Vanilla Bean Pound Cake

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.