When we first moved to Colorado I felt like I had to learn how to bake all over again. Even though I’ve lived at high altitude all my life, everything I baked came out maddeningly flatter than usual. I’d also recently joined the club of stay-at-home-motherhood, and with a tiny babe, no friends, and little knowledge of the area, I had a lot of time to fret about my kitchen failures. I read every book and blog post on high altitude cooking the library and internet could provide and tweaked and baked and fretted some more. While time showed that altitude was not the only force working against me, a sub-par oven in our rental and my laissez faire attitude towards ingredient measuring certainly weren’t helping, I did learn a lot about baking at high altitude and collected a few recipes worth keeping. One of the recipes was this rich pound cake from Sharing Mountain Recipes. Eating this pound cake piled high with strawberry and whipped cream has become one of our Easter traditions. One I think we’ll continue for a long, long time.
High Altitude Rich Pound Cake
altered from Sharing Mountain Recipes
- 3/4 C butter, at room temperature
- 4 oz cream cheese, at room temperature
- 1 1/4 C + 3TBSP sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 large eggs
- 1 1/2 C + 2 TBSP flour
- Preheat oven to 325ºF. Lightly grease a standard size loaf pan.
- Cream together the butter, cream cheese, and sugar until light and fluffy.
- Alternate adding eggs and flour, mixing until just incorporated with each addition. Add the extracts and mix for one minute more.
- Spread the batter evenly into the prepared pan. Bake for 60- 90 minutes or until a toothpick inserted into the cake comes out clean. (The cake will get nice and golden and every.single.time I make it I’m sure I’m going to burn it, but patiently waiting for that clean toothpick pays off.)