Whenever I think of pound cake, I think of a sweet lady named Linda Hughes.  Well, actually her name is now Linda Studdard, but more on that in a minute.   Few people have had a more profound effect on my life.  I was a quiet, introverted 6th grader when I first met Ms. Hughes.  She was the new gifted teacher at school and I didn’t take too well to change.  I found myself in the back of the room being a little resistant to this new teacher.  Her teaching style was different from what I was used to and I quickly decided that I really didn’t want any part of it.   But Ms. Hughes saw something in me that I don’t guess anyone else had ever seen (or I guess had taken the time to see). Over the course of the next few years, I found a true friend in Ms. Hughes.  In addition to being an amazing teacher and mentor, she helped me through some tough times in my life.  Junior high and high school aren’t exactly easy for a guy named Stacey who isn’t full force into sports and hunting – remember we’re in the deep South.  She helped me find a place to fit in and nurtured my development. The gifted program ended after 8th grade, but we stayed in touch.  She became a family friend.  We shared a very special relationship.  But somehow we’ve always been there for each other.  After a painful divorce, we helped her move.  She gave me a fun summer job for several summers.  I did the flowers and catering for her daughter’s wedding.  She helped start my little boy out right with a huge collection of books for his library.  One day, my Dad worked on her car for her and she thanked him with what my Dad still calls the best pound cake he’s ever had.   I can still see her walking up the front hill with that still-warm pound cake.  Several year’s ago she found love again.  And while I couldn’t be happier for her, I regret that love took her 300 miles away.  I don’t get to see her very often anymore, but when I do, I truly treasure those moments with her.  She’s the kind of person I don’t have to see every day or even every month to still feel the connection that we have.  She’s been such a huge influence in my life that nearly everyday there is something I say or do that reminds me of her – that’s how I stay connected to her.  You know, I have two amazing parents, but I like to think Ms. Hughes (now Mrs. Studdard), helped raise me.  She’s probably the reason that I had the courage to step out on a limb and start this blog.   As a kid I remember her joking with my parents that if something happened to them, that she would get me.  I wish there was some way that I could show her that I feel just as strongly about her.  Well, maybe I just have…

Y’all, this isn’t Ms. Hughes’s recipe, but it’s a darn good one.  And the best part is you don’t have to tear down the whole kitchen to get it made – no sifting!  Y’all enjoy!

Ingredients

  • 1 – 8oz package cream cheese, room temperature
  • 3 sticks (1.5 cups) unsalted butter, room temperature
  • 3 cups sugar
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon almond flavoring
  • 6 eggs
  • 1/2 teaspoon salt
  • 3 cups all purpose flour

Instructions

  1. Cream together cream cheese and butter.
  2. Add sugar and mix well.
  3. Add vanilla and almond flavorings; mix well. Add one egg at a time, mixing after each one.
  4. Mix salt into flour.  Gradually add flour until combined. Do not over mix.
  5. Pour into a greased and floured Bundt pan and cook on 300 degrees F for 1 hour and 25 minutes to 1 hour and 35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool for 15 minutes in pan, then invert over serving dish and turn out.
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Crusty Cream Cheese Pound Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Crusty Cream Cheese Pound Cake

This easy and delicious cream cheese pound cake won’t require you to tear down the entire kitchen to get it made!

Ingredients

  • 1 – 8oz package cream cheese, room temperature
  • 3 sticks (1.5 cups) unsalted butter, room temperature
  • 3 cups sugar
  • 1 teaspoon vanilla flavoring
  • 1 teaspoon almond flavoring
  • 6 eggs
  • 1/2 teaspoon salt
  • 3 cups all purpose flour

Instructions

  1. Cream together cream cheese and butter.
  2. Add sugar and mix well.
  3. Add vanilla and almond flavorings; mix well. Add one egg at a time, mixing after each one.
  4. Mix salt into flour. Gradually add flour until combined. Do not over mix.
  5. Pour into a greased and floured Bundt pan and cook on 300 degrees F for 1 hour and 25 minutes to 1 hour and 35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool for 15 minutes in pan, then invert over serving dish and turn out.

http://southernbite.com/2012/06/29/crusty-cream-cheese-pound-cake-and-a-tribute-to-ms-hughes/