Butter Crusted Pound Cake Recipe

Summary

Health IndexJust EnjoyCuisine
CourseMethod
Dish

Ingredients

 Butter5⁄6 Cup (13.33 tbs) (Land O'Lakes)
 Firmly packed brown sugar1⁄2 Cup (8 tbs)
 Flour1 2⁄3 Cup (26.67 tbs) (3 Tablespoons Plus 1 1/2 Cups, Pillsbury's Best Flour - Regular Or Instant Blending)
 Sugar2 1⁄8 Tablespoon
 Flaked coconut1⁄2 Cup (8 tbs)
 Finely chopped diamond walnuts1⁄4 Cup (4 tbs)
 Baking powder1 1⁄2 Teaspoon
 Salt1⁄2 Teaspoon
 Package cream cheese3 Ounce
 Eggs2
 Milk1⁄4 Cup (4 tbs)
 Vanilla extract1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3590 Calories from Fat 2088

% Daily Value*

Total Fat 238 g366.7%

Saturated Fat 142.8 g713.9%

Trans Fat 0 g

Cholesterol 925.3 mg

Sodium 2069.1 mg86.2%

Total Carbohydrates 324 g108%

Dietary Fiber 15.1 g60.3%

Sugars 152.4 g

Protein 50 g99.6%

Vitamin A 126.1% Vitamin C 1.1%

Calcium 95.2% Iron 87.7%

*Based on a 2000 Calorie diet

Directions

Combine in mixing bowl 1/3 cup butter, brown sugar, 3 tablespoons flour, 2 tablespoons sugar, coconut and walnuts.
Reserve 1/4 cup.
Press remainder onto sides and bottom of a well-greased 9x5x3-inch pan.
Chill while preparing cake.
Sift 1 1/2 cups flour with baking powder and salt.
Cream 1/2 cup butter and cream cheese.
Gradually add 3/4 cup sugar; cream until light and fluffy.
Add eggs, one at a time, beating well after each.
Add half the dry ingredients; blend well, using low speed of mixer.
Blend in milk and vanilla extract, then remaining dry ingredients.
Pour into pan.
Sprinkle with reserved crumb mixture.
Bake at 325° for 60 to 70 minutes until cake is golden brown and springs back when touched lightly.
Cool 10 minutes.
Remove from pan; cool completely upside down.
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