Cream Cheese Pound Cake

Cream Cheese Pound Cake

Pound cake got its name from the original formulation: a pound each of sugar, flour, butter and eggs. Just the thought of it is enough to raise your cholesterol. Our version calls for half whole-wheat flour, less sugar, a modest amount of butter and loses quite a few egg yolks. To keep it rich we moisten the cake with reduced-fat cream cheese and buttermilk. It is every bit as delicious as the original, with only a third of the calories and fat.

From EatingWell: February/March 2006
Yield: 20 servings
Active Time: 30 minutes
Total Time: 3 hours (including cooling time)

Ingredients

  1. 1 1/2 cups whole-wheat pastry flour, (see Ingredient Note)
  2. 1 1/2 cups all-purpose flour
  3. 1 1/2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 3 large eggs
  6. 1/2 cup nonfat buttermilk, (see Tip)
  7. 1/3 cup canola oil
  8. 2 tablespoons light corn syrup
  9. 1 tablespoon vanilla extract
  10. 6 large egg whites
  11. 2 cups sugar, divided
  12. 1/2 cup (1 stick) unsalted butter, softened
  13. 8 ounces reduced-fat cream cheese, (Neufchâtel)

Preparation

  1. Preheat oven to 325°F. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
  2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.
  3. Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
  4. Beat butter and cream cheese in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.
  5. Bake the cake until a skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.

Tips & Notes

Nutrition

Nutrition Per Serving: 261 calories; 12 g fat (5 g sat, 3 g mono); 52 mg cholesterol; 35 g carbohydrates; 5 g protein; 1 g fiber; 167 mg sodium; 73 mg potassium.

Nutrition Bonus:

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 2 fat