A Southern Grace: the best bean #giveaway #NielsenMasseyInspires

April 10, 2019

the best bean #giveaway #NielsenMasseyInspires

Yum

Vanilla bean pound cake. Don't get me wrong--I LOVE green beans and black beans and butter beans. But I think vanilla beans might take the cake when it comes to determining the world's best kind of bean.


There's just something about seeing those black flecks in whatever you're eating that seems to ramp up that vanilla flavor. And when the flavor is as pure and bright as it is with Nielsen-Massey's Tahitian Pure Vanilla Bean Paste, it just can't be topped. This particular vanilla is renowned for its floral, fruity flavor profile that's often described as cherry-like, and it's a wonderful choice for a cake focusing solely on the presence of vanilla!


This is actually my first buttermilk pound cake. I often make them with sour cream, yogurt, or cream cheese, but for whatever reason, I've never used buttermilk. Its tang is definitely detectable, but it's not unpleasant. In fact, it contrasts with the sweetness of the vanilla quite nicely. I also rarely glaze a pound cake, but I couldn't pass up the opportunity to highlight all those vanilla bean specks! So magical.


If you want a cake that's dense but moist and absolutely packed with vanilla flavor, this recipe is for you! Interested in trying Nielsen-Massey Tahitian Pure Vanilla Bean Paste for yourself? If it's your lucky day, you can win one by entering using the Rafflecopter below. I'll randomly pick a winner in a week, on April 17th. Good luck--this is a deliciously awesome giveaway!

a Rafflecopter giveaway


Beany Vanilla Pound Cake
(printable recipe)
Makes 1 8x4-inch loaf
Ingredients:
Cake:
  • 1-1/2 cups cake or all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Bean Paste
  • 3 large eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
Glaze:
Directions:
Preheat oven to 325 degrees F and lightly coat an 8x4-inch loaf pan with nonstick spray.
Sift together the flour, baking soda, and salt; set aside.
In a stand mixer, cream the butter, sugar, and vanilla bean paste together until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as necessary.
Beat in the eggs one at a time.
Blend in half of the flour mixture, then mix in the buttermilk.
Finish with the rest of the flour, doing the last bit by hand.
Pour the batter into the prepared pan and spread out evenly.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out without wet batter clinging to it. Let cool in the pan for 10 minutes, then remove to cool completely on a rack.
Make the glaze by whisking the sugar and vanilla together with enough milk or cream to create a thick spreadable glaze. Add more liquid to thin it down, or more sifted sugar to thicken it up.
When the cake is almost completely cool, spread a thick layer of glaze over the top and let it drip down the sides a little.
Let set, then enjoy!

20 comments:

cookielover said...

Not exotic, but it was I believe Butter and Nut!!! I just not an exotic person but would love to win the giveaway!

Amy (Savory Moments) said...

I am with you on loving the flecks vanilla beans give in food (though I may have to go with the coffee bean for my favorite bean haha). This cake looks really delicious and lovely!

Ellen said...

Another brand of Vanilla Bean Paste would be the most exotic extract I've ever tried.

Angie's Recipes said...

wow The loaf looks so good with that vanilla glaze! Hope it's my lucky day :-))

J said...

Sadly enough, I haven't even tried any vanilla bean paste Grace!😢 The Tahitian pure vanilla bean paste intrigues me the most though bc you said it's cherry-like! Yum! Can u imagine putting that in a cherry cake or quick bread!🙃

Georgie Mullen said...

Hahahaha vanilla is the best type of bean, you are right!

Pam said...

I am with you! Vanilla beans are the best type of bean! :)

This cake looks lovely & delicious. Bookmarked.

FireRunner2379 said...

Haven't really tried any exotic extracts. Other than the traditional vanilla and almond, I've had coffee, chocolate, lemon and orange extracts.

Marjie said...

Vanilla beans are absolutely the best kind, and I just adore pound cake. This looks terrific.

Annette said...

Anise was the most unusual extract I've used.

April was in CA now MA said...

Vanilla bean is about as exotic as I've gotten! lol

Big Rigs 'n Lil' Cookies said...

I've never found you wrong, and when it comes to the best kind of bean I once again have to agree with you!

Adina said...

A gorgeous looking cake! I love vanilla too!

Food Gal said...

Love all the vanilla bean flecks in the glaze. This cake looks like the perfect Easter treat -- so ideal to go with a cup of tea or coffee or even glass of lemonade.

lisa is cooking said...

You make a very good point about picking the best bean! And, what a great-looking pound cake. Love all those vanilla seeds.

Karen (Back Road Journal) said...

With the vanilla glaze and the vanilla in the cake, your pretty version sounds delicious.

Inger @ Art of Natural Living said...

Wow I can't believe you got this post out! I just made my first pound cake--key lime--in a bundt pan and it stuck so bad, I needed to bread it apart to get it out. Yours looks much better!

All That I'm Eating said...

Vanilla is such a great flavour and I love the speckled look it has given your icing!

Marcelle said...

Dang it, I missed this great giveaway!! Your vanilla bean pound cake looks absolutely divine, Grace! I've never used it, but I think I need vanilla bean paste in my life soon :)

Rosita Vargas said...

Se ve exquisito y muy aromático,abrazos.