Good morning! I thought you might like to start the day with a scrumptious Vanilla Cream Cheese Cake with Vanilla Bean Cream Cheese Glaze.
Although this cake is delicious, I did not eat it for breakfast, but I did have it for lunch. I think it is a great cake to make for guests, to serve as a short cake with berries or frosted as I made.
Vanilla Cream Cheese Cake with Vanilla Bean Frosting
Recipe adapted from About.com Southern Food
1 cup of butter at room temperature
1/2 cup of shortening
3 cups of sugar
1 8oz. package of cream cheese, room temperature
3 tablespoons of Nielsen-Masseyvanilla bean paste
2 cups of flour, sifted before measuring
Preheat oven to 325 and prepare either a Bundt pan or two parchment lined loaf pans.
Add eggs one at a time and mix well.
Gently fold the dry ingredients into the creamed mixture until the flour is fully incorporated.
Pour mixture into the prepared pans and bake for 50-60 minutes or until toothpick comes out clean. Cool on wire rack. Then frost and enjoy.
Vanilla Cream Cheese Frosting
2 cups of powdered sugar
4 oz. cream cheese at room temperature
1 teaspoon of vanilla bean paste
2-3 teaspoons of heavy whipping cream or milk.
Beat all ingredients together with an electric mixer until creamy. Add more or less milk until you reach the consistency you like.
Note: I was distracted while I was making this and I turned my oven on to 350, that is why it looks a little dark. If you follow the directions yours will come out perfectly.
This cake is similar to most pound cakes, moist and delicious with a hint of vanilla. The glaze makes it perfect. I never tire of pound cakes or new recipes for them, and I think everyone has a “go to” recipe, perhaps one that has been passed on from a relative.
Do you have a favorite recipe for pound cake? I would love to try it if you do.
I hope you have a day filled with sunshine. Enjoy!