Vanilla Cognac Buttermilk Pound Cake

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 1 tbsp Vanilla bean paste

• Baking & Spices

  • 3 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 2 1/2 cups Granulated sugar
  • 1 1/2 cups Powdered sugar
  • 1/2 tsp Salt
  • 2 Vanilla bean pods
  • 1 Vanilla bourbon sugar

• Dairy

  • 11 oz Butter, unsalted
  • 1 cup Buttermilk

• Beer, Wine & Liquor

  • 1/4 cup Cognac

• Liquids

  • 3 tbsp Water

Found on sweetrecipeas.com

Description

Ingredients

• For the cake:
• 3 cups all-purpose flour
• ½ tsp. baking soda
• ½ tsp. salt
• 2 vanilla bean pods, seeds scraped out and pods discarded
• 2½ cups granulated sugar
• 11 oz. unsalted butter, at room temperature
• 5 large eggs, at room temperature
• 1 cup buttermilk
• For the glaze:
• 1½ cups powdered sugar
• ¼ cup cognac
• 3 TBSP water
• 1 TBSP. vanilla bean paste
• Vanilla Bourbon Sugar for dusting (optional)

Directions

• Preheat oven to 300F.
• Spray a 12 cup Bundt pan with baking spray and set aside.
• Using a stand mixer with a paddle attachment beat together the butter, sugar, and vanilla bean seeds until light and fluffy, about 3 minutes.
• Add the eggs one at a time, scraping down after each addition.
• Mix the flour, baking soda, and salt in a medium bowl and set aside.
• Add ⅓ of the flour mixture and mix on low until just combined.
• Add ½ the buttermilk and mix until just combined.
• Add ⅓ the flour and mix.
• Add the remaining buttermilk and mix until just combined.
• Add the remaining flour and mix until fully combined.
• Pour the batter into the prepared pan.
• Bake cake for 60 minutes or until the cake is golden in color and a wooden skewer is inserted and comes out clean. Cooking times to vary based on the shape of our Bundt pan so keep that in mind.
• Let cool in pan for 15 minutes and then invert cake onto a wire rack.
• Place a baking sheet under the rack to catch the glaze.
• Glaze the cake.
• For the glaze:
• Whisk together all the ingredients.
• Using a bamboo skewer poke holes all over the top and sides of cake.
• Using a pastry brush, brush the glaze all over the top and sides of cake, letting it soak in before you add more.
• Finish with a dusting of sugar.