Cornmeal Pound Cake

pound cake

This picture needs some pound cake justice. It is not pretty enough. Here. Just have a slice & tell me what you think….

Elisa posted the other day and asked for a recipe for gluten free empanadas, & today I made empanadas that will work with sweet or savory filling. When my husband put our son Jonathan to bed tonight, he told Brian about dinner, and said that he had “empanados” that were “so yummy,” and that they looked like the “sun on the forizon.” The empanada recipe is coming, but for now you’ll have to content yourself with pound cake. I am writing about this only to guilt you into posting comments. Is it working?

Cornmeal Cream Cheese Pound Cake
For this one, it really is best to use a stand mixer, if you have one.

COMBINE for DRY MIX in medium bowl 1 cup All Purpose GF Flour (you know I use Bob’s Red Mill – check the sidebar) with 1 cup yellow cornmeal, a level 1/2 tsp. xanthan gum & 1 tsp. salt. Set aside.

CREAM 2 sticks unsalted butter (at room temperature) together with 5 oz. cream cheese (at room temperature) until smooth & lovely.

ADD 2 cups granulated sugar to mix. Beat for about 5 minutes (really), until it becomes a bit lighter in color.

ADD 3 large eggs, one at a time, beating well after each addition.

MIX IN 1 tsp. pure vanilla extract.

Add in DRY MIX with mixer on low, beating until combined.

Pour batter into greased 9″x5″x2″ loaf pan & bake at 350 degrees for about 1 hour 15 minutes, or until the top is brown and a toothpick inserted into the center comes out with a few moist crumbs attached. Cool at least 10 minutes in the pan, then turn out onto a wire rack, top side up, to finish cooling.

Slice & serve. And by serve, by now you know I mean, “eat what you can, stash the rest.” Gotta take care of Number 1.

Warmly,
Nicole

Tweet  Share Pin It