3 sticks Butter (at Room Temperature)
16oz Cream Cheese (2 8 oz packages) (at Room Temperature (I used 1/3 less fat))
3 cups Sugar
1/2 teaspoon Vanilla Extract
3 cups All-Purpose Flour
1/2 teaspoon Baking Powder
6 large Eggs (at Room Temperature)
Preheat Oven to 325
Spray 10-inch fluted Bundt pan or tube pan with non-stick spray – I used one 10-inch Bundt Pan and 6 cake Mini-Bundt pan
In a large bowl (stand-up mixer preferable) beat the butter and cream cheese at medium-high speed until creamy
Add the sugar, and beat until fluffy
Beat in the extract
In a separate medium bowl, combine the flour and baking powder
Add 1/3 of the flour mixture to the butter mixture, beating until just combined. Add 2 eggs, beating until just combined. Repeat process twice with the remaining flour mixture and eggs.
Spoon 1/2 the batter into the prepared pan
Bake for 1 hour and 10 minutes. If cake is getting to brown cover with foil the last 10-15 minutes.
Let cool in the pan for 10 minutes and remove to a wire rack to continue cooling – Repeat with the other 1/2 of the batter.
Best served with fruit, whip cream or just by itself!!
Source: Random Facebook post