Crusty Cream Cheese Pound Cake and a Tribute to Ms. Hughes

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Crusty Cream Cheese Pound Cake

This beautiful photo is courtesy of the super-talented Beth Branch over at Beth Cakes. Beth shot this photo during a food styling workshop at The Southern Food Blogger Retreat and it was just too pretty not to use!

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.
Crusty Cream Cheese Pound Cake
 
Prep time
Cook time
Total time
 
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
  • ½ 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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Comments

  1. I am sure you just showed her how important she is to you;) This story gave me chills (the good kind)and I am very sure when I make this cake, it’s going to give me the good kind also. Yummy!
    Thanks, Raynita

  2. Tears in my eyes…a wonderful tribute to the former Ms. Hughes!

    This cake sounds amazing! Thanks!

  3. What a beautiful tribute to my friend Linda! Thank you, Stacey!!

  4. D.a Nell says:

    cant wait to try this pound cake with a good cold glass of milk or a quick cup of coffee and the store behind it make it taste even better

  5. I enjoyed reading your post; you have a wonderful way of conveying your sentiments. The recipe sounds so good, I hope to try it soon.

  6. What a lovely story, Stacey! I feel like I know Mrs. Hughes.

    I made a cream cheese pound cake recently for a family celebration using a family recipe. The thing was so moist it fell apart into three pieces when I tried to get it out of the pan! Tasted might good but not suitable for a photo session!

  7. Debbie Strum says:

    Made this wonderful pound cake last night and it is WONderful! I only made 1/3 of the recipe and baked it in a small loaf pan ’cause I knew just my looking at it that it was gonna be adictive (and it IS)!! I’m so glad that you allowed Mrs. Hughes to mentor you and become a friend. Every kid should be so fortunate! So glad you’ve been able to maintain such a special relationship with each other that distance can’t sever.

    • I’m so glad you enjoyed the cake! It sure doesn’t last long at our house! You are so right – every kid should be so fortunate to have a “Ms. Hughes”!

  8. Rebecca Nostrant says:

    What a wonderful Testimony/story about your life and the Teacher. Thanks for taking the time to share. I will try this pound cake soon. Rebecca aka Goldie

  9. Linda Hughes Studdard says:

    Dear Stacey,
    You just brought tears to my eyes! Throughout the 39 years that I taught, it was my goal “to make a difference in the life of a child”! Thank you for your kind words!
    It was always a special joy to me to discover the often “hidden” talents in my students. As I have told you repeatedly, you are the Most Creative Individual that I have the privilege to teach. Unfortunately, regular classes do not always recognize creativity…it is not just being good at art!!!
    I look forward to hearing about your son as he grows and develops.
    Here is the pound cake recipe:

    Plain Cold Oven Cake
    2 sticks butter
    1/2 cup Crisco
    3 cups sugar
    Beat these ingredients until fluffyl
    Add 5 eggs (one at a time) beat well after adding each egg.
    Add 3 cups plain flour
    1 cup milk
    Alternate adding the flour/milk.
    I do 1 cup flour, 1/2 cup milk, 1 cup flour, 1/2 cup milk, and end with 1 cup flour.
    Beat well after each addition.
    Then beat in 1 TBLS vanilla, and 1/2 tsp almond flavoring.
    Spray a Bundt pan with Baker’s Secret. Fill to 1″ of top of pan (there may be some batter left over.
    * Place in a COLD oven. do not preheat. Turn oven to 325 degrees. Bake 1 hr. or until tester comes out clean.
    Keeps well. this is my favorite all-occasion cake.

    • Thank you Mrs. Studdard for being such an inspiration to Stacey. Obviously you made a lasting impression with him. I don’t imagine too many former students take the time to thank their teachers/mentors for the difference they made in their lives. You deserved Stacey’s pat on the back. Thank you also for your special pound cake recipe. I will be making it soon!

  10. This is the best cake I have ever eaten. It’s wonderful all by itself and even better with berries and a dollup of whipped cream. I recommend it highly.

    Stacy – it’s nice to recognize a friend like Mrs. Studdard. We often are so involved in our own lives we forget to take the time to thank someone who has made such an impression. When the person is gone, it is too late.

  11. Chim Stewart says:

    Wow, Stacey, this so beautifully written! I remember there always being a cake on her counter–never had this one, but I do remember a yellow (butter, maybe?) cake with chocolate frosting that she used to make… YUM. Maybe together one of us can weasel that recipe from her, too 🙂

  12. Marijean Hadley says:

    This IS the best pound cake EVER. It is the recipe my mother-in-law gave me years ago.

  13. Ric Jones says:

    Great story and tribute to Mrs. Hughes; reminds me of Mrs. Griffin, my 7th grade English Teacher (also my favorite teacher). This is my go-to recipe for a great pound cake every time.

  14. B everly Shaffer says:

    Stacey,
    I was blessed by reading your heart warming story of Mrs Stoddard your former teacher. Thnaks for sharing your thoughts and sentiments and precious memorable moments in your life! You certialy sound like someone I would enjoy meeting and talking with. I appreciate your wensite and all your your yummy recipes form you,and your family.:) Hugs and Prayers!

  15. Just got your cookbook in the mail. Baked this pound cake today and served it with strawberries and fresh whipped cream. OMGosh! Loved it!

  16. A pound cake WITHOUT Crisco!!!! Thank you so much! 🙂

  17. OMG, Pound Cake without sifting! I cant wait to make this. Everyone should have someone like Mrs. Hughes.. Thanks for sharing!

  18. Stacey,
    What a wonderful tribute to your teacher. It is so heartwarming to see someone take the time to do that. It says a lot about both of you. I have a story of a very special teacher. It was my first grade teacher, Mildred Metcalf, in Stoughton, MA. Being the oldest, I was first to try “school.” I cried the first two weeks. I wanted my mother. I was happy doing things at home. Mrs. Metcalf treated me with kindness not reprimand. And, the crying got less each day. And, I found that I loved school! I helped her at recess and after school through 6th grade there. Then, I would come after school in junior and senior high. She took me to her home and her summer cottage. I played with her children. She took me shopping. (I ended up being the oldest of eight kids and money was tight. Those little gifts were a big help.) We cooked and we just talked. I married and had four children and we still stayed in touch and visited. She and her husband were both just wonderful caring people. She and I had a special bond. We were in contact until her passing. She made such an impression on me and made me a better person. I am happy that I let her know that many times. (Thank you, Stacey. Your memory of a special teacher triggered my memory of a special teacher.) Thank you to you and “Mrs. Hughes” for the recipes. I look forward to enjoying both of them! 🙂

    • What a wonderful story, Nancy! It’s really amazing the impact our teachers can have on our lives. I’m so fortune to have “Mrs. Hughes” just as you were to have had Mrs. Metcalf!

  19. Sara Sullivan says:

    Definitely doesn’t cook at 300 for 1 hr, 25 min. Had to bake an additional 30 minutes at 350. Tastes delicious though!

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