Ingredients

The following ingredients have 4 Servings
  • 3 cups all-purpose flour (375 grams)
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups unsalted butter (340 grams) (room temperature)
  • 8 oz cream cheese (226 grams) (room temperature)
  • 2 1/2 cups superfine sugar (500 grams)
  • 6 large eggs (room temperature)

Instruction

  • Preheat the oven to 325F degrees. 
  • Grease and flour a large bunt pan, or brush with pan release (AKA cake goop). Be sure that every cavity and crease of the pan is well covered.
  • In a large bowl, sift together the flour, baking powder and salt.
  • In a separate very large bowl beat the butter until smooth and creamy (about 1 minute). Then mix in the cream cheese (about 1 additional minute).
  • Mix in the sugar until the mixture looks pale and fluffy - this will take about 3 more minutes. In total, you'll have beaten the butter for about 5 minutes. Turn off the mixer and scrape down the sides of the bowl.
  • Turn the mixer to low speed and mix in the eggs 1 at a time until just combined. You should no longer see streaks of yellow egg yolk. Turn off the mixer and scrape down the sides and bottom of the bowl half way through.
  • Gradually beat in the flour about 1/2 at a time with the mixer on low speed. Stop mixing as soon as the flour is incorporated.  
  • Pour/spoon the batter into the prepared pan and bake for about 75 minutes or until the top is golden and an inserted toothpick comes out clean. Half way through, rotate the pan 1/2 a turn. This ensures even baking in case your oven has a hot spot.
  • Cool in the pan for about 20 minutes, then carefully invert the pan and let the cake slide out. Continue cooling on a wire rack.