Creole Cream Cheese Pecan Pound Cake

Prep Time: 2 Hours
Yields: 12 Servings


Creole cream cheese is a farmer's style cheese indigenous to Louisiana made with skim milk and half-and-half. Creole cream cheese can be used in the place of sour cream in any of your favorite recipes.


1 cup Bittersweet Plantation Dairy Creole Cream Cheese
1/4 cup chopped pecans
3 cups cake flour
1/2 tsp salt
1/4 tsp baking soda
1 cup unsalted butter
3 cups sugar
6 eggs
1 tsp pure vanilla extract
1/3 cup flour
1/2 cup packed brown sugar
1 tsp cinnamon
2 tbsps melted butter


Preheat oven to 300 degrees F. Grease and flour a 10-inch Bundt or tube pan. Sprinkle pecans on bottom of pan and set aside. In a medium bowl, sift together cake flour, salt and baking soda. Set aside. In a large bowl, cream unsalted butter and sugar until light and fluffy. Beat in eggs, 1 at a time. Stir in vanilla. Add flour mixture alternately with Creole cream cheese. Pour half of batter over pecans in prepared pan. In a small mixing bowl, combine flour, brown sugar and cinnamon. Cut in melted butter until mixture resembles coarse meal. Sprinkle mixture over batter in Bundt pan. Pour second half of batter on top of cinnamon and sugar mixture. Bake 75–80 minutes or until a toothpick inserted in center of cake comes out clean. Let cool in pan 20 minutes then turn onto a wire rack and cool completely.