Ingredients
Equipment
Method
- Preheat your oven to 325°F (165°C) and grease the chosen baking pan with butter or baking spray, dusting lightly with flour.
- In a large mixing bowl, cream together the softened butter and cream cheese with the sugar for 4-5 minutes until pale and fluffy.
- Add the room-temperature eggs one at a time, mixing fully before adding the next, and scrape down the bowl as needed.
- Mix in the vanilla and almond extracts until just swirled through the batter.
- Whisk together the flour and salt in a separate bowl, then gradually mix it into the wet ingredients until no dry spots remain.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 60 to 70 minutes until golden brown and a toothpick inserted comes out clean or with a few moist crumbs.
- Cool the cake in the pan for 10 minutes, then run a knife around the edges, invert onto a wire rack, and let it cool completely.
Nutrition
Calories: 380kcalCarbohydrates: 50gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 150mgPotassium: 120mgFiber: 0.5gSugar: 30gVitamin A: 8IUCalcium: 4mgIron: 6mg
Notes
For the best texture, use room temperature ingredients. This ensures they blend smoothly. You can substitute full-fat cream cheese for reduced-fat, but avoid fat-free versions. This cake can be stored tightly covered at room temperature for 2-3 days or in the fridge for up to 5 days. It also freezes well for up to 3 months. Try adding blueberries or experimenting with flavors like lemon zest or almond liqueur for variations. Garnish each slice with powdered sugar or a dollop of whipped cream for presentation. Happy baking!
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