Thursday, May 9, 2013

Baby Vanilla Bean Pound Cakes with Vanilla Bean Icing

by Darla

Baby Vanilla Bean Pound Cakes with Vanilla Bean Icing by BakingdomBaby cakes. For momma cakes. Cause we love her!

Iced Vanilla Bean Pound Cake Baby Bundts by BakingdomI’m really trying to make Mother’s Day easy this year. That is, I wanted to share recipes, like Monday’s super easy butterscotch croissants, that are quick and simple, with easily accessible ingredients. This recipe is a nice ‘mix and bake’ that dads and sons, daughters, grandkids, nieces, nephews, or brothers could all get together and whip up for mom without problems.

Granted, vanilla beans aren’t always easily accessible for everyone, but the beauty of this recipe is that you can easily substitute grated orange or lemon zest, rum, or other ingredients in place of the vanilla. :)

Plus, look how adorable they are? At least as minis like this. Super cute!

These are perfectly delicious just like this, withsweet icing, or also excellent with a scoop of ice cream, or…

Vanilla Bean Pound Cake with Vanilla Bean Icing and a Cherry on Top by BakingdomPlus, lookit how cute. A little swirl of homemade whipped cream and bright, happy cherry on top…Mom will be sure to smile! How can she resist? :)

Iced Vanilla Bean Pound Cake by BakingdomThis recipe is one that I want to pull out weird descriptive words for, because it’s that good. Like…scrumptious. Or…divine.

Yes, that’s how I really feel. It’s so fragrant and dense, yet fluffy, and utterly delicious. And that icing. Mouthwatering. Yes. I went there, okay? Get over it.

Make it. And don’t forget cherries on top. Because I said so.

Enjoy!

Vanilla Bean Pound Cake
with Vanilla Bean Icing
Makes 2 8.5×4.5-inch loaves, 1 standard bundt cake, or 24 mini bundts

Ingredients

FOR THE CAKE
(For lemon or orange, replace the vanilla bean with 1 tablespoon finely grated lemon or orange zest, reduce the vanilla extract to 1 teaspoon, and add 2 teaspoons of fresh lemon or orange juice)
2 cups (4 sticks) unsalted butter, softened
1/2 vanilla bean
2 cups granulated sugar
1/2 cup packed brown sugar
6 eggs, plus 6 egg yolks, at room temperature
1 tablespoon vanilla
1 teaspoon salt
3 cups all-purpose flour

FOR THE ICING
(For lemon or orange, replace the vanilla bean with 1 teaspoon finely grated zest, and replace the vanilla extract with 2 teaspoons of fresh lemon or orange juice)
1 cup confectioners’ sugar
4 to 5 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
1/2 vanilla bean

To make the cake: Grease and flour your baking pan(s), being sure to get into the corners and curves thoroughly. Preheat the oven to 325 degrees.

In a large bowl, or the bowl of a standing mixer, beat the butter on medium high speed for a few seconds until smooth and shiny. Split the vanilla bean lengthwise, and scrape out the seeds. Mix the seeds and the butter together on medium high speed for about 30 seconds. Scrape the bowl.

With the mixer on medium high speed, very slowly add both the white and the brown sugars. Continue mixing until the mixture is light and fluffy, and almost white in color (heavily speckled with the vanilla seeds), about five minutes. Scrape the sides of the bowl once or twice, as needed.

While the butter is mixing, combine the eggs and vanilla in a medium bowl, or large measuring cup, and mix together lightly. When the butter mixture is ready, reduce speed to low and slowly add the egg mixture in a thin stream, until insorporated, then beat in the salt.

Sift one cup of the flour on top of the batter and gently fold it in with a spatula. Repeat this process twice more, until all of the flour is used and the batter is mixed completely.

Pour the batter into your prepared pan(s), spreading it evenly, and bake for about one hour for loaves, 1 hour to 1 hour and 15 minutes for a standard bundt, or 12 to 15 minutes for mini bundts, until the edges are golden brown and a toothpick inserted in the center comes out clean.

Transfer to a wire cooling rack, and allow to cool for at least 5 minutes before removing from the pan. You don’t have to remove the cake from the pan until its cooled completely, but I like to turn bundt cakes out onto flat serving dishes or cake plates while they’re still hot. This will help them flatten on the bottom so they sit more level-ly. Cool completely before icing.

