In honor of Wednesday, being National Dessert Day; plus, it’s National Dessert Month, as well as National Bake and Decorate Month, National Book Month, and National Cookbook Month; additionally, since Friday is Department Store Day… Here’s Mom’s copycat recipe for…
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CHIFFON CREAM CHEESE CAKE, Bundt (Style) – Like Hudson’s
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 203). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).] As always, asking only for proper credit if you care to share it.
Cheesecakes are not always made in the form of pies, as most restaurants present them. One very interesting version of cheesecake is baked in a tube pan like a chiffon or Bundt cake and is rich, moist and very light. J.L. Hudson’s, in downtown Detroit, once offered this cake at their main street Pantry Counter.
This is much like a pound cake, but can be baked in a 10-inch, angel food cake pan – or a Bundt pan for best appearances. The texture is light and feathery, almost like a soft bread, but with a simple sweetness that allows it to stand alone without benefit of an icing – or glaze it delicately with my thin Vanilla Glaze – for Bread (see Index) – or simply dust it with powdered sugar.
INGREDIENTS:
10-ounce box cheesecake, no-bake mix
18-ounce box yellow cake mix
1 cup water
½ cup oil
3 eggs
1 teaspoon cinnamon
2 tablespoons sugar
Powdered sugar for garnishing or use 1 recipe Vanilla Glaze – for Bread
INSTRUCTIONS:
Separate the 2 envelopes inside the box of no-bake cheesecake mix – set the envelope marked “crumbs mixture” aside. Take the envelope of filling mixture and combine it with the box of cake mix in a large mixing bowl.
To this, add the water, oil and eggs. Beat on medium speed with electric mixer for 4 minutes. Turn bowl in direction opposite of beater rotation, scraping sides and bottom of bowl often. Put this aside temporarily.
Combine the package marked “crumb mixture” in a small bowl with the cinnamon and sugar. Sprinkle half of this into a buttered, 10-inch, Bundt pan. Shake the pan to coat it evenly in the crumb mixture. Pour batter into crumb-lined pan. Sprinkle remaining crumb mixture over top of batter. Bake at 350°F for 1 hour!
Test for doneness by inserting a thin, wood skewer through the cake to the bottom of the pan in 4 different spots, removing without any trace of wet batter. Allow baked cake to cool in the pan, right-side-up, on a wire rack for 1 hour. Invert onto serving platter and glaze in my thin Vanilla Glaze – for Bread (see Index) or dust in powdered sugar.
Cut into slices 1-inch thick and serve with whipped cream and strawberries on top, or with a scoop of ice cream and Sander’s Hot Fudge spooned over that. Serves 12 to 15. Leftovers freeze well. Keep cake covered and refrigerated for up to a week.
SPECIAL NOTES: What I like best about this cake is that you can gussy it up a bit for the holidays or special company desserts or you can serve it plain with only a thin vanilla or lemon-flavored glaze [as pictured below – for the lemon flavor, substitute ½ teaspoon lemon extract in place of the vanilla], as a Sunday brunch cake.
If you offer it for the holidays, drizzle the top and sides with my thin Vanilla Glaze – for Bread [on page 158 (pictured above)] but before the glaze has a chance to “set”, add well-drained and quartered maraschino cherries, spaced about 1 inch apart just around the outside top edge of the cake.
Then add a very light dusting of my “Cinnamon And Sugar Mix” [on page 167 (pictured above)]… Dust over the glaze and [add] a few bits of candied pineapple around the center edge. You can also use a potato peeler to shave part of a chocolate bar over the glaze!
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See also…
