Gluten-Free Cream Cheese Pound Cake with Streusel Filling. What a delicious mouthful, that is!
Pound cake originated in the early 1700s and got its name because the original recipe contained a pound of butter, a pound of flour, a pound of sugar, and a pound of eggs. Pound cakes and their ratios of ingredients have certainly changed over time, particularly depending upon which part of the world in which they’re created.
However, the Gluten-Free Cream Cheese Pound Cake with Streusel Filling that I’m sharing today might come pretty close to those original ratios.
To create a streusel factor, I’ve used gluten-free cookies, but you can also make a simple streusel without cookies (or even leave out the streusel if you wish). If I’m being completely accurate here, this cake is Gluten-Free Cream Cheese Pound Cake with Streusel Filling and Glaze.
Yes, that is even more of a mouthful but again, a very delicious mouthful. A scrumptious mouthful, in fact.
While this Cream Cheese Pound Cake can easily stand on its own, the streusel filling is a fantastic addition. It stays soft and luscious and is melt-in-your-mouth good.
The sugary glaze adds a festive touch and old-fashioned appeal. Plus it’s tasty as well, of course.
Obviously, this cake is gloriously rich and indulgent. It’s most definitely suitable for the holidays or a special event.
I haven’t eaten cream cheese pound cake since before going gluten free, over 12 years ago. As the saying goes, it was worth the wait! But … Warning: One slice might lead to another.
Case in point, after taking these photos, I decided that it would be best if I took the rest of this cake to my Mom’s today. Mom is expecting visitors this week, including my gluten-free aunt tomorrow, so I figured this cake would get put to better use to her house than mine.
I visited with Mom for a while and then headed home. It’s only about a 10-minute drive. I was only home about 10 minutes when the phone rang and it was Mom. She skipped the usual greeting and gushed, “I’m telling you that cake is to die for! We need to freeze the rest for Christmas Day.”
I laughed and thanked her, and told her I was so happy that she enjoyed it so much. I assured her that I could make this recipe again for Christmas.
Before she hung up she said, “I’m going to go brush my teeth now, so I can keep from eating another piece tonight!” Now that’s a testament to this gluten-free Cream Cheese Pound Cake with Streusel Filling Cake’s goodness for sure!
Some of you might remember I shared Salted Caramel Shortbread Bars also made from ready-made shortbread cookies that I made earlier this year. Mom reviewed those and really loved them as well. Such praise from Mom is not given freely, let me tell you.
Gluten-Free Cream Cheese Pound Cake with Streusel Filling Recipe
Gluten-Free Cream Cheese Pound Cake with Streusel Filling
This Southern Cream Cheese Pound cake with an optional Streusel Filling---is simply "to die for"!
- 1 ½ cups of butter (3 sticks), softened
- 8 ounces (1 block) of cream cheese, softened
- 3 cups granulated sugar
- 6 eggs
- 3 cups gluten-free all-purpose flour mix (I use my Two-Ingredient Flour Mix, see notes)
- 1 ½ tsp xanthan gum
- 1 tbsp vanilla extract] (I use my [homemade vanilla)
Streusel Filling Ingredients
- ¼ cup (½ stick) butter, melted
- 1 box gluten-free cookies (about 9 cookies), such as shortbread, vanilla wafers, or even vanilla gf sandwich cookies, crumbled with some smaller "chunks" remaining (see notes for suggestions on how to make streusel without cookies)
- ½ cup light brown sugar (or coconut sugar)
- 1 cup powdered (confectioners’) sugar, sifted
- 2 to 3 tbsp milk (dairy or nondairy, see notes)
- ¼ tsp vanilla extract
- Preheat oven to 325F. Grease Bundt pan. (I used coconut oil spray.)
- Cream butter and cream cheese together in a large mixing bowl until fully blended.
- Gradually add granulated sugar, mixing well as you go.
- Add eggs one at a time, stirring well after each addition.
- Add flour mix gradually, stirring well and carefully (so you don’t “lose” a lot of it) until fully incorporated.
- Add vanilla extract. Blend well.
- Add batter to Bundt pan, filling about a third of the way full.
- Sprinkle Streusel Filling evenly over batter. Use butter knife to swirl into batter more, to evenly distribute if you wish.
- Spread remaining batter over streusel mix.
- Bake for about 1 hour and 20 minutes to 1 hour and 30 minutes. Test for doneness with toothpick. You don’t want anything longer than a toothpick because if you hit the streusel layer you will think the cake has not finished baking. When the toothpick comes out clean and the cake is golden and crusty on the outside, this cake is done.
- Cool in pan for about 20 minutes. (I like to place the Bundt pan on the neck of a full unopened bottle of wine to cool.) When cooled, invert over plate or cake plate to remove. Cool an additional 30 minutes or more.
