VANILLA BEAN CAKE RECIPE FOOD NETWORK RECIPES

Steps:

• Preheat oven to 350°.
• Grease and flour two 9in cake pans.
• In small bowl combine milk, egg whites, vanilla, scraped insides of vanilla bean and set aside.
• In the bowl of a stand mixer, mix cake flour, sugar, baking powder and salt
• and combine at low speed.
• On low, add butter pieces one at a time and then oil; mix until resembles moist crumbs.
• Add milk mixture and beat at medium speed for two minutes until light and fluffy.
• Stop mixture, scrape down sides of bowl and beat again for about 30 more seconds.
• Divide batter evenly between pans and place in the oven to bake until toothpick inserted into center of cake comes out clean (start testing at approximately 30 minutes).
• Remove from oven and let cool in pans for 5 minutes.
• Turn out onto wire racks and cool completely, about an hour.
• Frost as desired.

Steps:

• Position oven rack in the lower third of the oven; preheat oven to 325°.
• Place the vanilla bean on a small cookie sheet and toast for 8-10 minutes.
• Remove from the oven and let cool; break into 1-inch pieces (if the vanilla bean is already brittle, it does not have to be toasted).
• Place the sugar and vanilla bean pieces in the work bowl of a food processor fitted with the steel blade.
• Pulse 3-4 times, then process for 1 minute.
• Pulse another 3-4 times and process for another minute.
• Pass the mixture through a fine strainer, discarding any particles of vanilla bean, and set aside.
• Generously butter a 9-inch Bundt pan, dust with flour, then invert it over the sink and tap firmly to remove the excess flour; set aside.
• In a large bowl, thoroughly whisk together the flour, baking powder, salt, and baking soda together; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, process the butter on medium speed until smooth, about 1 minute.
• Add in the cream cheese, 1 piece at a time, and continue to mix until smooth and creamy.
• Add the sugar, 2 tablespoons at a time, taking 6-8 minutes, scraping down the side of the bowl as needed.
• Add 2 of the eggs, one at a time, beating for 1 minute after each addition.
• Whisk the remaining eggs with the milk and vanilla until well blended; set aside.
• Decrease mixer speed to low, and add the dry ingredients alternately with the liquid ingredients, dividing the flour into four parts and the liquid into 3 parts, beginning and ending with the flour.
• Scrape down the side of the bowl and mix for 10 seconds longer.
• Spoon the batter into the prepared pan and smooth the top with the back of a large spoon.
• Bake for 1 hour and 10-15 minutes; the cake is done when the top is golden brown and firm to the touch, and a pick comes out clean.
• Remove from the oven and place the cake on a cooling rack for about 20 minutes.
• Invert the pan onto the rack and carefully lift it off; let the cake cool completely .
• Dust with powdered sugar before serving.
• Store under a glass cake dome or covered with plastic wrap for up to 5 days; the cake may be frozen.