Friday, November 20, 2015

Pomegranate Vanilla Bean Naked Cake



For about the past week, I've been craving cake and icing. Lots of icing.. But I didn't give in, until today. I love my sweet treats with some sort of fruit. Pomegranates are in season right now so they are tasting amazing. I love putting pomegranates in my yogurt with granola. 
It's been pretty cold and rainy the last week, so doing anything outside is pretty much out of the question. I hate being cold, especially cold and wet. So, let baking season begin! 






Ingredients 

1 pomegranate 
2 sticks butter
3 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/4 cup milk
1 tablespoon vanilla extract
If you're not using the homemade vanilla extract, you'll need a vanilla bean also. 

Frosting recipe can be found here



Directions

1. Butter and flour two round baking pans. 
2. Beat together butter and sugar in a stand mixer with paddle attachment. Add eggs, then vanilla (also 1/2 a vanilla bean if not using the homemade version). In a separate bowl sift together the flour, baking powder, and salt. Mix the flour mixture into the butter mixture alternating in batches with the milk. Mix until smooth. Divide batter between the two round pans and bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean. 
3. Make frosting while cake is baking. 
4. Assemble cake. Cut cake in half horizontally to make two layers. Start by putting a thick layer of frosting on the bottom cake. Sprinkle pomegranate seeds. Then add the second cake and repeat. Frost the sides with just a thin layer, so the cake and berries show through. Top with pomegranate seeds. 




Thanks for reading guys! Have a great week!

XO, N