Gumdrop Cream Cheese Cake
Ingredients:
- 1 cup butter, softened
Tip: Make sure the butter is at room temperature. If it’s too cold, it won’t cream properly with the sugar, and if it’s too warm, the batter may become too runny. - 2 cups sugar
Tip: Use granulated white sugar. If you want a slightly richer flavor, you can use a combination of brown and white sugar. - 1 tsp salt
Tip: Don’t skip the salt; it helps balance the sweetness of the sugar and enhances the flavor of the gumdrops. - 3 large eggs (add one at a time)
Tip: Beat the eggs individually into the mixture, ensuring each one is fully incorporated before adding the next. This creates a smoother, more even batter. - 1 cup warm water
Tip: Make sure the water is warm (not hot) to help dissolve the sugar and create a smooth batter. You can heat the water slightly in the microwave or on the stove. - 1 tsp vanilla extract
Tip: Use pure vanilla extract for the best flavor. The vanilla enhances the overall cake flavor and complements the sweetness of the gumdrops. - 1 tbsp lemon juice
Tip: Fresh lemon juice is preferred for a bright and natural flavor. The acidity of the lemon balances the sweetness and works well with the creamy texture. - 1 ½ tsp baking powder
Tip: Ensure your baking powder is fresh for the best rise. If it’s been in your pantry for a long time, check its effectiveness by adding a teaspoon to warm water to see if it bubbles. - 3 ½ cups all-purpose flour
Tip: Measure your flour by spooning it into the measuring cup and leveling it off with a knife. Don’t pack the flour into the cup, or the cake may become too dense. - 1 cup gumdrops, cut into small pieces (tossed in 1 tbsp flour to prevent sinking)
Tip: Cut the gumdrops into small, bite-sized pieces. They can be sticky, so coat them thoroughly with the flour. The flour coating helps keep them evenly distributed throughout the cake. - 1 package (8 oz) cream cheese, softened
Tip: Make sure the cream cheese is softened to room temperature. If it’s too cold, it won’t cream properly with the butter and sugar, and the batter may become lumpy.
Instructions:
- Cream the Butter, Sugar, and Cream Cheese:
- In a large mixing bowl, use a hand mixer or stand mixer to beat 1 cup softened butter, 2 cups sugar, and 1 package cream cheese together until the mixture is smooth and creamy. This can take about 2-3 minutes on medium speed.
- Tip: Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
- Add the Eggs:
- Add 3 eggs, one at a time, beating well after each addition. This helps emulsify the mixture and ensures a smoother batter.
- Tip: You can crack each egg into a small bowl first to avoid any shell bits and then add them to the mixture.
- Mix Wet Ingredients:
- Gradually add 1 cup warm water, 1 tsp vanilla extract, and 1 tbsp lemon juice. Mix until everything is combined. The batter may look a little thin, but that’s normal.
- Tip: Add the warm water slowly to avoid splashing and to ensure it mixes evenly.
- Add Dry Ingredients:
- In a separate bowl, whisk together 1 ½ tsp baking powder, 1 tsp salt, and 3 ½ cups flour. Gradually add this dry mixture to the wet ingredients, mixing on low speed. Mix until just combined.
- Tip: Be careful not to over-mix, as this can lead to a denser cake.
- Fold in the Gumdrops:
- Toss 1 cup of cut-up gumdrops in 1 tbsp of flour. Coat them well, then gently fold them into the batter. The flour will help keep the gumdrops from sinking to the bottom during baking.
- Tip: Gently fold in the gumdrops with a spatula or spoon to avoid breaking them up too much.
- Prepare the Bundt Pan:
- Grease and flour your Bundt pan to ensure the cake comes out easily once baked. You can also use non-stick spray with flour to save time. Make sure all the crevices of the pan are coated.
- Pour the batter into the prepared pan and smooth out the top.
- Bake:
- Preheat the oven to 300°F (150°C). Bake for about 1 hour, or until a toothpick inserted into the center comes out clean. If you’re using a dark-colored Bundt pan, you may need to reduce the baking time by about 10 minutes.
- Tip: Start checking the cake at 50 minutes to avoid over-baking. You want a moist crumb, so make sure the toothpick comes out with only a few crumbs attached.
- Cool the Cake:
- Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely. This will help prevent the cake from sticking to the pan and give it a chance to firm up.
- Tip: Allow the cake to cool completely before slicing. This ensures the cake will be easier to cut and won’t fall apart.
Additional Tips and Variations:
- Gumdrop Color: Choose colorful gumdrops for a festive look, especially around the holidays. You can use red, green, yellow, and orange gumdrops for a vibrant, fun cake.
- Frosting Option: While the cake is delicious on its own, you can drizzle a light glaze over it or dust it with powdered sugar for an extra touch of sweetness.
- Add Nuts: If you like, you can add chopped walnuts or pecans into the batter for added texture and flavor. Just fold them in along with the gumdrops.
- Storage: This cake can be stored at room temperature for up to 3 days in an airtight container. You can also freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Conclusion:
Your Gumdrop Cream Cheese Cake is a delicious, festive treat that combines the creaminess of the cream cheese with the chewy sweetness of gumdrops. By following these detailed steps and tips, you’ll ensure your cake turns out perfectly every time, ready to share with friends and family during the holiday season. Enjoy!