Vanilla bean pound cake meets classic gingerbread with this warming holiday recipe that’s loaded with swirls of gingerbread spice. Make this ahead of the holidays for an easy lazy day snack that the whole family will love. It’s especially delicious toasted and served with plain Greek yogurt as a simple breakfast – even picky kiddos will love it!
Rest Time: 30 Minutes, Total Time: 1 hour, 50 minutes.
Preheat the oven to 325°F and butter a loaf pan. Line the buttered pan with parchment paper. Set aside.
In a mixing bowl, add eggs and sugar. Using an electric mixer, whip on medium speed until pale yellow. Add the crème fraiche or Greek yogurt and melted butter and mix again.
Add the flour and baking powder, mix until combined.
Equally divide the mixture into two separate bowls. Add the vanilla bean paste into one bowl and the gingerbread spice into the other bowl. Using a spatula, stir the mixtures separately until the spices have combined into the batter thoroughly.
Using 2 different spoons, alternate adding the mixtures (one scoop at a time) into the prepared loaf pan. Once all added, using a wooden skewer (or the back of a spoon) swirl the mixtures. By doing this, once baked it will have nice swirls of the two flavors on each slice of pound cake.
Bake for 1 hour or until a wooden skewer inserted comes out clean.
Let the cake cool for 30 minutes before unmolding it from the loaf pan. Once cooled removed from the loaf pan and serve.
Storage tip: The pound cake is best enjoyed on the same day, but it can be wrapped in a plastic wrap and stored in the refrigerator for up to 1 week.
Looking for more gingerbread inspired recipes? Try Anna Olson’s gorgeous triple gingerbread bundt cake next!