Hey you chocoholics out there, you might want to par-take in a quick switch up and try a little ‘Vanilla Bean’ Buzz! One of the most delicious pound cakes ever encountered and so worth a taste or two or three…no one’s counting! Really? Must we go there?)
Old-Fashioned Vanilla Bean Cream Cheese Pound Cake will bring sweet smiles to the table.
Mexican Vanilla Beans were used in the recipe. They have a smooth dark and creamy flavor with a rich, spicy, woody fragrance.
They are perfect for many baked goods, so experiment and try them in other baking recipes too! They add a subtle, surprise layer of flavor in your desserts. Yum!
This Vanilla Bean Cream Cheese Pound Cake Loaf {Vanilla Bean Frosting} uses the same recipe, except I used vanilla beans instead of the vanilla bean paste and it has frosting instead of glaze. Delectable!
You can make 2 small loaves or 1 large loaf. I highly recommend giving these away for all those special holidays, or serving when family comes to stay. Use 1 inch cubes of pound cake in trifles too!
To take it the next soaring level, warm a slice in the microwave for 15-20 seconds, add a scoop of Cinnamon Cheesecake Ice Cream and top it off your favorite butterscotch, caramel , fruit or chocolate sauce. You could even pour some warmed the Vanilla Bean Glaze on top of thick slice when served instead of actually glazing it. Options…options… That’s a good thing!
Good God Gertie! You simply must try this comforting, luscious Old-Fashioned Vanilla Bean Cream Cheese Pound Cake!
If you’re so inclined you can make your own vanilla too!
Old-Fashioned Vanilla Bean Cream Cheese Pound Cake
Ingredients
Vanilla Bean Cream Cheese Pound Cake Batter
- 1 ½ cups granulated sugar
- 8 oz cream cheese softened
- 1 cup butter softened
- 1 tablespoon vanilla extract
- 4 eggs
- 1 ¼ cups all-purpose flour
- 1 cup cake flour
- ½ teaspoon baking powder
- 1 Vanilla Bean scraped
For lots of Vanilla Bean Glaze
- 2 cups powdered sugar
- 1 vanilla bean scraped
- 1 teaspoon vanilla extract
- 2-3 teaspoons vanilla almond milk or milk
Instructions
- Preheat oven to 325 degrees.
Vanilla Bean Cream Cheese Pound Cake Batter
- In large bowl, using mixer, cream the sugar, cream cheese, butter and vanilla bean paste.
- Add the eggs, one at a time, beating well in between each egg addition.
- In a medium bowl, sift together the flour, cake flour and baking powder and gently fold the dry ingredients in the wet ingredients until it is just combined.
- For a bundt cake, grease and flour the bundt pan well and pour in the cake batter and bake for 50-60 mins.
or
- For loaf pans use 2 - 8-1/2 x 4-1/2" parchment lined loaf pans and divide the batter between the two pans evenly and bake for 30-40 mins.
or
- Use a 9 x 5" pan, parchment lined loaf pan bake for 50-60 mins.
For Doneness
- Insert a toothpick or cake tester near the center of the cake; it should come out clean, with no batter sticking to it.
- Cool on wire rack.
To make the Vanilla Bean Glaze
- Beat all ingredients together until very smooth. Add more or less milk to get the glaze to the proper consistency you would like. Add more powdered sugar for thicker.
- Drizzle or pour on top, let set.
- To quick set, put in fridge for 5 minutes or so.
- Place in airtight container for storage.
Notes
Do not go over the flour measurement and do not over-bake. It will dry the pound cake out.
[…] said, ladyfingers for the base, but you could substitute Old-Fashioned Vanilla Bean Cream Cheese Pound Cake or buy an already prepared angel food cake. Of course, there is the option you can layer this […]