Preheat oven to 165C (fan forced) and grease a 3-litre capacity bundt tin with butter (baking spray is not recommended for this recipe).
Beat butter in a stand mixer until pale and creamy. Gradually add sugar and cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Using a sharp knife, split Vanilla Bean Pods lengthways and scrape the seeds out with the tip if the knife. Add vanilla seeds, Vanilla Extract, Vanilla Bean Paste and salt to mixture and mix well.
Sift in half flour, then add buttermilk and cream. Sift in remaining flour and mix until thoroughly combined. Pour batter into prepared tin and bake for 70 minutes or until an inserted skewer comes out clean. Cool in tin for 10 minutes before transferring to a wire rack to cool completely.
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