Vanilla Bean Pound Cake with Black Cherry Recipe by Paula Deen - Blast from the Past

A deceptively simple dessert, pound cake is enhanced by Paula and Bobby to include vanilla bean which make it that much better. Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients 1 cup softened butter 3 cups sugar 1 split lengthwise and seeds scraped vanilla bean 6 large separated eggs 3 cups cake flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1/2 cup sliced almonds Preperation 1. Preheat the oven to 325 °F. Spray a 12 to 15-cup fluted pan with nonstick baking spray with flour. 2. In a large bowl, beat the butter and 3 cups sugar at medium speed with an electric mixer until fluffy. Add the scraped vanilla bean seeds, beating until combined. Add the egg yolks, 1 at a time, beating well after each addition. 3. In a medium bowl, sift together the flour, baking soda and salt. Gradually add to the butter mixture, alternately with the sour cream, beginning and ending with the flour mixture. Beat the egg whites at high speed with an electric mixer until foamy. Gently fold into the butter mixture. 4. Spoon into the prepared pan. Sprinkle the almonds evenly over the top of the cake. 5. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes. 6. Let cool in the pan for 10 minutes. Remove from the pan, and cool completely on a wire rack. Slice and enjoy!