This Cream Cheese Bundt Cake is moist and sweet and perfect for dessert or brunch (I'm sure many other things too.)
8 ounces cream cheese (room temp)
1 1/2 cup butter (room temp)
6 eggs (room temp)
1 teaspoon vanilla extract
3 cups sugar
3 cups flour
Let cream cheese, eggs and butter come to room temperature. Cream together butter and cream cheese thoroughly. Add eggs, one at a time, and mix well. Add vanilla. In separate bowl, sift flour and sugar together. Slowly add a small amount at a time to creamed mixture.
Spray a bundt pan with non-cook cooking spray and dust with flour. Spread dough in pan and bake 1 1/2 hours at 325 degrees, or until tester comes out clean. Cool cake 15 minutes in pan before removing. Cut into slices and serve plain, with ice cream, fruit sauce, chocolate/caramel sauce, whipped cream, or my favorite-- Fresh Blueberry Sauce.
