Makes 1 large cake
In a cake that celebrates vanilla, a key ingredient is a vanilla bean whose seeds are scraped into the batter along with vanilla extract. Serve with fruit compote or a bowl of apples.
|Butter (for the pan)|
|Flour (for the pan)|
|½||teaspoon baking powder|
|¼||teaspoon baking soda|
|1||cup (2 sticks) unsalted butter, at room
|2||cups granulated sugar|
|1||small vanilla bean, seed scraped out|
|4||eggs plus 1 extra yolk|
|2||teaspoons vanilla extract|
|1||cup buttermilk, whisked well before
|Confectioners’ sugar (for sprinkling)|
1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.
2. In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them.
3. In an electric mixer at medium speed, beat the butter for 3 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each. Beat in the vanilla seeds, then the eggs and extra yolk, one at a time, followed by the vanilla.
4. With the mixer set on its lowest speed, add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with flour. With a rubber spatula, scrape down the sides of the bowl often.
5. Spoon the batter into the pan and smooth the top. Bake the cake for 1 hour, or until golden on top and a skewer inserted into the center comes out clean.
6. Set the cake on a rack to cool for 10 minutes. Carefully invert the cake onto another wire rack; cool completely. Just before serving, dust the cake with confectioners’ sugar. Lisa Yockelson