Thursday, August 27, 2009

Lime Pound Cake

After the "fiesta" for Cath and Trone, we had A LOT of limes left over. And I had cut them all up. Don't ask my why I thought we needed so many lime slices for Corona and margaritas. Anyway, I wanted to find something to do with them so we didn't have to throw them all away, and I found this recipe for Key Lime Cream Cheese Pound Cake. This was a great recipe as long as you don't make it harder than it has to be... Sliced limes are much harder to zest and juice than whole limes. If you find your self in a situation with sliced limes, I say toss them and splurge on the whole limes at 44 cents each! Also, when I started to make the cake, I realized that I forgot to set out the butter and cream cheese. So, I had the genius idea to put them in the warming drawer to speed up the process. This was a genius idea until I left it in for too long and had a pool of butter to clean up. At least not all of it melted so I just guessed and added a couple more tablespoons. Needless to say, the measurements weren't completely accurate, but it still turned out great!

It had a great texture and was not too dense (a problem I tend to have trouble with when baking pound cakes). The cake itself has a hint of lime, but it is not overwhelming, and the glaze provides a great sweet and tart flavor to complement the cake. I definitely recommend not skipping the glaze. I made a couple minor changes to the original and used fresh juice rather than bottled and reduced fat cream cheese. Also, I think my pan must have been smaller because I reduced the cooking time by 15 minutes. So, once it has been in for an hour, I would start checking it for "doneness." The recipe as I made it is below:
For the Pound Cake:
3 1/4 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
2 1/4 sticks
8 oz. reduced fat cream cheese
3 cups granulated sugar
6 large eggs
1 tsp. pure vanilla extract
3 tbsp. lime juice
2 tsp. very finely grated lime zest
Confectioners' sugar for garnish

For the Glaze:
3/4 cup granulated sugar
1/4 cup Key Lime Juice

Have all ingredients at room temperature. Position oven rack in lower third of oven and preheat to 325 degrees F. Grease and flour a 9 or 10-inch bundt pan.

Sift together flour, baking soda and salt, set aside.

With an electric mixer, fitted with a flat beater, beat butter and cream cheese at medium speed until creamy and smooth, about 30-40 seconds. Add 3 cups of the sugar and beat until light and fluffy, about 5 minutes, stop mixer and scrape bowl occasionally. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and 3 tbsp. lime juice. Reduce speed to low. Fold in flour, baking soda, and salt mixture in 3 additions, blending each addition just until smooth, stop mixer and scrape bowl occasionally. Fold in lime zest.

Spoon batter into prepared pan. Bake until cake is golden, and a toothpick inserted into center comes out clean, about 1 1/2 hours. Cool upright in pan on rack for 10 minutes. Invert cake onto cooling rack with waxed or parchment paper placed underneath rack, and glaze. Place cake on serving plate, and dust with powdered sugar.

Makes 12-16 servings.

Key Lime Glaze:

In a small bowl, whisk 1/4 cup key lime juice and 3/4 cup sugar until blended. Set rack over a sheet of waxed paper, invert cake onto rack. Generously brush cake with glaze. After glaze has set; approximately 10 minutes, lightly sprinkle cake with powdered sugar.

Sunday, August 23, 2009

Sopapilla Cheesecake Bars

So, it has been a while since I blogged, but I have a few recipes to post to catch up! The first is sopapilla cheesecake bars. Last night, we had a wedding shower for Cath and Trone- it was fiesta themed so I wanted to put a little bit of a Mexican spin on the desserts! I came across this recipe from and thought it would be perfect for the occasion. Also, they had such good reviews that I figured they would be a safe decision.
They turned out great! They definitely aren't the most healthy option, which became clear as I was pouring half a cup of butter over them... But apparently they were a crowd pleaser because there was only one left at the end of the night (which got eaten quickly the next day...)! I made 2 small modifications to the original recipe by leaving out the almonds and I replaced 1 package of regular cream cheese with reduced fat (healthy, right?!?) The recipe as I made it is below:


* 2 (8 ounce) packages cream cheese, softened
* 1 (8 ounce) package reduced fat cream cheese, softened
* 1 1/2 cups white sugar
* 1 1/2 teaspoons vanilla extract
* 2 (8 ounce) cans crescent roll dough

* 1/2 cup melted butter
* 1/2 cup white sugar
* 1 teaspoon ground cinnamon


1. Preheat an oven to 350 degrees F .
2. Beat the cream cheese with 1 1/2 cups of sugar, and the vanilla extract in a bowl until smooth. Unroll the cans of crescent roll dough, and use a rolling pin to shape the each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough.
3. Drizzle the melted butter evenly over the top of the cheesecake. Stir the remaining 1/2 cup of sugar together with the cinnamon in a small bowl, and sprinkle over the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 45 minutes. Cool completely in the pan before cutting into 12 squares. (I refrigerated them overnight before cutting so they were really easy to cut cleanly).