Found the Vanilla Bean cake recipe...this is not to be missed. Should be noted: it keeps and travels well wrapped in saran.
Here is that Vanilla Bean Cake recipe I told you about. We made this
at Hi-Rise, and it was my favorite thing on the menu. Couple tips:
Give the cake plenty of time to cool after brushing it with the
vanilla sauce, and the cake will set up a nice, crunchy crust. Also,
it is called "Vanilla Bean Loaf Cake" at hi-rise, but I like to make
it in a spring form cake pan...any 9" cake pan should be fine, but I
prefer the springform, as it is slightly taller. The cooking time is a
little shorter, but not by much...maybe 5 minutes.
1.5 Cups Flour
3/4 tsp Baking Powder
1/4 tsp salt
1.5 sticks unsalted butter at room temperature
1 1/4 cups vanilla sugar* (see note at bottom)
1/2 Vanilla Bean split and seeds scraped
1/2 TBSP Vanilla extract
4 eggs
Vanilla Syrup Glaze
3/4 cup + 1 TBSP sugar
1/2 cup water
1 vanilla bean split and seeds scraped
Set oven at 325, butter cake pan
Sift together the flour, bakind powder and salt.
In mixer, using the paddle, cream the butter and vanilla sugar until
the mixture is pale and fluffy. Add the vanilla bean seeds to the
mixture along with the vanilla extract and eggs. Beat to mix.
Add the flour mixture to the batter and beat with a few turns of the
paddle until it is just smooth. With a rubber spatula, fold the batter
from the bottom of the bowl into the mixture to make sure it's well
blended.
Scrap batter into the pan. Bake the cake for 30 minutes, turn the pan,
and continue baking for 25 to 40 minutes or until a skewer inserted in
the cake comes out clean. Cool on a rack for 10 minutes. Turn the
loaf out of the pan, and return to the rack.
SYRUP:
In a small saucepan over medium heat, dissolve the sugar in the water.
Add the vanilla beans and stir so the seeds disperse. Remove from
heat.
Place the cake on a rack over cookie sheet. Brush generously all over-
bottoms and sides- with the syrup. Brush with more syrup as the cake
continues the cooling. cool completely, and serve with fruit, ice
cream, whipped cream (with more vanilla sugar) or anything you want! enjoy!
*(split vanilla bean and leave in sugar for a few days...OR (this is
my method) leave used vanilla bean husks out to dry or dry on low heat in the
oven. cool, and chop with knife. then, put in food processor with
sugar. 1 bean chops into approx. 2 cups sugar.)
Here is that Vanilla Bean Cake recipe I told you about. We made this
at Hi-Rise, and it was my favorite thing on the menu. Couple tips:
Give the cake plenty of time to cool after brushing it with the
vanilla sauce, and the cake will set up a nice, crunchy crust. Also,
it is called "Vanilla Bean Loaf Cake" at hi-rise, but I like to make
it in a spring form cake pan...any 9" cake pan should be fine, but I
prefer the springform, as it is slightly taller. The cooking time is a
little shorter, but not by much...maybe 5 minutes.
1.5 Cups Flour
3/4 tsp Baking Powder
1/4 tsp salt
1.5 sticks unsalted butter at room temperature
1 1/4 cups vanilla sugar* (see note at bottom)
1/2 Vanilla Bean split and seeds scraped
1/2 TBSP Vanilla extract
4 eggs
Vanilla Syrup Glaze
3/4 cup + 1 TBSP sugar
1/2 cup water
1 vanilla bean split and seeds scraped
Set oven at 325, butter cake pan
Sift together the flour, bakind powder and salt.
In mixer, using the paddle, cream the butter and vanilla sugar until
the mixture is pale and fluffy. Add the vanilla bean seeds to the
mixture along with the vanilla extract and eggs. Beat to mix.
Add the flour mixture to the batter and beat with a few turns of the
paddle until it is just smooth. With a rubber spatula, fold the batter
from the bottom of the bowl into the mixture to make sure it's well
blended.
Scrap batter into the pan. Bake the cake for 30 minutes, turn the pan,
and continue baking for 25 to 40 minutes or until a skewer inserted in
the cake comes out clean. Cool on a rack for 10 minutes. Turn the
loaf out of the pan, and return to the rack.
SYRUP:
In a small saucepan over medium heat, dissolve the sugar in the water.
Add the vanilla beans and stir so the seeds disperse. Remove from
heat.
Place the cake on a rack over cookie sheet. Brush generously all over-
bottoms and sides- with the syrup. Brush with more syrup as the cake
continues the cooling. cool completely, and serve with fruit, ice
cream, whipped cream (with more vanilla sugar) or anything you want! enjoy!
*(split vanilla bean and leave in sugar for a few days...OR (this is
my method) leave used vanilla bean husks out to dry or dry on low heat in the
oven. cool, and chop with knife. then, put in food processor with
sugar. 1 bean chops into approx. 2 cups sugar.)
