Recently the Mr. and I were watching Paula Deen and her son Bobby make a Vanilla Bean Pound Cake. Right away I knew I had to make this and with the holiday coming up it was perfect. Never mind that I’d already planned on baking a Sweet Potato Pound Cake. In our house there is no such thing as too many cakes.
I know I’ve said this 9872 times and I will keep saying it, Bundt and pound cakes are my favorite. They are my go to cakes and in my mind they are the least calorically dense. There’s no frosting, fillings or other adornments necessary. A simple light glaze works for me. It also helps to keep the cake moist.
The recipe is listed in its original version. My changes were: Two vanilla beans instead of one, and I omitted the almonds. Paula finishes her cake with a Black Cherry sauce. I used a powdered sugar, water and vanilla glaze and called it a day. This one’s a keeper!!
Vanilla Bean Pound Cake – Paula Deen
1 cup (2 sticks) butter, softened
3 cups sugar
1 vanilla bean, split lengthwise and seeds scraped
6 large eggs, separated
3 cups cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup sliced almonds
Preheat the oven to 325° F. Spray a 12 to 15-cup fluted pan with nonstick baking spray with flour. Other pan preparation options are to grease and flour or use pan grease for an easy release. In a large bowl, beat the butter and sugar at medium speed with an electric mixer until fluffy. Add the scraped vanilla bean seeds, beating until combined. Add the egg yolks, 1 at a time, beating well after each addition.
In a medium bowl, sift together the flour, baking soda, and salt. Gradually add to the butter mixture, alternately with the sour cream, beginning and ending with the flour mixture. Beat the egg whites at high speed with an electric mixer until foamy. Gently fold into the butter mixture. Spoon into the prepared pan. Sprinkle the almonds evenly over the top of the cake. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes. Let cool in the pan for 10 minutes. Glaze as desired.
I’m starting to love pound cake, Sandy, and this one sounds yummy!!
Thank you Joyce. Aunt Yetty’s cake is a good one to love also.
This bundt cake looks gorgeous! I love its so dense and delicious
Cheers
Choc Chip Uru
Thank you and thanks for your inspiring posts.
When I see that delectable cake, one word comes to mind….. MOIST!! Wow… it looks fantastic. I love a bundt cake too…. no frosting required.
Have a cool one my friend. 
That’s the cool thing aobut bundt and pound cakes, no frosting. Gotta save calories somewhere!
I see a vanilla pound cake in my future! I love the texture of this cake and I can only imagine how delicious it tastes.
Make sure you have some of that strawberry ice cream on hand to go with it!
That looks delicious!!! I LOVE pound cake. I will definately try this.
Thank yo Stefani and remember to take pictures.
Yum! Makes me want to bake!!
Thank you Lydia. You are such a busy lady when would you have time?
Sandra! This is one of the most beautiful desserts I’ve seen. Clean, gorgeous yummy lines. I swear my stomach just went RAWR! Love it
You must answer your stomach and fill it with cake!
Oh, the texture looks PERFECT, Sandra! I have a favorite pound cake recipe, but you’ve convinced me to try Paula’s! Hope you’re having a lovely week, my friend!!!
Thank you Liz, and yes I’m having a wonderful week.
It’s perfect!….I wan’t some!
I will add this to the list of things to make when you come home.
I finally tried vanilla bean for the first time (for the cherry ice cream post) and I absolutely love the aroma! I can totally imagine how delicious this cake is… You are so expert in glazing the cake too. When I tried for the first time, my cake looked miserable! I still need to practice this kind of simple/basic skill!
After I scrape the beans from the pod I put it (pod) in my sugar cannister. The scent is still there and it still has a little flavor left in it. The fun thing about glazing is that no matter how it looks you can still eat it.
Wow, this looks absolutely perfect! Those slices! A slice of heaven!
…I really need to buy a bundt pan..
Thank you so much. A bundt pan and a tube pan are must haves for baking.
I am a big fan of bundt cakes, Sandra and this looks beautiful….nice and moist! I collect bundt pans….kind of weird, I know….but I’m always looking for new recipes. And I think this would be perfect to pair with some summer berries, too. I love that you used two vanilla beans. That’s the first thing I do in most recipes…add more vanilla than it calls for! I can’t wait to try this cake! : )
Not weird at all. I picked up another bundt pan during my last thrift store trip. You can’t dress up bundt cakes too much so I always look for different pans.
Gorgeous and beautiful cake, baked to perfection.
Thank you Nava.
Good idea…doubling up on the vanilla. I like that you left out the almonds and kept the glaze simple. Paula’s version sounds good too but I love the idea of a simple, butter-heavy vanilla cake.
Butter heavy this is! Thank you for stopping by, hope you visit again.
Absolutely flawless! What a fabulous recipe and a stunning cake! Thanks for sharing Sandra!
I appreciate you always leaving a comment. I also wish I had one of your Apple Muffins right about now!
It looks so moist and delicious. Thanks for being a part of the YBR.
Thank you again for the opporunity.
This cake looks so good, bet it taste exceptional especially with the double vanilla bean! wish I could get hold of a bundt pan, bundt cakes look so pretty
Thank you Shannon. Check Ebay and Amazon, they usually have great deals.