The baker in me offered to make something for Christmas Eve dinner with friends. I had seen this Joy the Baker recipe and was excited to try it, so Christmas Eve was really just an excuse to do so. Because I have struggled somewhat with Joy the Baker recipes, I decided to follow this one as closely as I could, in the hopes that it would turn out as well as most of the smitten kitchen recipes do. Don’t get me wrong, I love Joy’s blog, but I have had trouble with some of the cooking times and ingredient amounts.
This pound cake came out pretty well. Despite browning quite a bit on top, it didn’t end up cooking all the way through — the middle was raw batter, despite the fact that I baked it for the upper end of the allotted time. Other than that, though, the orange flavor came through well and multiple family friends could not stop nibbling at it! I would make this again and pay closer attention to baking time and done-ness.
Orange Cream Cheese Pound Cake with Chocolate Chunks (adapted from this recipe)
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1.5 cups sugar
- 2 tsp orange zest (from 1 orange)
- 1 (8-oz) package cream cheese, softened
- 3/4 cup (1.5 sticks) unsalted butter, at room temperature
- 4 eggs
- 2 tsp vanilla extract
- 1 cup dark or bittersweet chocolate pieces
- Preheat the oven to 325F and put the rack in the center. Grease a 9×5″ loaf pan and dust it with flour.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In another bowl, use your fingers to massage the orange zest into the sugar to make a nice flavored sugar.
- In a third bowl, use an electric mixer to cream together the butter and cream cheese. Once they are evenly mixed, add the zesty sugar and beat at medium speed until the mixture is smooth and creamy, 1-3 minutes.
- Add one egg at a time to the sugar-butter mixture and beat for 1 minute after each egg is added. Beat in the vanilla.
- Add the dry ingredients all at once and beat the mixture on low until thoroughly mixed. Fold in the chocolate pieces.
- Scrape the batter into the loaf pan and bake for 50-60′, rotating periodically during baking, until a skewer comes out relatively clean.