Comments on
Cream Cheese Poundcake
Chris Gan @ChrissyAlpha
I know! 😄. To date, it’s the only recipe I’ve come across that uses that method. I’m sure there must be others. In any case, it definitely works! i’ll absolutely be making this poundcake again.
Laura @FeelBetter
First I’ve seen as well! I always thought as ovens vary so much in how long they take to warm up (mine has a quick heat function too) it would be impossible to time baked goods especially cakes which need accurate timing. I part bake NY cheesecake and leave it in the oven overnight so it doesn’t crack but never done it the other way around. Today it’s unbelievably hot here, 29 degrees expected by 7pm (hotter than Costa del Sol in Spain) so think I could bake a cake outside 😆. Melted my cheese on my salad lunchtime!
Chris Gan @ChrissyAlpha
Good points! Maybe just having the start of the bake at a lower temp affects the texture, regardless of how long the lower temp actually lasts. The majority of the bake still occurs at the max temp, all said and done. I’ve read that some bakers don’t bother with a cold oven for this recipe and just pop it into a preheated one, but reduce the bake time. I’m not curious enough to do a head-to-head comparison of approaches at the moment, but it might be an interesting future project 🤔. It's 29° here today, and I'm actually grateful! We had a run of several 37° days recently (and that’s before humidity is factored in), so 29° feels nice. 😊
Laura @FeelBetter
Totally agree. Why change it when it’s perfect! Oh wow that’s very hot 🥵. Whereabouts do you live?
Chris Gan @ChrissyAlpha
American Midwest. Last summer was worse. Would love to do more baking, but I’ll have to wait until the fall. 😁
