This French Vanilla Butternut Pound Cake is a unique twist on a classic favorite. It combines the flavors of French vanilla, butter and nuts to produce a cake that is unbeatable in taste. Serve with ice cream and butterscotch topping for an extra special treat!
French Vanilla Butternut Pound Cake
My dad loves to try different flavors all the time. Some of his ideas taste okay, but others just have too many flavors competing against one another. I have to give him credit though; he did invent our cinnamon roll cheesecake. That was delicious! It’s hard to get multiple flavors to work together in a way that would taste delicious. So I tried an experiment of my own. My challenge was to combine butternut flavored pound cake with Coffee-mate’s French Vanilla coffee creamer, enhancing the classic vanilla flavor.
I know kids aren’t supposed to like coffee. But with the slightly cold weather we had on vacation, I couldn’t help but try Coffee–mate’s French Vanilla coffee creamer with some decaf coffee. I found that the French vanilla creamer has a subtly sweet flavor which counteracts the boldness of coffee perfectly. Now that I’m home, I miss my coffee in the morning. But when mom asked for my birthday if I wanted to try to make a pound cake with French vanilla creamer in it, I got really excited. We always take the flavor of vanilla as boring, but to me, vanilla is calming and soothing because it’s so familiar.
One unique thing I learned about pound cake is that it bakes best when it starts in a cold oven. What does it mean to start a cake in a cold oven? It means that you don’t preheat the oven. Instead, put the cake in the oven, then set the temperature to 325 degrees and set the timer for 1 hour and 40 minutes. Why do you do this? When you start your pound cake in the oven cold, the cake will rise as the oven temperature rises. It makes an extra tall cake with a dense texture. It also gives it a nice sugary crust on the top, which I love to sneak pieces of while no one is looking.
Even though the creamer inside the cake is really good, the star attraction on this cake for me is the glaze on top. Don’t even think about skipping the glaze on this French Vanilla Butternut Pound Cake! It needs that final touch to bring it the perfect finish. And guess what? The glaze, too, has a touch of Coffee-mate creamer in it.
French Vanilla Butternut Pound Cake
- 1 1/2 cups salted butter softened
- 2 3/4 cups granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons vanilla, butter & nut extract
- 5 large eggs
- 1 cup French vanilla creamer
- 3 cups all-purpose flour
- 1/4 cup salted butter melted
- 1 cup powdered sugar
- 1 teaspoon vanilla, butter & nut extract
- 1 tablespoon French vanilla creamer
- In a large bowl or the bowl of a stand mixer, add the softened butter, sugar and salt. Using a hand mixer or the stand mixer, cream the butter, sugar, salt and flavoring together. Then add the eggs one at a time, beating after each one. Add the creamer and flour alternately while beating the mixture. Grease and flour a bundt cake pan and place the batter in the pan. Place the pan of batter into a cold oven and set the oven to 325 degrees. Bake the cake for 1 hour and 40 minutes, or until a toothpick comes out clean. Turn out the cake onto a plate immediately after removing the cake from the oven. Allow the cake to cool completely.
- In a small bowl, mix together the melted butter, powdered sugar, flavoring and creamer. Mix until the glaze is smooth. Once the cake has cooled, drizzle or spoon the glaze overtop the cake.
- Serve once the cake has completely cooled. Serve with vanilla ice cream, butterscotch topping and nuts, if desired.