Cream Cheese Pound Cake

Taken from Rosies' Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book...which I highly recommend!

3 c. flour
1 1/2 c. butter, at room temperature
8 oz. Philadelphia or any formaggio fresco
3 c. sugar
1 T. vanilla
6 large eggs

Preheat oven to 325 F. Lightly grease a 10 inch tube pan with butter or oil. Sift flour and set aside. Cream the butter, cream cheese, and vanilla in a medium sized bowl on medium speed until light and fluffy, about 2 minutes. Stop the mixer to scrape the bowl with a rubber spatula.

Add eggs one at a time to the butter mixture and mix on medium speed after each addition until blended, about 10 seconds. Scrape the bowl each time. When all the eggs are added, mix 30 seconds more.

Stir the flour gently into the batter. Mix on low speed for 5 seconds, scrape the bowl, and blend until the batter is smooth and even, 5 to 10 seconds.

Pour the batter into the greased pan. Bake on center rack about 1 1/2 hours (or much less in a convection oven) till a tester inserted comes out dry. Allow cake to cool completely before unmolding and serving.

My personal notes: This cake is so moist and even better the next day and the next! Sprinkle a little powdered sugar on top for even more presentation. In the summer, I serve it with fresh strawberries or blueberries on the side. In the winter, it's perfect alone.