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| Photography by Michael Long |
This is the first recipe that I made out the book Small Batch Baking. This is going to be a first in a series of recipes that I'll do.
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As Debby Maugans Nakos (author) called her Old-Fashioned Yellow Cake. pp42. This makes two cakes and uses two 14- or 14.5 oz cans, To bake in. I had some small cake pans that I used. INGREDIENTS:
- Unsalted butter, at room temperature, for greasing the cans/pans.
- 1/2 cup A-P flour, sifted, plus more for flouring the cans.
- 3 tablespoons buttermilk
- 1/8 teaspoon baking soda
- 1 egg Yolk (large egg)
- 1/5 teaspoon pure Vanilla extract
- 3 Tablespoon unsalted butter melted and cooled
- 1/3 cup sugar
- 1/4 teaspoon salt
DIRECTIONS:
- Place oven rack in middle of oven and preheat oven to 350F
- Grease the insides of the cans and lightly dust with flour, tapping out the excess. Place the cans on a baking sheet for easier handling and set aside.
- Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter.
- Place the flour, sugar, and salt in a medium size bowl and whisk to blend well. Add the buttermilk mixture and whisk just until blended and smooth.
- Spoon the batter into the prepared cans, dividing the batter evenly between the cans. Bake the cakes until a toothpick comes out dry. (about 25minutes)
- Remove the cakes and cool for about 15 minutes then De-can the cakes. You may have to use a knife around the edges to loosen the cakes from the cans.
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And that's all there is to it.......Poof you have cakes for dessert....... Is that cool or what.... and they taste pretty darn good too.
