If you like a truly moist, vanilla cake, you will love this recipe.
I just had to show my tree peonies while they were blooming.
It never fails that they bloom and with in a day the rains arrive.
And the peonies wilt like wet tissue paper.
This recipe uses vanilla bean seeds. If you don't have them, add extra vanilla extract but it is much better if you use the beans. You slice the beans in half and scrape the seeds out. For the cake, I used 2 beans. Put them in the bowl of your mixer.
Add 1 tsp. of vanilla extract.
Melt 1 cup of butter and 1 cup of water until butter melts. Set aside to cool a bit.
Add 1/2 cup of sour cream to the vanilla and beat this until mixed well.
Add 2 cups of sugar.
Beat until smooth.
Measure 2 cups of flour, 1 tsp. of salt and 1 tsp. of baking soda. Mix to combine.
Mix 2 eggs into the water and butter mix and gradually add this to the sour cream mix in the bowl.
Beat in the flour mixture until you have a smooth batter.
Pour it into a greased and parchment lined 9 X 13 pan. Bake it at 375 degrees until it is done in the middle. It takes about 30 minutes.
While it is baking, make the icing/glaze. Mix 1 cup of softened butter, 1/4 cup of milk, 1 tsp. vanilla extract, the seeds from 1 scraped vanilla bean with a 16 oz. package of confectioners sugar.
When you remove the cake from the oven, gently press pecan halves onto the top of the cake to cover the entire surface.
While the cake is still warm, spread half of the icing over the pecans.
Once the cake cools, spread the remaining icing over the top. I like to keep this in the refrigerator
This is the best vanilla cake I make. It flies out of here every time I make it.