Elvis fan . . . no I'm not

For two months now, ever since I discovered Baker's Banter of King Arthur Flour, it became like clock work for me to check if they have posted a new recipe. When I saw the title "Elvis has left the building. But the cake's still here.", I knew without a double that they'll be talking about pound cake, the king's favorite. I wasn't really much interested in it, I've seen dozens of pound cake recipes before this one and not really a huge Elvis fan or anything. However, when I saw the picture I'm lost. I needed to know why the top has that crackly finish which made this particular pound cake so much different from the regular ones. When finally I got the time to do it, 4 weekends ago, that topping really made a difference and the little amount of cream cheese integrated within the batter makes it yummier. My little brother loves it! Every time after finishing a meal he gets a hefty slice and gobbles it up with gusto.

Golden Vanilla Pound Cake
by: King Arthur Flour

For the Cake:

• 3/4 cup + 2 tablespoons unsalted butter, at room temperature
• 3-ounce package cream cheese, at room temperature
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 5 large eggs, at room temperature
• 1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour

For the Topping:

• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon water

1. Preheat the oven to 350°F. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!

2. In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.

3. Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.

4. Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.

5. To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.

6. Drizzle the topping over the batter.

7. Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.

8. Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.

Butterfinger Cheesecake

I just recently thought of something while watching Food Network, I kind of like watching Giada de Laurentiias now, before whenever her show comes I tend to switch off the telly or switch to another channel. I think it had to do with the fact that some of my favorite shows are not on air anymore, or maybe the fact that I only get to watch Food Network when I'm having one of my sleepovers with my cousin, we have cable but we've got Destiny cable which doesn't offer Lifestyle channel. Anyway back to Giada, or why I even mentioned her, it is because I saw a show of hers called Behind the Bash, it's quite a lovely show and very intriguing for me. The whole show is based on the fact that there is an event organizing company staging an event which usually for this show is a party, and Giada is there backstage to see all the back end production which we don't usually see unless we are a part of the backstage people and more importantly she goes to the kitchen or the caterer themselves that would handle the party's food and she's there to taste all of them! How lucky is she???
The episode that inspired me to convert my basic cheesecake recipe to a Butterfingers Cheesecake recipe is for the Disney's Anniversary Blow Out. The exact recipe is posted here at Food Network's website.

I revised my basic cheesecake recipe to suit my butterfingers cheesecake cravings because I wanted a cheesecake with the graham cracker crust, which in the original recipe has no crust on it just the cheesecake. I cannot have a cheesecake without that crust that holds it all together.

For butterfingers lover out there this is a must try and for those non-butterfingers lover like me please give this a whirl. I'm not sure if its the heat from the oven or what but butterfingers enrobed with creamy cheesecake definitely tasted very sinful indeed. :D