Walnuts and Cream Pound Cake

By knox_bh01

Ingredients

• 1/3 cup butter or margarine softened
• 1/2 cup brown sugar packed
• 3 tablespoons all-purpose flour
• 2 tablespoons sugar
• 1/2 cup dried coconut
• 1/4 cup black walnuts finely chopped
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or margarine softened
• 3 ounces cream cheese
• 3/4 cup sugar
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract

Details

Servings 1

Preparation

Step 1

CRUST: Combine in mixing bowl all the crust ingredients. Blend well. Set aside 1/4 cup of this mixture. press remaining mixture onto sides and bottom of a well-greased 9x5x3-inch loaf pan. Refrigerate while preparing cake.

CAKE: Sift flour with baking powder and salt. Set aside. Cream together margarine and cream cheese. Gradually add sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add half the flour mixture; blend well. Use low speed on mixer if using. Blend in milk and vanilla extract; blend in remaing flour mixture.

Pour batter into prepared pan that has been refrigerated. Sprinkle with reserved crumb mixture. Bake in preheated 325-degree oven for 60-70 minutes or until cake is golden brown and springs back when lightly touched. Cool 10 minutes in pan; remove and cool completely, upside down, on wire rack. Serve as is or use a lemon sauce over.