- Mix glaze ingredients in medium-sized bowl and drizzle over cake. (I use a teaspoon for the drizzling.) Let glaze set a minute or two.
- Serve. Lightly cover to store. Sealing this cake in a container for regular storage is not recommended as it’s a very moist cake. I have not frozen this cake, but I think freezing it will work well.
I do not recommend a bean-flour based gluten-free flour mix for this recipe.
For the glaze, start with the lesser amount of milk and increase if needed to get the right consistency for dripping.
There are lots of options for streusel filling. One simple recipe that does not use gf cookies can be made from the following ingredients. Simply mix all together and use in place of the streusel filling shown.
4 tbsp melted butter
1/2 cup gluten-free flour
1/2 cup sugar
1/2 cup light brown sugar
1/2 tsp ground cinnamon
If you're not a streusel fan, you can simply leave it out. This cake will still be excellent as a Cream Cheese Pound Cake "on its own."
Originally published January 13, 2015; updated November 10, 2022.
Carole Hegg says
SHIRLEY, IS WALKERS SHORTBREAD COOKIE DAIRY FREE ALSO BEING GLUTEN FREE? THIS IS A DELIGHTFUL RECIPE BUT I DO NEED IT DAIRY FREE ALSO. THANK YOU!!!
Hi Carol–No, unfortunately, Walkers Gluten-Free Shortbread Cookies are not dairy free. Maybe Walkers will realize the demand and create a dairy-free version. That would be great!
Megan Ancheta | Allergy Free Alaska says
I agree with your momma, Shirley. That cake looks to-die-for! I bet the cream cheese makes it super moist and indulgent! 😉
LOL, Megan. Mom will be glad you’re in agreement with her! 😉 Yes, cream cheese is a very magical ingredient in this recipe. Love it! 🙂
It looks delicious, Shirley! I don’t often think to do it, but cookies (or shortbread) can often be used in dessert recipes. Using them for a crust is common, but this is a great idea also.
Thanks, Linda! Yes, I’ve often seen cookies used as crusts and they work so well, but I was going for a sort of non-crunchy delivery. This streusel filling is soft and luscious, and so buttery because of the shortbread cookie factor. 😉
Laureen Fox says
After spotting your cake on The Hearth and Soul Hop, I had to come over to check out the recipe. Oh my goodness, I do believe mom’s assessment, it does look good enough to die for. I’ve not seen the gluten free Walkers Shortbread here in Canada but I’ll certainly be on the lookout for it now!
Awww, thanks, Laureen! We can add my aunt’s and cousin’s raves now as well. 🙂 I’m not sure if these cookies are currently available in Canada. I’d check Walkers’ site and use their Contact form. It would certainly be a nice treat for you!
Ina Gawne says
Shirley I love this cake, and hope to make it soon. Although I can not do cream cheese it should work with yogurt cheese. I have not seen the Walker’s cookies in stores yet in Canada, but, there might be another brand that could work – I will re-check our stores here to see what I can find. Such a lovely cake! 🙂
Thanks, Ina! I’ve never tried yogurt cheese, but I’ll be very interested to hear how it works out. It sounds like a great substitution! I think you could use any “buttery” gluten-free cookie crumbs or even gf flour mix in place of the cookie crumbs. The results would be slightly different with the latter substitution, but should still be good. 🙂
Vicky Rockcliffe says
This is certainly an extremely indulgent cake Shirley! I expect your Mother was delighted to be able to offer it to her visitors and your photos are beautiful just like the cake! Walkers gluten free shortbread is only available in a few places here but its available on my on-line store. I have been putting it in and out of my shopping trolley for the last few weeks. You’ve reminded me that maybe I should pop it back in again in case they sell out before Christmas.
Oh, yes, it is, Vicky! 😉 Mom told me that she fed several and has put the rest in the freezer. She couldn’t trust herself with this cake! I completely understand, of course. Thanks so much for the kind words on all! I’m not sure if your “online store” references
Walkers Shortbread site
, but Walkers is offering a 20% discount there with free shipping on orders over a certain amount. Use discount code DEC2015. The offer expires December 12th. I’m assuming that’s an offer that’s available to you. I don’t know if it would be different for folks in US than those in the UK.
Vicky Rockcliffe says
Thank you for the discount code! I can get it at a reasonable price at the supermarket online which delivers my groceries but I’ll certainly do a comparison and treat everyone (and myself)!
I understand that your Mom couldn’t trust herself!!!
Happy to share, Vicky! Worth checking out for sure. Oh to have a supermarket that delivers!
