Preheat the oven to 350 F. Choose a 10 inch bundt pan.

Whisk together the flour, baking soda, and salt and set aside.

Using an electric mixer, cream the butter and ground vanilla beans. Add the sugar gradually, about 8 additions, and beat together until light and fluffy, about 5 minutes. Scrape the sides and bottom of the bowl several times as needed.

Add the eggs one at a time, scraping down the sides and bottom of the bowl after each one, and mix to combine, then add the vanilla.

Whisk together the coffee and milk.

Add the flour mixture and milk mixture in 5 and 4 additions, respectively, alternating between the 2 and beginning and ending with the flour mixture. Do this on the lowest speed and scrape the sides and bottom of the bowl as needed.

Spray the bundt pan with a baking spray. Scrape the batter into the pan.

Bake until a toothpick inserted into the center comes out clean and the edges of the cake are pulling away from the pan, 60-70 minutes.

Cool the cake for 10-15 minutes and then invert onto a cooling rack lined with parchment paper (this is a heavy cake, it will prevent the cake from sinking into the grid of the rack).

Cool the cake completely and then sprinkle with powdered sugar (if you remember to!) before slicing.