"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

The Best Vanilla Bean Pound Cake Recipe

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This recipe for The Best Vanilla Bean Pound Cake, by , is from The Oppel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
MARY GABLE

Category:
Category:

Ingredients:  
Ingredients:  
¾ cup salted butter, softened
1 & ½ cups granulated sugar
4 large eggs
1 vanilla bean, split lengthwise and seeds scraped (I recommend Rodelle vanilla beans)
1 & ½ cups all-purpose flour
2 tsp vanilla extract
½ cup heavy whipping cream
Fresh whipped cream or whipped topping and berries for serving, optional but recommended

Directions:
Directions:
• Preheat oven to 300 degrees F. Spray a 9" rectangular loaf pan with cooking spray lightly. Place a piece of parchment in the pan and up the sides and spray again. This will make the cake much easier to lift out.
• In the bowl of a stand mixer, cream together the butter and sugar on medium speed until fluffy and pale in color, about 3 minutes. Gradually add the eggs, one at a time, beating well after each addition. Beat in the vanilla bean seeds to combine, followed by half of the flour.
• Mix together the vanilla extract and the heavy cream and pour half into the mixer, beating on low speed until incorporated. Follow with the remaining flour and lastly, the remaining heavy cream mixture until a soft batter has come together. Spread the batter into the prepared pan.

•Bake for approx. 1 hour to 1 hr 15 mins or until the top is golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely before slicing. NOTE: If you notice halfway through the baking time that the cake is browning too quickly, loosely tent the top of the loaf pan with foil.

Personal Notes:
Personal Notes:
Serve with homemade whipped cream and fresh berries!

 

 

 

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