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.