Marble Pound Cream Cheese Cake

If there are cream cheese on sale I sure grab as much as it's allowed.Unconsciously I didn't realised I spare almost 10 boxes of cream cheese in the fridge.Well, since parisable have expiration date on it,I better use it as fast as I can before it's goes bad. I looked for a cream cheese cake recipe at my baking book but all I can find is only cream cheese pie.I would like to try butter or pound cake style cream cheese cake not crust type cream cheese cake.At last I found one recipe at joy of baking but I adapted the recipe to Marble Cream Cheese Cake.Hubby almost finish 1/2 of this pound cream cheese cake himself..That mean this cake is really good,right?

Ingredients:(Adapated from Joy Of Baking Cream Cheese Pound Cake)
3 cups (420 grams) all purpose flour

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups (340 grams) (3 sticks) unsalted butter, room temperature

1-8 ounce (226 grams) package cream cheese, room temperature

3 cups (600 grams) superfine or castor sugar

6 large eggs, room temperature

1 tablespoon pure vanilla extract

Zest of a lemon or orange (optional)


3 tbsp coco powder or 6 oz melted chocolate
Method:

1:Preheat oven to 350F (177 degrees C) and place rack in center of oven. Butter and flour a 10 inch (25 cm) bundt pan or your desired pan.(I lay parchment paper after spray with butter)

2:In a large bowl, sift together the flour, baking powder, baking soda, and salt.

3:In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth.

4:Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 - 5 minutes). Add the eggs, one at a time, mixing well after each addition. Add the vanilla and lemon zest, if using, and beat until incorporated.

5:Add the flour mixture and mix just until incorporated.Scoop 1/2 of the batter into another mixing bowl,mix coco powder into the batter,mix well.Pour the vanilla batter into the center first the follow by the coco batter.Repeat the same procedure until batter finish .Do not mix the batter with spatula.The batter will form itself to marble design in oven when baking.

6:Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

7:Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.)

Serves 10 - 12 people.

Note:
Will keep several days well wrapped at room temperature and over a week when refrigerated. Can also be frozen.