Wondering if someone can trouble shoot this for me? Now I am known for my sour cream pound cakes. I get more orders for that than anything else, however when I attempt to make a pound cake using cream cheese the top crust and about 2" into cake separates and crumbles. Any advice out there?
This is the below cream cheese pound cake that I love. Because of starting oven cooking with lower temperature then upping the temperature then upping it once again makes this the moistest best pound cake ever. Everyone who has tasted it says it is one of the best ones they have ever had. It does not separate or crumble at all. I realize there are a whole lot of pound cake recipes that are very good but this is my favorite.
https://www.epicurious.com/recipes/food/views/cream-cheese-pound-cake-108969
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