Saffron and Tahitian Vanilla Infused Cream Bundt Cake: #BundtBakers Recipe by Laura

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Ingredients

Saffron and Tahitian Vanilla Infused Cream Bundt Cake
2 cups heavy cream
2-3 generous pinches of good quality saffron (use lesser amount if cost is prohibitive)
1 Tahitian vanilla bean, split and seeds scraped out and reserved separately
3 cups (378 g) AP flour
1 T baking powder
½ t salt
6 large eggs, room temperature
2¾ cups sugar
1 t fiori di sicilia extract
2 t Tahitian vanilla
powdered sugar for dusting