Ingredients;
- 3/4 pound (3 sticks/ 340 grams) unsalted butter, at room temperature
- 8 ounces (225 grams) of cream cheese, at room temperature
- 2 1/2 cups (500 grams) granulated sugar
- 6 extra-large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- Seeds scraped from 1 vanilla bean
- 3 cups (345 grams) sifted cake flour (measured after sifting)
- 1 teaspoon kosher salt
Instructions;
- Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
- Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat 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 down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
- Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula.
- Mix the batter with the spatula to be sure it’s well-mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the centre of the oven for 60 to 70 minutes, until a toothpick inserted into the centre of each cake comes out clean.
- Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.
