Butter Cream Cheese Loaf

November 11, 2011

I was completely sold when I was stumble the recipe of butter cream cheese loaf here, reading it from starts until the cake was portrayed nicely by her, and honestly she won me over!
The ingredients are just nailed it into my liking as my fondness to cheese is just mad, all that cheesy I really love them. 
I think of it all night, cant wait for the night gone by and the earth moving to fetch the morning come faster so I can go to do some shopping and starts baking.

I can tell you how much I love black coffee, it like my best friend whom always giving me some energy and spirit each day. Well, this loaf is just tone to my black coffee, they are ideal match.
See, you would imagine how wonderful your life if you have in hand a day of your best favorite ever at once, it such perfect life!

I’ve had decide to reduce the amount of sugar since I presented the cake for my lil man too, so he would not gets the ending of sugar rush.
Oh ya..errr, another thing is a slight reduced amount of butter since I only have a tin of butter at that time ;)

 Butter Cream Cheese Loaf
Yields one 9×5 x 3-inch loaf, 
Recipe via  Eliza Adam

Ingredients A:
200 g unsalted butter (original recipe 250g)
½ cup +3 tbsp granulated sugar (original recipe 220g)
150 g cream cheese

Ingredients B:
4 large eggs

Ingredients C:
80 g sharp Cheddar cheese, grated, 
set aside 1/4 cup to sprinkle on top 

Ingredients D:
50 g whole milk 

Ingredients E:
220 g all-purpose flour
50 g cornstarch
1 teaspoon baking powder

Cream (A) until light and fluffy.

Add (B) and cream until light and smooth.

Add (C) and mix until well combined.

Sieve (E) ingredients together.

 Add part of (D) and then part of sieved (E) ingredients alternately while stirring in between each addition, mix until well incorporated.  

Pour it onto greased and lined loaf tin,
sprinkle some grated sharp Cheddar cheese that was put aside on top. 

Bake at 180 degree C for 50 minutes or until done.
Do skewer test, the skewer should come out clean from the middle of the loaf. 
Cool in rack for 10 minutes. Release from the pan and let cool in rack.

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