VANILLA POUND CAKE

By

WARREN BROWN’S ALL OCCASION, UNIVERSALLY
APPEALING VANILLA POUND CAKE

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  • 8
  • 45 mins

Ingredients

  • 2 1/2 C plus 3 tbsp sifted, unbleached all purpose flour
  • 1 tbsp. potato starch
  • 1 1/2 tsp vanilla powder
  • 1/2 tsp. salt
  • 1/4 tsp baking soda
  • 8 ounces sour cream
  • 2 tbsp heavy cream
  • 1 1/2 tsp vanilla extract
  • 1/4 c brandy
  • 1 tbsp amaretto
  • 1 tbsp rum
  • 1 1/2 tsp whiskey
  • 16 tbsp (2 sticks) unsalted butter, room temp
  • 3 cups extrafine granulated sugar
  • 1 vanilla bean
  • 5 large eggs
  • 1 yolk
  • Powder sugar for sprinkling

Preparation

Step 1

1. Place rack in center of oven preheated to 350.

2. Combine flour w/ potato starch, vanilla powder, salt and baking soda and whisk gently to blend.

3. In another bowl, combine sour cream heavy cream, vanilla extract and liquors and whisk gently to combine.

4. Add butter and sugar to bowl o a standing mixer
fitted with paddle attachment Slice open vanilla pod and scrape in black seeds, and begin blending on low
speed. After 2-3 minutes, add eggs and extra yolk one at a time, waiting until each is fully incorporated before adding next egg. Continuing on low speed, alternately add dry and wet mixtures, little by little. Move swiftly through this step to avoid overworking batter—it should take no more that one minute. Stop mixer, scrape down sides of bowl and along bottom for 15 to
20 seconds, until batter is consistently smooth.

5. Spray large (11 1/2 c.) bundt pan with oil/starch spray (Williams Sonoma has a great one).
Fill ¾ full and level w/ spatula. Use leftover batter for cupcakes. Bake 45 min. Test w/ bamboo skewer. When skewer shows just a touch of crumbs, remove cake from oven and cool 5-10 min on flat surface. Remove cake and allow to cool. Sprinkle w/ powdered sugar and serve w/ whipped cream and berries, if desired.

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