Vanilla Bean Pound Cake
The subtle perfume of vanilla is so often paired with other flavors and so rarely given the spotlight. In this tender pound cake, vanilla bean seeds fleck the cake for a simple dessert thatís good any time of day.
1 1/2 cups all-purpose flour, plus more for coating the pan
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, at room temperature, plus more for coating the pan
1 cup granulated sugar
2 vanilla beans, split lengthwise and scraped, seeds reserved (or 2 teaspoons vanilla extract)
4 large eggs, at room temperature
Coconut Pound Cake
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 cups white sugar
1 teaspoon coconut extract
3 cups all-purpose flour
1/2 teaspoon baking powder
2 cups flaked coconut
Prep Time: 15 Min
Cook Time: 1 Hr 20 Min
Ready In: 1 Hr 35 Min
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
In a large bowl, cream together the butter and cream cheese until well blended. Add sugar, and beat until light and fluffy. Blend in the eggs one at a time, then stir in the coconut extract. Mix in flour and baking powder until just moistened, then stir in coconut. Spoon batter into the prepared pan.
Bake for 1 hour and 20 minutes in the preheated oven, until a knife inserted into the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting onto a cooling rack.
This cake recipe also does well baked in layers. Will make three 8 inch layers, or one 10 inch layer and one 6 inch layer. Reduce baking time if making as a layer cake, but keep the temperature the same. Test for doneness as indicated in recipe.