Ingredients:

  • 1 1/2 cups (340g) unsalted butter, softened to room temperature
  • 8 oz (226g) full-fat brick cream cheese, softened
  • 3 cups (600g) granulated white sugar
  • 1 tbsp vanilla bean paste
  • 1/2 tsp almond extract
  • 6 large eggs, room temperature
  • 3 cups (375g) all-purpose flour, sifted
  • 1/2 tsp fine sea salt

Instructions:

  1. Preheat your oven to 325°F (160°C). Liberally coat a 10-cup Bundt pan or two 9x5-inch loaf pans with melted butter and flour or professional baking spray, ensuring all crevices are covered.
  2. In a stand mixer fitted with a paddle attachment, beat the softened butter and cream cheese on medium-high speed until completely smooth. Gradually add the granulated sugar and continue beating for 5 minutes until the mixture is white and voluminous.
  3. Lower the mixer speed to medium. Add the eggs one at a time, allowing each to fully incorporate into the batter before adding the next to maintain a stable emulsion.
  4. Sift together the flour and salt. With the mixer on low, gradually add the dry ingredients to the wet mixture, mixing only until just combined to avoid overworking the gluten.
  5. Transfer the batter into the prepared pan(s) and smooth the top. Bake for 1 hours 15 mins, or until a skewer inserted into the center comes out clean or with a few moist crumbs.