Cream Cheese Pound Cake with Vanilla Bean Glaze

September 18th, 2013

There are days when you don’t need a special occasion to want to eat cake. Today is one of those days and nothing was going to stop me from making this cake. OK, so my butter needed to be softened and I only had some in the freezer and then I ran out of vanilla extract. But I needed to make this cake!  I soldiered on and frantically cut up the frozen butter in little bits and thawed it in the microwave 10 seconds at a time while hoping it would not melt (I’m the worst at microwaving, there’s a whole science behind it that I simply do not get). And the original glaze did not turn out at all like it was supposed to so I decided to use something else. Wow, rambling on much? I’ll stop it right there and get to this awesome recipe.


Cream Cheese Pound Cake with Vanilla Bean Glaze

Ingredients for the cake:

  • 1 ½ cups butter, softened
  • 8 oz cream cheese, softened
  • 2 ½ cups vanilla sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 6 eggs
  • 3 cups all-purpose flour

Ingredients for the glaze: 

  • 1 vanilla bean
  • 1 tbsp heavy cream
  • 2 tbsps milk
  • 1 1/2 cups powdered sugar

Optional chocolate drizzle:

  • Just a bit of chocolate spread

Directions for the cake:

  1. Preheat oven to 325°F. Butter and flour the bundt cake pan.
  2. Cream the butter, cream cheese and sugar for about 5 minutes (until very light and fluffy).
  3. Stir in the vanilla and almond extract.
  4. Add the flour and the eggs alternately, beginning and ending with the flour. Do not over-mix!
  5. Pour batter into the prepared pan and bake for 65 minutes or until a toothpick inserted in the center of the cakes comes out clean.
  6. Let the cake cool in the pan for 5 minutes, then flip on a baking rack to cool completely before glazing.

Directions for the glaze:

  1. Pour the milk into a bowl and scrape in the vanilla bean. Let it steep for an hour or more to let the flavor intensify.
  2. Add the powdered sugar and whisk with a fork until thick.
  3. Fill a plastic bag with the glaze, make a tiny cut in the corner and drizzle away. Mine turned out very meh so I used chocolate spread too.

Optional chocolate drizzle: 

  1. Microwave a bit of chocolate spread for 30 seconds, transfer to a plastic bag, cut the corner and drizzle on top of the cooled cake.

Cream Cheese Pound Cake2

Cake slightly adapted from The baker chick

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