CHEF JEFF — ONE BYTE AT A TIME: Cream Cheese Pound Cake

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For a tasty dessert, try this adaption of “Cake Boss” Buddy Valastro’s pound cake.

Cream Cheese Pound Cake

1 cup unsalted butter, room temperature

6 ounces cream cheese, room temperature

2 cups sugar

2 1/3 cups cake flour, sifted

2 teaspoons vanilla

6 large eggs, separated

¼ teaspoon cream of tartar

Whipped cream (optional)

Heat oven to 350 degrees. Cream butter and cream cheese with mixer until fluffy. Beat in 1¾ cups of sugar until smooth; beat in flour and vanilla on low speed until batter is dry, crumbly. Add yolks, beating each until incorporated. Clean beaters. Beat egg whites with cream of tartar and remaining sugar in separate bowl until stiff peaks form. Gently fold 1/3 of egg whites into batter; repeat twice. Pour into buttered, floured 10-inch Bundt pan. Bake until tester inserted in cake comes out clean. Cool 15 minutes. Invert onto cake rack; cool completely. Top with whipped cream.

Makes: Serves 16.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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