw milk used to be boiled and the cream that formed was saved until you have enough to use it for desserts or to prepare this delicious bread. I hope you will enjoy it as much as we do!

Cream Cheese Pound Cake

JUMP TO FULL INSTRUCTIONS

Cream Cheese Pound Cake | IngredientsINSTRUCTIONS:
Cream Cheese Pound Cake | Panque Queso Crema

  • Preheat oven to 325F. Grease one 5 x 9 loaf pan. I like to grease the pan with vegetable shortening and then dust it with flour. (Please check the ingredients list below)
  • Cream butter and cream cheese in a large bowl using a mixer on high speed. Add the sugar, little by little, until mixture gets fluffy.
  • Reduce speed to medium, and add eggs one by one, then add vanilla extract.

Cream Cheese Pound Cake | Panque Queso Crema, Quick and Easy Recipe

  • Add sugar gradually, scraping down the bowl sides.
  • Reduce speed to low, and add flour and salt, adding flour little by little. Finally, stir in the pecans using a spatula. Place batter into the pan. Tap to settle the batter and smooth top with the spatula.
  • Bake for 1 hour and 10 minutes or until a toothpick comes out clean when you insert it. Let it cool on a wire rack for at least 20 minutes and then remove from pan. Completely cool before slicing.

Cream Cheese Pound Cake | Quick and Easy Recipe

Enjoy with a glass of milk or a hot cup of coffee or chocolate.

Cream Cheese pound cake panque

Cream Cheese Pound Cake

Mely Martínez – Mexico in my Kitchen
Enjoy this quick recipe for a delicious Cream Cheese Pound cake. Perfect for your afternoon coffee. Easy preparation needed. Enjoy it today!... Before I tell you about this delicious recipe for “Panque” or Cream cheese pound cake, let me share a little bit our bread in Mexico.
4.67 from 6 votes
Print Recipe Pin Recipe Add to Collection Go to Collections
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Breads
Cuisine Mexican
Servings 12 servings
Calories 208 kcal

Ingredients
  

  • 1 ½ stick to butter room temperature
  • 4 oz Cream Cheese half package room temperature
  • 1 ¼ cup of sugar
  • 3 large eggs
  • 1 teaspoon of vanilla extract
  • 1 ½ Cup of flour sifted.
  • 1 ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅓ cup chopped pecans

Instructions
 

  • Preheat oven to 325F. Grease one 5 x 9 loaf pan. I like to grease the pan with vegetable shortening and then dust it with flour.
  • Cream butter and cream cheese in a large bowl using a mixer on high speed. Add the sugar, little by little, until mixture gets fluffy.
  • Reduce speed to medium, and add eggs one by one, then add vanilla extract.
  • Add sugar gradually, scraping down the bowl sides.
  • Reduce speed to low, and add flour and salt, adding flour little by little. Finally, stir in the pecans using a spatula. Place batter into the pan. Tap to settle the batter and smooth top with the spatula.
  • Bake for 1 hour and 10 minutes or until a toothpick comes out clean when you insert it. Let it cool on a wire rack for at least 20 minutes and then remove from pan. Completely cool before slicing.

Enjoy with a glass of milk or a hot cup of coffee or chocolate.

    Nutrition

    Serving: 1SliceCalories: 208kcalCarbohydrates: 33gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 51mgSodium: 72mgPotassium: 107mgSugar: 21gVitamin A: 185IUCalcium: 42mgIron: 1.1mg
    Keyword Cream Cheese Pound Cake, Cream Cheese Pound Cakes Recipe, moist pound cake recipe
    Tried this recipe?Let us know how it was!

    Provecho!
    Mely Martinez.

    If you like this recipe, check this quick Mexican Muffins "Mantecadas" recipe and How to Make Cinnamon Rolls

    For recipes in Spanish visit México en mi Cocina.

    Previous Post: « Beef Tongue in Almond Sauce
    Next Post: Mexican Pork Leg Torta Recipe »

    Reader Interactions

    Comments

    1. Elaine Stenzel

      January 10, 2018 at 7:28 pm

      4 stars
      i found it a little dry,so i made cream cheese frosting and it was delish.

      Reply
    2. Febe

      January 13, 2018 at 6:39 pm

      Ese pound cake se ve delish!!! tengo que comprar el queso crema, vegatariano para mi, ¿tendras receta para los panbazos y misiotes ?
      Gracias....

      Reply
      • mmartinez

        January 28, 2018 at 10:35 am

        Hola Febe,
        La receta de los pambazos la encuentras aquí en el blog. Pambazo Mexicano

        Reply
    3. Anne Flores

      April 09, 2018 at 7:42 pm

      5 stars
      This was absolutely delicious! I added raisins for good measure!

      Reply
      • mmartinez

        April 14, 2018 at 7:23 am

        Hello Anne,
        Raisins are also a popular addition to the pound cake in Mexico. We call it " Panque con pasas". Thank you for sharing the idea so others can add raisins too.

        Reply
    4. Tony

      July 08, 2018 at 6:11 am

      This cake is pretty good, goes especially well with a glass of cold milk, the only problem I had is that if I bake it using the temperature in the recipe the middle of the cake is not going to rise and the center of the cake will be sunken

      Reply
    5. Tony

      July 08, 2018 at 11:07 am

      4 stars
      This cake is very good, goes especially well with a glass of cold milk.

      The only problem I have with this recipe is that if I use the temperature given (325F) the cake will end up sunken in the middle.

      I accidentally did this recipe at 350F once and the cake turned out looking pretty good, the only explanation that occurs to me is the you used an oven with a fan because mine doesn't have a Fab and I have seen some recipes giving different temperatures depending on the type of oven.

      Reply
      • mmartinez

        July 08, 2018 at 3:39 pm

        Hello Tony,
        Thank you for stopping back and telling us about the temperature difference. My stove is an electric stove, the oven is a little weird, even though I have an oven temperature thermometer inside. My feeling is that something may be off with it. I used to had a gas stove for 11 years that worked like a charm, I hope people use their good judgment like you did when making the bread.

        Happy cooking!

        Reply
    6. Marcela

      March 20, 2019 at 6:42 pm

      5 stars
      I love this recipe!😍😋thank you🙏And God bless you😇

      Reply
    7. Jude

      June 10, 2020 at 4:03 pm

      5 stars
      My dad always toasted pound cake and ate it for breakfast, buttered. Instead, I toasted pecans in butter and salt and put them over slices of the cake along with butter pecan ice cream......yeah, I will be making this again. And again.

      Reply
      • Gabriela

        August 07, 2020 at 3:58 pm

        Hola, una pregunta. ¿tengo que hacer alguna modificación para la altura de cms?
        Gracias!

        Reply
        • Mely Martínez

          August 07, 2020 at 5:26 pm

          Hola Gabriela,
          Te refieres a la altura del molde para el pan o altitud a nivel del mar?

          Reply

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    ABOUT ME

    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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