Ingredients

1. 384 g (3 c) all-purpose flour
2. 1/4 tsp baking soda
3. 1 tsp kosher salt
4. 227 g (1 c) unsalted butter, room temperature
5. 1 tbsp vegetable oil
6. 500 g granulated sugar
7. 6 eggs, room temperature
8. 1 vanilla bean
9. 227 g sour cream, room temperature
10. 67 g (1/3 c) granulated sugar
11. 84 g (1/3 c) water
12. 1.5 tsp pure vanilla extract
13. 1/8 tsp fine sea salt
14. 240 g (2 c) confectioner’s sugar
15. 1/8 tsp fine sea salt
16. 1.5–2 tbsp whole milk
17. 2 tsp pure vanilla extract

Instructions

1. Preheat oven to a true 325°F.  An oven thermometer will help you determine whether your oven is at the correct temperature.
2. Sift together the flour, baking soda, and salt.  Set aside.
3. Add butter and vegetable oil to a large mixing bowl, or the bowl of a stand mixer.  Mix until completely smooth.
4. Add sugar and cream mix on medium speed until the mixture is light and fluffy.  Scrape the sides and bottom of the bowl as needed to ensure even mixing.
5. Add eggs, one at a time, mixing each egg until it’s invisible.  Scrape the sides and bottom of the bowl as needed.
6. Open vanilla bean pod by gently using a sharp knife to split it open.  Scrape the vanilla beans from the pod and add to the batter.  Mix until the vanilla beans are distributed evenly.
7. Add half of the flour mixture and mix until nearly combined.
8. Add all of the sour cream and mix until nearly combined.
9. Add the other half of the flour mixture and mix until nearly combined.  Use a stiff spatula to thoroughly scrape the sides and bottom of the bowl, and give several turns to ensure that the batter is evenly mixed.
10. Prepare a 10 or 12-cup bundt pan with butter and flour.  Add the batter to the bundt pan and place in the oven at a true 325°F.  By cake for 60-70 minutes, or until an instant-read thermometer reads 212°F in the center of the cake.
11. Remove the cake from the oven and place on a cooling rack while still in the pan.  Allow it to remain in the pan for ten minutes while you make the simple syrup.
12. To make the simple syrup: Place water, sugar, and salt in a small saucepan.  Bring to a boil, then reduce to a simmer, cooking only until all of the sugar has dissolved.  Remove from the heat and add the pure vanilla extract.  Stir to combine.
13. After the cake has cooled in the pan for ten minutes, invert it on the cooling rack and remove the pan.  (Parchment paper under the cooling rack prevents big messes here!). Brush immediately with the simple syrup and allow to cool completely.
14. To make the glaze: Add confectioner’s sugar, fine sea salt, pure vanilla extract, and 1.5 tbsp of whole milk to a large bowl.  Use a small whisk to combine.  Final glaze should have the consistency of thick honey.  If necessary, add the last 1/2 tbsp of milk to the glaze mixture to reach desired consistency.
15. Add glaze to the completely cooled cake and enjoy