Hehe on Mom. The pound cake is still “imprisoned” in the fridge, keeping us all safe. 😉
Vicky Rockcliffe says
All our major supermarkets deliver now! I buy from Ocado because everything is packed really well, perfectly fresh and with long sell by/best before dates. It saves such a lot of time and they do price comparisons with another big supermarket so if your shop is more expensive than that one, you get a voucher for next time. Also, I think it stops you buying unnecessary extras. I tend to shop from “my favourites” list then add in any offers which may be on. For heavy purchases and particularly for me (who has only been out of the house 5 times 🙁 in the last few months) I can still enjoy the shopping experience!
…we once froze left-over chocolate birthday cake in slices to avoid temptation!
Oh, Vicky, that is so awesome! I am a bit envious for sure. 😉 I’ve never been one who really enjoyed grocery shopping. Foodie friends have told me that makes me “abby-normal.” LOL I hope to have the option one day and I’m so glad that you’ve had it while you’re recovering!
Would it be wrong for me to admit that I’ve often found out that I like the frozen versions of the forbidden recipes even more? 😉 Truth.
That cake looks so beautiful. I must and will make a vegan version when I’m up and about again, maybe for Valentine’s day? Looking it over I really don’t see a problem with substitutions. I think the way to go is to halve the recipe and bake in a bread pan. 6 eggs, as you know is difficult unless you use aquafaba possibly (which I can’t) though that stuff is ah mazing, kinda like your cake.
On another note, I’ve made dairy free shortbread several times as pecan shortbread is a favorite of my husband. I’ve used coconut oil, home made vegan butter and Earth Balance and so far have not had any problems. My version won’t be as buttery delicious as yours but is eminently doable plus I had just made some white chocolate which is soft and I think would make a marvelous butter replacement. Gorgeous cake, Shirley, thanks for sharing. In fact, you’ve just inspired me to make some GF, white chocolate, cranberry shortbread you marvelous you.
Hi Laurel–Thank you, my friend! I love your ideas for making a version of this cake that will work for you! Your pecan shortbread sounds fabulous as well! I’d love to spend some time in your kitchen tasting all your creations. White Chocolate Cranberry Shortbread sounds pretty fantastic! I’ll take credit for that idea. 😉
You go right ahead and you might try throwing some pistachios in as well, maybe about a quarter of the recipe, I’m not quite sure yet. <3
P.S. Come over any time, I'd love to visit with you. xoxo
Pistachios? Okay, I might be able to see that. I do love them as well! 😉 Wouldn’t a visit be great? You know that’s the only thing I think I’d really like about the future depicted in sci-fi movies … teleporting!! Imagine how many gfe reader friends I could meet In Real Life?!! 🙂
Delicious love this cream cheese pound cake, I like the idea of streusel filling, thanks for sharing with Hearth and soul blog hop, pinning and tweeting and featuring on this week’shop.
Thanks so much on all, Swathi! I’m honored! 🙂
Hope your holidays are very special this year!
April J Harris says
Oh my goodness, Shirley, this looks amazing! Love that the streusel has shortbread in it! What a beautiful holiday cake. Shared. Thank you for being a part of the Hearth and Soul Hop.
Hi April–Thank you!! I was very pleased with the results and there have only been wonderful reviews thus far, which makes me very, very happy, of course. 🙂 So happy to share it on Hearth and Soul Blog Hop!
Oh Man, Shirley! Just when I’m starting to cut back on sugar. 🙂 Guess I’ll make it for Christmas and then tinker with stevia next year. Thanks as always for sharing. Blessings, Jill
Hi Jill–It’s so good to see you here on gfe! 🙂 Oh, yes, this is an indulgent treat! Great for a special occasion when you have a crowd on hand though. 😉
Hugs and Merry Christmas!
Angela Sommers says
goodness gracious, this cake is so delicious! I have made it just like the recipe several times and it is absolutely divine! Even though I mostly make variations of your outstanding gluten free poundcake, this one is a dream.
Today though, I made it into a very special birthday cake, and it awed everyone. Thanks, Shirley, for such a winner! 🙂
Sherry Lindsey says
I had an almond cream cheese pound cake w/gluten recipe and can no longer use due to gluten. Do you think I could use almond flavoring in this recipe and it still taste good? Im so new to GF that I’m not sure how flavor could be affected by any minor changes/additions. We loved the old recipe and am so excited to see your recipe with hopes of having this cake again for our family. Thanks.
Shirley Braden says
Hi Sherry–First, it looks like you’re new here at gfe—welcome! 🙂 I’m reluctant to say just add a little almond flavoring to my cream cheese pound cake. It’s possible that replacing the vanilla extract with almond extract would work but it’s also possible that the almond flavor would be too strong. Would it be possible for you to send me your almond cream cheese pound cake recipe at [email protected]? Taking a look at it would tell me two things: first, how easy it would be just to “convert” your recipe to a gluten-free version and second, how much almond extract might be appropriate for my recipe.