Tuesday, December 17, 2013

Philly Fluff Cake

 We made a trip recently to a bakery that my niece was raving about!  This family-owned bakery, Natale's  specializes and is famous for this cake.  Where did it get it's name?  Philly, I assume comes from the cream cheese in the recipe.  
In the bakery case, these cakes look like an Angel Food cake dusted with powdered sugar - so what's the big deal?  It's sweet, moist and buttery with a crisp brown crust and literally melts in your mouth - that's the big deal.  
10 oz. cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable shortening
2 cup all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 cup granulated sugar, divided
6 large eggs
1 tsp. vanilla extract
Confectioner's sugar for dusting
  1. Preheat oven to 350 degrees F.  Grease and flour a 12-cup Bundt or tube pan.
     2.  In a large bowl or stand mixer, cream together the cream cheese, butter and shortening on medium-
          high speed until light and fluffy, about 5 minutes. 

I think this is where the "Fluff" comes in.

          In a smaller bowl, combine the flour, baking powder and salt.
          Add the flour mixture to the creamed mixture and mix on low speed until blended - it will
          be very thick.

     3.  Gradually add 1 cup of the sugar and the eggs, one at a time, beating well after each addition.  Add
          the vanilla and the remaining 1 cup sugar and continue beating, scraping down the sides of the bowl 
          once or twice, until the batter is smooth.

The cake will settle while cooling - it's too pretty to turn over!

     4.  Pour batter into prepared pan.  Bake for 60 to 65 minutes, or until a toothpick inserted in the center
          comes out clean.  Cool on a wire rack to 15 minutes.  Invert the cake onto a platter and cool 
          completely.  Dust with a generous amount of confectioner's sugar.

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