Orange Chocolate Cream Cheese Pound Cake

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I’m not sure how it happened so fast, but during the week we were in Atlanta, every single tree in this town grew all its leaves back. It is so pretty and bright green everywhere right now! (Of course that means it’s Spring which means it’s going to get hot which means the hills are about to turn brown, but for now it is so beautiful outside I don’t really know what to do with myself).

Suddenly there are only 4 weeks until Wildlfower, and only 10 weeks until summer vacation, and only 9 days until my sister’s birthday, and less than a month until I turn 29… bring on the cliches about time going to fast because they all apply to me right now. But it’s spring and it’s green and I love it.

After pretty much slacking off completely the entire time we were gone, I jumped back into training right away this weekend. The night we got home Mike and I ran 5 miles at sub-8 pace. The next morning I had myself all talked into going to Masters for the first time ever…got to the pool and (sad trombone) there was no practice. So I did 2300 meters on my own. Saturday was a group ride (50 miles, half of which was in the drizzle), and Sunday was a stroller 10K in Golden Gate Park.

I did a 2 mile warm up and my legs felt completely dead, so I figured it would just be a total suck-fest. But somehow, when the gun went off, I felt good! Surprisingly good, especially with the first 3 miles being pretty much completely uphill. Ellie was eating some snacks, I was actually passing people, and my legs felt great.

After the turnaround, I knew the hardest part was over because it was all downhill to the finish. With two miles left to go, I had moved from 10th woman to 7th, but Ellie was pretty much over the stroller and started fussing quite a bit. I kept trying to hand her things to keep her entertained, and pointed out things like squirrels, dogs, and babies (her favorites), but she wasn’t into it. I picked up the pace quite a bit just trying to finish as fast as possible so she could get out and play.

run

I saw Naomi with about a mile and a half to go, and that gave me a pretty good boost. I kicked it in to finish as the 5th female with a time of 46:26. I immediately took Ellie out of the stroller and she had a blast running around and watching other finishers. She was also super excited about our yellow 5th place ribbon, so I think she forgives me for those unpleasant minutes in the stroller.

My parents came over for dinner Sunday night for homemade banh mi and this pound cake. I know orange season is almost over and I didn’t want to let it go without baking something like this.

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Orange Chocolate Cream Cheese Pound Cake

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 tablespoons orange zest (or zest of 2 medium navel oranges)
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups dark chocolate chips (I used Guittard 63% cacao)

Instructions

  1. Place a rack in the center of the oven and preheat to 325 degrees F. Grease and flour a 9 x 5 inch loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Put the sugar in a small bowl and rub the orange zest into it with your fingers so the sugar turns yellow and fragrant.
  4. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together softened butter and cream cheese. Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the citrus zest-sugar mixture to the butter and cream cheese and beat on medium speed until smooth and creamy, about 3 minutes.
  5. Stop the mixer and scrape down the sides of the bowl. On medium speed, beat in one egg at a time, beating for one minute after each addition.
  6. Scrape down the bowl after adding each egg. Beat in vanilla extract.
  7. Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated. Fold in the chocolate chips.
  8. Spoon the batter into the prepared pan. Bake for 60-70 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes with just a few crumbs.
http://catesworldkitchen.com/2013/04/orange-chocolate-cream-cheese-pound-cake/

(from Joy the Baker)

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3 comments to Orange Chocolate Cream Cheese Pound Cake

  • Beautiful poundcake! Who wouldn’t love this???

    Mr. & Mrs. P

  • Oh no – I never even thought about the trials of running with a toddler!

  • I can’t get my head around how fast you are, with a stroller particularly. But you made me giggle…stroller running is hard because of the constant conversation you’re made to make whilst you run! I once had to sing ‘three blind mice’ as I pushed the Dude up MLK in GGP. I nearly died. Congrats on an amazing race!

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