Howdy, partners in lazy food-blog trollin’ crime. It’s Sunday. There’s football on the tube and I’m curled up beside my fave human and canine men. Life’s good.
What else is good? Putting cream cheese in cake.
This doozy of a pounder is so comfy you just want to curl up inside it with a cup of tea. In reality, it goes much better aside a cuppa; you know what I’m saying though. The recipe is another one of Joy the Baker’s glorious creations! Her blog is everything a food blog is meant to be. Beautiful, friendly, funny, full of fantastic recipes and kitchen tips and tricks. If I were stranded on a desert island with extremely limited internet bandwidth, Joy’s site would be my chosen one.
I was home on PEI a few weeks ago, and as it often does when I’m there, the urge to bake struck me, hard. I had bookmarked this recipe in my mind a long time ago and knew that sharing it with my family would be the perfect way to celebrate such a tasty loaf of buttery, orangey, chocolately perfection!
My parent’s oven is a hot one, so I only baked it for 50 mins, tenting tin foil over the top at about 40 mins to prevent the top from burning. This baby is thick, and to make sure it cooks evenly, you may have to do the same. Keep an eye on her! And be prepared to have a new favourite accompaniment to your warm bevvie on a cozy Sunday afternoon.
Chocolate Orange Pound Cake
makes one 9×5-inch loaf
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 tablespoons orange zest
1 (8 ounce) package cream cheese, softened
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
4 large eggs
2 teaspoons vanilla extract
1 cup dark chocolate pieces
Place a rack in the center of the oven and preheat to 325 degrees F. Grease a 9×5-inch baking pan and dust with flour. Set aside.
Whisk together first three ingredients, and set the bowl aside.
On a clean cutting board or counter, place the granulated sugar. Add the orange zest. With a bench scraper or the back of the spoon, work the zest into the granulated sugar, creating a fragrant and orange flavored sugar. Set aside.
In a separate bowl, cream together softened butter and cream cheese, stopping to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the citrus zest to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
Once that’s mixed, scrape down the sides of the bowl and beat in one egg at a time, beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Add the vanilla last.
Dump your dry ingredients in to the wet. Beat on low speed until dry ingredients are completely incorporated. Fold in those yummy chocolate chunks.
Spoon batter into prepared pan. Bake for 50-60 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean, or with just a few crumbs.
*Some readers of Joy’s found that the cake takes up to 75 minutes to fully cook. You might consider loosely placing a foil tent over the cake after about 45 minutes of baking. This will keep it from browning too much, and help the center bake up. Mine was done at 50, maybe even could have been taken out at 47 or so. Keep an eye on things!
Cake will last, well wrapped at room temperature, for up to four days.