When you husband’s name is Jeff, you have something in common with the Barefoot Contessa; when your husband’s birthday rolls around, some well-intentioned friends offer him her new book “Cooking for Jeffrey”; when he gets home, he pours over the mouth-watering recipes, marking every other page with a post-it and guess who has to get to work? ME!!! aka SWEETTABLESCAPES.
One of his first choices was this dense and delicious VANILLA CREAM CHEESE POUND CAKE!! The recipe makes 2 loaves, so you can stash one in the freezer for the days when you DON’T want to indulge your hubby!
3 Tbsp demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 Tbsp vanilla extract
seeds scraped from a vanilla bean
3 cups sifted cake flour (measured after sifting)
1 tsp kosher salt
Preheat oven to 325F. Spray two 8 1/2 x 4 1/2-inch loaf pans with baking spray and sprinkle insides with the demerara sugar, titling the pans to cover evenly.
Place butter, cream cheese and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and neat on medium speed for 2 1/2 to 3 minutes, until light and creamy.
Scrape down the bowl with a rubber spatula to be sure it’s well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping the bowl before adding the next egg. Mix in vanilla extract and vanilla seeds.
Combine cake flour and salt in a medium bowl. With mixer on low, slowly add flour mixture to the butter mixture, scraping down the bowl and beatre with a rubber spatula. Mix the batter thoroughly with spatula and divide evenly between the two prepared loaf pans. Smooth the tops and bake in the center of the oven for 60 to 70 minutes or until a toothpick inserted in the middle comes out clean.
Allow cakes to cool in pan for 30 minutes, then carefully turn them out and let them cool completely on a rack.