Vanilla takes a back seat to no cake in this rich, moist and very flavourful cream cheese bundt cake, made totally indulgent with a generous amount of vanilla cream cheese glaze.
Prep Time20minutes
Cook Time50minutes
Total Time1hour10minutes
Ingredients
For the cake batter
1 ½cupssugar
8ozcream cheeseone standard Philadelphia brand block
1cupbutter
3tsppure vanilla extract
4eggs
1 ¼cupsall-purpose flour
1cupcake flour
1 ½tspbaking powder
For the Vanilla Cream Cheese Glaze
2cupsicing sugar
4ouncescream cheese1/2 a standard Philadelphia brand block
1tsppure vanilla extract
2-3tspmilk
Instructions
Preheat oven to 325 degrees F.
Cream together well, the sugar, cream cheese, butter and vanilla extract.
Add the eggs, one at a time, beating well after each addition.
Sift together the all-purpose flour, cake flour and baking powder.
Gently fold dry ingredients into the creamed mixture until the flour is fully incorporated.
Bake in well greased and floured bundt pan or two parchment lined loaf pans at 325 degrees F for about 50-60 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack. Frost with Vanilla Cream Cheese Glaze.
To make the Vanilla Cream Cheese Glaze
Beat all ingredients together very well in an electric mixer until very smooth. Add more or less milk to get the glaze to the proper consistency which should be relatively thick but not quite pourable.
Spoon and swirl the glaze on top of the cake and let it drip down naturally.