 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
I'm a little unsure about posting this now because I have make this only once. It turned out really good. A kind of cake that I really like-moist, tender, sweet and buttery. This was baked in an 8 x8 square, shiney pan. Read more . If you find it is baking too quickly, drop the temperature 20°. Get out your kitchen scale for this. I am a true believer in weighing the ingredients for cakes. Ingredients:
192 grams butter |
190 grams sugar |
3 large eggs |
192 grams german 405 flour (american all-purpose flour might work) |
1.5 tsp salt |
2 tsp baking powder |
3/4 cup milk (180 ml) |
1tbsp and 1/4tsp vanilla extract (i used spice island brand) |
Directions:
1. Preheat oven to 325°F
2. Butter and flour an 8 x8 square baking pan.
3. Stir the flour, salt and baking powder together with a fork or whisk to mix thoroughly, set aside.
4. Combine the milk and the vanilla extract, set aside.
5. In a large mixing bowl, use a hand held mixer to cream the butter and sugar together till light and fluffy (about 5 minutes).
6. Add the eggs one at a time and beat on high for 1 minute after each addition
7. Add 1/3 of the flour and mix on medium for 1 minute. Stir down the sides and bottom of the bowl after each addition of flour.
8. Add 1/2 of the milk mix on medium till combined.
9. Repeat with another 1/3 of the flour. Stir down the sides and bottom again.
10. Add the second half of the milk mixture and mix on medium again until combined.
11. Add the last third of the flour and mix on medium until combined. Stir down the sided and bottom again and then mix on high for one minute.
12. Pour into pan. Place in center of oven on the middle rack.
13. Check after 48 minutes. It should be dark golden brown. Insert a toothpick. It should come out with crumbs (NOT batter) stuck to it. If there is batter it needs to bake a couple more minutes. (This was something I learned from baking911. The cake is hot enought with crumbs clinging to the toothpick for it to finish baking after being removed from the oven. I find it really helps to keep the cake moist).
14. This will fill the pan about 3/4 full. While baking it rises just about the top of the pan. When it cools, it will drop a little and be almost perfectly flat. I find it so sweet and moist that it really doesn't need frosting if you are using it right away.
|
|