Italian Cream Bundt Cake

Ingredients

• 1) 1.5 cups (340g) unsalted butter, softened
• 2) 225g cream cheese, softened
• 3) 2 cups (400g) granulated sugar
• 4) 1 cup (220g) firmly packed light brown sugar
• 5) 1.5 teaspoons (4.5g) salt
• 6) 5 large eggs
• 7) 1 tablespoon (13g) vanilla extract
• 8) 3 cups (375g) all-purpose flour
• 9) 0.5 teaspoon (2.5g) baking powder
• 10) Garnish: confectioners’ sugar

Steps

• 1) Cover Bundt pan with olive oil and a light dusting of flour.
• 2) In the bowl of a standard mixer fitted with a paddle attachment, beat butter and cream cheese at medium speed until creamy, 3-4min.
• 3) Increase mixer speed to high and add salt and sugar. Beat for 10min, stopping to scrape sides.
• 4) Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• 5) In a medium bowl, whisk together flour and baking powder. Reduce mixer speed to low, gradually add flour mixture to butter mixture, beating until combined.
• 6) Place pan in cold oven.
• 7) Bake at 300ºF | 150ºC about 1 hour and 20min.
• 8) Let cool in pan for 10min. Remove from pan, and let cool completely on a wire rack.

Notes

• 1) Optional: Add chocolate chips, to taste, or 1 cup (50 grams) sweetened flaked coconut, toasted.