To make the icing: In a medium bowl, whisk the confectioners’ sugar together with 3 tablespoons of heavy cream. Stir in the vanilla extract. Split the vanilla bean lengthwise and scrape out the seeds. Stir the seeds into the icing until evenly distributed.

If your icing is to think, add more cream, 1 teaspoon at a time, until desired consistency is reached. The icing should drizzle easily, but still be thick enough that you can’t see through it. I achieved this consistency with 4 tablespoons of cream.

Pour or drizzle the icing over the cooled cake(s).

Recipe by Darla

Vanilla Bean Pound Cake by Bakingdom

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{ 21 comments… read them below or add one }

1 Belinda @themoonblushbaker May 9, 2013 at 9:28 am

Too cute. Small cake are always the best aren’t they? Such a lovely recipe for very vanilla bean cake ( I am vanilla addict so this is god sent

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2 Katrina @ Warm Vanilla Sugar May 9, 2013 at 9:30 am

So freaking cute. Love these!

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3 Luzie May 9, 2013 at 10:11 am

Hey, I love all your recipes, ideas and pictures! And this cute cakes are soooo nice! I´ll try them tomorow for mother´s day on sunday!

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4 Stephanie {Clockwork Lemon} May 9, 2013 at 11:50 am

These are adorable! I love the cherry on top look, miniature food is my weakness

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5 Faith @ Pixie Dust Kitchen May 9, 2013 at 2:01 pm

Those are adorable. I love mini cakes and pies!

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6 Nancy P.@thebittersideofsweet May 9, 2013 at 4:46 pm

These Re like the cutest cakes ever!

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7 Elizabeth @ Confessions of a Baking Queen May 9, 2013 at 5:33 pm

Such cute cakes! And I think I will have frosting and ice cream! :)

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8 Natalie @ Sweetness & Bite May 9, 2013 at 11:54 pm

Ok you had me at vanilla, and I thought it couldn’t get any better. But then you put cherries on top, and made it *compulsory* (because you said so). Even-better-ness achieved.

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9 Miss Messy May 10, 2013 at 4:26 am

SO cute :) bet they taste delicious too :)

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10 Tina @ Sugar Bean Bakers May 10, 2013 at 6:32 am

stupid cute!

And they look DELISHYOUS.

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11 Jocelyn (Grandbaby Cakes) May 10, 2013 at 7:36 am

These are the most gorgeous things I have ever laid eyes on! Wonderful!

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12 Becca - Cookie Jar Treats May 10, 2013 at 11:22 am

These really do look so cute and amazing! And that glaze looks so delicious. I want to eat a bowl of it using nothing but my finger :)

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13 nessa May 10, 2013 at 12:39 pm

Super adorable-love!

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14 Vicki @ WITK May 10, 2013 at 4:50 pm

These are super cute! I love them wih a cherry on top :). Adorable, look delicious too!

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15 buttercream bakehouse May 11, 2013 at 4:24 am

Sounds heavenly .I just purchase vanilla bean paste yesterday that I can use in place of the vanilla bean. Can’t wait to try this.

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16 Renee @ Awesome on $20 May 11, 2013 at 3:24 pm

It is rather adorable, isn’t it? Someday I’m going to pretend to be rich and buy myself a vanilla bean. A girl’s gotta have a dream. These look lovely. I want to eat one. You can have my cherry.

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17 Gemma May 12, 2013 at 2:40 pm

Cute, little and adorable!!! :-)
I bet they taste so yummy!

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18 Rosie @ Blueberry Kitchen May 13, 2013 at 6:05 pm

These look so gorgeous! I absolutely love your photography and styling in these pics!

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19 Kelly South May 14, 2013 at 6:48 am

While as a mother I agree that ”because I said so” is indeed a perfectly valid reason for making someone obey, I would have to rebel against you and forgo the cherry on top. Because cherries are yuuuuuucky and you can’t make me.
But these are super-duper cute and look yummers :) I’m a sucker for anything mini or baby.

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20 Maria @ Cheeky Pink Tulip May 14, 2013 at 1:05 pm

These look positively SCRUMPTIOUS! And all the pretty colours… it’s almost too much to handle.

Maria xx
http://www.cheekypinktulip.blogspot.com

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21 Loretta May 22, 2013 at 2:12 pm

They look like the little cakes in Brave!

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