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Vanilla Bean Butter Cake

Source of Recipe

From "The Southern Sympathy Cookbook" by Perre Coleman Magness


Recipe Introduction

"I served this cake to my extended family after one of my recipe tests, and one of the gentlemen at the table declared it 'the perfect cake.' For him, it was everything he likes in a dessert—light, tender and not overly sweet, and very simple. He even packed up the leftovers to take a visitation the next morning."

List of Ingredients

For the cake:
â—¦ 16 tablespoons (2 sticks) unsalted butter, at room temperature
â—¦ 2 cups granulated sugar
â—¦ 1 vanilla bean
â—¦ 2 teaspoons vanilla extract
â—¦ 4 large eggs
â—¦ 3 cups all-purpose flour
â—¦ 1 teaspoon baking powder
â—¦ 1 teaspoon baking soda
â—¦ ½ teaspoon kosher salt
â—¦ 1 cup buttermilk

For the butter glaze:
â—¦ 8 tablespoons (1 stick) unsalted butter
â—¦ 1 cup granulated sugar
â—¦ ¼ cup water
â—¦ 2 teaspoons vanilla extract
â—¦ Scraped vanilla pod


Recipe

For the cake: Preheat the oven to 350° F. Spray a 10-inch tube pan with baking spray.

Beat the butter in the bowl of a stand mixer fitted with the paddle attachment to loosen it up, then beat in the sugar until light and fluffy, about 5 minutes, scraping down the sides of the bowl as needed. Scrape the seeds from the vanilla bean and add to the butter with the vanilla extract, and beat until evenly distributed. Beat the eggs in one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Mix the flour, baking powder, baking soda, and salt together in small bowl. Add this to the batter in three additions, alternating with the buttermilk, beating on a medium-low speed and scraping down the sides of the bowl as needed. Spread the batter evenly in the prepared pan. Bake the cake for 50 to 60 minutes until a tester inserted in the center comes out clean. Take the cake from the oven and run a skewer or thin knife around the edges to loosen the cake. Leave to cool slightly while you make the butter glaze.

For the butter glaze: Put a piece of waxed or parchment paper under a cooling rack on the counter to catch drips. Cut the butter into small pieces and put these in a small pan with the sugar, water, vanilla extract, and the vanilla pod. Heat over medium heat, stirring frequently, until the butter is melted and the sugar is dissolved and no longer granular.

Poke holes all over the surface of the cake with a skewer or toothpick, then spoon about a quarter of the butter glaze evenly over the top. Let the glaze soak in for 5 minutes, then invert the cake out onto the rack. Poke holes all over the cake again, then spoon over the next quarter of the glaze and leave it to soak in for 5 minutes. Spoon over the next bit of glaze, and brush some over the sides of the cake with a pastry brush. Leave to soak in for 5 more minutes, then spoon and brush the last of the glaze all over the cake. Leave to cool completely.

Serves 12