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Cream Cheese pound cake panque
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Cream Cheese Pound Cake

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.
Course Breads
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 12 servings
Calories 208kcal

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
  • 1/8 teaspoon salt
  • 1/3 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: 1Slice | Calories: 208kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 72mg | Potassium: 107mg | Sugar: 21g | Vitamin A: 185IU | Calcium: 42mg | Iron: 1.1mg