Low-fat bundt pound cake

I really had a kick-ass week at school. I did awesome in ASL, got an A on my stuttering midterm, and was voted President of NSSLHA (National Student Speech-Language and Hearing Association) Gallaudet chapter! Of course, it's also the week I'm SWAMPED with work, but I'm too elated by my cool stuff to be too bogged down about it. Though I will say my husband has bring me down to earth here and there when he can see the stress appear on my face. "Stop stressing!" seems to be the popular phrase this week. But anyhoo, let's get down and yummy with the food!

Ooooooo, as soon as I saw this recipe pop up on my google search, I knew I was going to make it. I was craving something cakey last night that could go well with coffee or the strawberries I have. I've been loving my pound cakes lately, so I searched for a less guilt-inducing version. I found it, and I present you with the lovely, dance worthy bundt pound cake! I think the prettiness of the bundt pan got me, and it's an excuse to pull out my grandmom's old bakeware!

I'll admit, I don't feel terribly great about this cake health wise because there's a decent amount of butter and sugar in it. If you have margarine and splenda baking substitute (which I did not), feel free to sub some of those into the amounts called for. The secret to this cake was the pureed cottage cheese! Never would have guessed? Yeah, well, I'm happy to report it sounds worse than it tastes. The cake turned out dense but fluffy (my favorite kind of pound cake) and the crust was, well- crusty and sweet. The combo was just divine. I could eat the whole thing tonight.

I have very little else to say about this yummilicious pound cake because it's just so simple and delicious that it needs no words. I think I might have to make this when my family comes to town next month! With school adding a skip to my step this week, I wanted something to celebrate with. Since Hubby was occupied this evening, my cake and I are having a lovely night in celebrating together!


Recipe courtesy of bakersroyale.com

1 ½ cups butter, melted and cooled to room temperature
8 oz. 4 percent cottage cheese, pureed ( I used fat-free)
3 cups sugar
1 tablespoon vanilla
1 teaspoon salt
6 eggs
3 cups all purpose flour

Heat oven to 350 degrees F | Lightly coat pan with bake spray and flour.

1. Place butter in a saucepan over low heat to melt; set aside. Place cottage cheese in a food processor or blender and pulse until pureed and no lumps remain; set aside.
2. Fit stand mixer with a paddle attachment and add melted butter, cottage cheese and sugar into stand mixer bowl. Mix on medium-low for 1 minutes or until well combined. Add in vanilla and salt and mix until well combined. While mixer is running, add eggs in one at time and mix well after each addition. Turn mixer down to low and keep mixer running while gradually adding in flour.
3. Pour batter into prepared pan and bake at 350 degrees F until golden and a toothpick inserted comes out almost clean, approximately 60-70 minutes. Allow cake to cool in pan for 10 minutes. Turn out cake onto a cooling rack with topside down. Cool completely before cutting.

*This cake will last for thee days, wrapped in plastic.

*Also, be sure to puree the cottage cheese completely or else you will have lumps in your cake!