ounces neufchatel cheese (see Ingredient note in directions)
Serving Size: 1 (133) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 178 g40 %
Total Fat 19.8 g30 %
Saturated Fat 8.2 g41 %
Cholesterol 80.8 mg
Sodium 321.5 mg
Dietary Fiber 2 g8 %
Sugars 35.3 g141 %
Protein 8.8 g
Ingredient Note:For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.
Preheat oven to 325°F Coat a 12-cup Bundt pan with cooking spray and dust with flour.
Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.
Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.
Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.