Cream Cheese Pound Cake
from https://www.southernliving.com/

Our Cream Cheese Cake recipe takes all of the best parts of a classic pound cake and kicks it up with a creamy, dreamy, and slightly tart ingredient. It features a perfectly crunchy crust and a fluffy and creamy inside that makes each bite an experience, to say the least. Top each serving with a dollop of whipped cream and fresh cut fruit, then be prepared for the requests for the recipe to start flying in. We won't blame you for telling them all it's an old family recipe, your secret is safe with us.

According to Google's AI: You can bake a 10-inch tube pan pound cake recipe (but not other cakes) in two 9x5-inch loaf pans. A 10-inch tube pan typically holds a similar amount of batter as two 9x5-inch loaf pans. Adjust Baking Time: The smaller loaves will bake faster than a large cake, so start checking for doneness around 50 minutes, and adjust time as needed.

FMM: I had problems with this cake. The cake does not rise a lot until much later in baking. It even rose higher during the last 10 minute and formed a crack, which I think is normal. While cooling, it shrank back down and the top crust was very crispy, again which I think is normal given the pictures. I let it cool for 20 minutes per the recipe, then tried to turn it out of the pan. It basically fell apart and the center seemed gooey even though a toothpick came out clean. Another recipe said to let it cool in the pan for 2 hours before turning it out. I put it back together as best I could an put it back in the oven. I tried to eat it as best as I could, but I found it very sweet and was not fond of the texture, probably because it did not bake properly. The problem may be that I have a convention oven, so the temperature was actually at 275°F. Some recipes call for a 325°F. but none mentioned using a convention oven. I would not make it again.

Make 1/2 recipe for 9x5 inch loaf pan. Measurements in parentheses.

Vegetable shortening, for pan
1 1/2 cups (12 oz. - 3 sticks) unsalted butter, softened (1 1/2 dtick)
1 (8-oz.) package cream cheese, softened (4 oz.)
3 cups granulated sugar (1 1/2 cup)
6 large eggs (3)
3 cups (about 11 1/4 oz.) sifted bleached cake flour* (such as Swans Down), plus more for pan (1 1/2 cups) - Use All Purpose Next Time
2 teaspoons vanilla extract (1 tsp,)

*Cake Flour Substitution: Measure out 3 cups of all purpose flour. Remove 6 Tbsp. of the all purpose flour and replace with 6 Tbsp. cornstarch. (for 1/2 recipe: 1 1/2 cups all purpose flour. Remove 3 Tbsp. and replace with cornstarch.

Preheat oven to 300°F. Generously coat a 10-inch tube pan with shortening; dust with flour. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. [I just used a hand mixer.] Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs [one or two at a time]; beat until just blended, about 30 seconds. Add flour; mix until smooth, about 30 seconds. [Do not overmix.] Stir in vanilla.

Pour [spread, too thick to pour] batter into prepared tube pan. Bake in preheated oven until a wooden pick inserted in center comes out clean [wooden skewer, not toothpick – it’s too short], about 1 hour, 45 minutes. If baking in loaf pan, check after 50 minutes (mine took about 1 hour 10 minutes and it was still not done). Cool in pan 20 minutes. Remove from pan, and let cool completely on a wire rack, about 2 hours.

Makes 1 (10-in.) cake