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Vanilla Bean Pound Cake

Vanilla Bean Pound Cake

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Serves 12

1 cup230 g plus 1 tablespoon unsalted butter, cubed, room temperature
1/3 cup65 g Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1 1/2 cups190 g cake flour
1 1/4 teaspoons baking powder
1 1/4 cups250 g sugar
1/2 teaspoon salt
1 tablespoon1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
2 tablespoons2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
3 large whole eggs

Preheat oven to 350 degrees F180 degrees C.

Butter two 615 by 4 inches10 cm loaf pans (or pans of a similar size) and coat with vanilla sugar. Set aside.

In a medium bowl, sift together flour and baking powder, set aside.

In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, vanilla extract and vanilla bean paste on low speed until just combined. Do not whip to a light consistency as incorporating too much air may cause the cake to rise too much and then sink in the middle slightly. Add the eggs one at a time while mixing on low speed. Stop the mixer to scrape the sides of the bowl after each addition has been blended in. Add flour and baking powder mixture and mix on low until well combined without overmixing.

Pour batter into the two loaf pans about 2/3 full and bake for about 30-40 minutes. The top will spring back when lightly pressed.

Remove from oven and invert onto a wire cooling rack as soon as possible to keep the sides from getting soft from humidity. Serve when cool to touch.

Note: Wrap in plastic and store up to 5 days at room temperature or in the freezer up to 3 weeks.

Recipe by Chef Josh Johnson, currently Head Pastry Chef at The American Club, Kohler Wisconsin. In 2015, he won the bronze medal at the Coupe du Monde de la Patisserie as a member of the US Pastry Team. Previously, he was an instructor at the renown French Pastry School in Chicago.




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