All-New Cake Mix Doctor - Anne Byrn [92]
4. Bake the cake until lightly browned and the top springs back when lightly pressed with a finger, 52 to 55 minutes. Transfer the tube pan to a wire rack and let the cake cool for 10 to 15 minutes. Run a long, sharp knife around the edges of the pan. Shake the pan gently and invert the cake once, then again so that the cake rests right side up on the cooling rack. Let the cake cool for 25 to 30 minutes longer, then slice and serve.
Keep It Fresh! Store this cake, in a cake saver or covered with plastic wrap, at room temperature for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Note: You can use either regular or reduced-fat sour cream in this cake.
Recipe Reminders
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MAPLE CREAM CHEESE POUND CAKE WITH CARAMEL GLAZE
ONE OF MY FAVORITE RECIPES from the first Cake Mix Doctor book was the almond cream cheese pound cake, and through the years I found myself tweaking the recipe a bit every time I baked it. At first I substituted reduced-fat cream cheese for full fat, then I added maple flavoring instead of almond. Finally, I created a caramel glaze for the top. If you press toasted pecans into the warm glaze as it cools, you have a dazzling cake, perfect in the fall and to serve for brunch all year long.
serves:
12 to 16
prep:
25 minutes
bake:
42 to 47 minutes
cool:
45 to 55 minutes
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (8 ounces) reduced-fat cream cheese, at room temperature
½ cup granulated sugar
½ cup water
½ cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 teaspoon maple flavoring
¼ cup finely chopped pecans (optional), for the garnish
For the glaze
3 tablespoons butter
3 tablespoons packed light brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy (whipping) cream
½ teaspoon pure vanilla extract
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 12-cup Bundt pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, cream cheese, ½ cup of granulated sugar, water, oil, eggs, 1 teaspoon of vanilla, and the maple flavoring in a large mixing bowl. Beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat the batter for 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. The batter should look smooth and thick. Pour the batter into the prepared Bundt pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until the top springs back when lightly pressed with a finger, 42 to 47 minutes. Transfer the Bundt pan to a wire rack and let the cake cool for 10 to 15 minutes. Leave the oven on.
4. Place the chopped pecans, if using, in a small baking pan and toast them in the oven until they are deep brown and fragrant, 3 to 5 minutes. Transfer the toasted pecans to a small plate to cool.
5. Run a long, sharp knife around the edges of the cake, shake the pan gently, and invert the cake onto a wire rack. Let the cake cool completely,