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 - 8-½ x 4-½" 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.
So awesome Hana! It is one of my faves too! Thank you so much!!
Oops! Meant *made this cake
Holy! This was delicious. I make this without the glaze. I loved the texture of the cake and how much the vanilla flavor came through. SOLID. My husband asked me to save the recipe and please bake it again 🙂
Cathy, I don't have that information, sorry dear.
Where does one find the nutritional content?
Diana, that is so great to hear! That makes me so happy you shared that with me and everyone enjoyed it! Thank you so much!
Tried this recipe for a family dinner. The cake was delicious and had the old fashion cake taste that I love so much. There was not one person who did not enjoy it.
Thank you so much Teresa! Hard to stay out of! 🙂
I'll take 3 or 4 slices, Kim. 🙂