Wednesday, June 15, 2011


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.
    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.  

  • 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

  1. Place oven rack in middle of oven and preheat oven to 350F 

  2. 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. 

  3. 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.

  4. 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.

  5. 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)

  6. 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.  


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.