I just finished reading ALL 28 pages of comments. Someone asked about buttering, then oiling, then flouring the pan. I had been wondering about that too; but I just decided to liberally butter the pan and then spray it with Baker’s Joy. It worked perfectly for me.
I don’t use a bundt pan often and I am always afraid that the cake will come out of it in chunks instead of one whole piece. This cake came out perfectly as you can see by the picture I posted. That made me very happy.
Ingredients
1 1/2 c cake flour
1 1/2 c all purpose flour
3 stick butter, unsalted (softened at room temp)
8 oz cream cheese, room temperature
3 1/4 c sugar
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1 tsp salt
6 large eggs
How to Make Old School Butter Pound Cake
1-Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
2-Add sugar and extracts; beat until light and fluffy. Reduce speed to low.
3-Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
4-Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.
5-Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.
6-Remove cake from pan. Let cool on wire rack.
From: justapinch.com
