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Prep Time: 60 Minutes Cook Time: 1 Minutes |
Ready In: 61 Minutes Servings: 12 |
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In 'Great Coffee Cakes, Sticky Buns, Muffins, & More' by Carole Walter Ingredients:
1 vanilla bean (6-7 inches) |
1 2/3 cups sugar |
2 1/3 cups sifted cake flour |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 cup unsalted butter, slightly firm |
4 ounces cream cheese, at room temperature, cut into 1-inch pieces |
4 large eggs |
1/3 cup milk |
1 teaspoon pure vanilla extract |
powdered sugar, for dusting |
Directions:
1. Position oven rack in the lower third of the oven; preheat oven to 325°.
2. Place the vanilla bean on a small cookie sheet and toast for 8-10 minutes.
3. Remove from the oven and let cool; break into 1-inch pieces (if the vanilla bean is already brittle, it does not have to be toasted).
4. Place the sugar and vanilla bean pieces in the work bowl of a food processor fitted with the steel blade.
5. Pulse 3-4 times, then process for 1 minute.
6. Pulse another 3-4 times and process for another minute.
7. Pass the mixture through a fine strainer, discarding any particles of vanilla bean, and set aside.
8. Generously butter a 9-inch Bundt pan, dust with flour, then invert it over the sink and tap firmly to remove the excess flour; set aside.
9. In a large bowl, thoroughly whisk together the flour, baking powder, salt, and baking soda together; set aside.
10. In the bowl of an electric mixer fitted with the paddle attachment, process the butter on medium speed until smooth, about 1 minute.
11. Add in the cream cheese, 1 piece at a time, and continue to mix until smooth and creamy.
12. Add the sugar, 2 tablespoons at a time, taking 6-8 minutes, scraping down the side of the bowl as needed.
13. Add 2 of the eggs, one at a time, beating for 1 minute after each addition.
14. Whisk the remaining eggs with the milk and vanilla until well blended; set aside.
15. Decrease mixer speed to low, and add the dry ingredients alternately with the liquid ingredients, dividing the flour into four parts and the liquid into 3 parts, beginning and ending with the flour.
16. Scrape down the side of the bowl and mix for 10 seconds longer.
17. Spoon the batter into the prepared pan and smooth the top with the back of a large spoon.
18. Bake for 1 hour and 10-15 minutes; the cake is done when the top is golden brown and firm to the touch, and a pick comes out clean.
19. Remove from the oven and place the cake on a cooling rack for about 20 minutes.
20. Invert the pan onto the rack and carefully lift it off; let the cake cool completely .
21. Dust with powdered sugar before serving.
22. Store under a glass cake dome or covered with plastic wrap for up to 5 days; the cake may be frozen.
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