Ingredients:
For batter:
1 vanilla bean
¾ cup sour cream or crème fraîche
½ cup melted butter, lightly browned and cooled to slightly warm
2 large eggs
2 teaspoons vanilla extract
¾ cup - 1 cup sugar (Lightly sweet or very lightly sweet? You decide.)
2 teaspoons baking powder
¾ teaspoon salt
1-½ cups all-purpose flour
Icing:
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon melted butter
A little cream or milk if needed
Method:
- Pre-heat oven to 350F/180C
- Prepare your 8” or 9” cake pan or loaf pan by buttering and lining in parchment paper
- On a cutting board use a pairing knife to cut the vanilla bean in half lengthwise. Use the back of the knife to scrape out the seeds.
- Place the vanilla bean seeds in a large bowl, with sugar, buttermilk or yogurt, melted butter, vanilla extract and eggs. Whisk until well incorporated.
- Add baking powder and salt and whisk until smooth. Add flour and mix until smooth without lumps. You may need to switch to a spoon if the batter feels too thick to whisk.
- Pour batter into pan. Smooth with a spatula so the batter is evenly distributed. 5/ Scatter the sugar and rosemary topping over top of cake.
6/ Place the pan on a baking sheet (in case of spillover) and bake in the oven for approximately 40-50 minutes. Start checking at 45. It’s done when the cake is cooked through and springs to the touch, the top is golden brown, and small cracks start to appear on the top.
9/ When the cake is done baking, take it out of the oven and cool before unmolding.
Enjoy!