1cup (240 grams)heavy whipping cream, room temperature
1 1/2teaspoons (6 grams)vanilla extract
Instructions
Preheat oven to 325°F (170°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium-high speed until light and fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
With mixer on low speed, add flour alternatively with cream, beginning and ending with flour, beating just until combined after each addition. Beat in vanilla.
Spray a 10-inch tube pan with baking spray with flour. Spread batter into prepared pan.
Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1 hour and 25 minutes, loosely covering with foil to prevent overbrowning, if needed. Let cool in pan on wire rack for 20 minutes. Remove from pan, and let cool completely, top side up, on a wire rack. Store in an airtight container for up to 5 days.
Notes
Do not use a tube pan with a removable bottom; batter will leak out. You can also bake this in a 15-cup Bundt pan.