When we were doing our undergrad at McGill, Renée used to make this cake for birthday parties or any time a celebration was indicated. She usually made it as 2 round cakes with a layer of jam between them and icing on top.
It makes a very moist, buttery cake - almost but not quite like a pound cake - that is very simple to put together. I've listed a couple of variations below.
Ingredients
2/3 cup butter
1 cup white sugar
1 tsp vanilla
2 eggs
1 cup milk
2 cups flour
2 tsp baking powder
pinch of salt
Directions
1. Preheat oven to 350F.
2. Cream together butter and sugar until light and fluffy
3. Add eggs, one at a time, beating well in-between. Add vanilla along with one of the eggs.
4. Stir in dry ingredients alternately with the milk.
5. Prepare pan(s) for baking - one 9" square pan or two 8" round pans - by greasing them and/or lining them with parchment paper.
6. Bake for 50 minutes (9" square) or 30 minutes (8" round).
7. Cool for 10 minutes in the pan, then remove from the pan and cool fully on a cooling rack before icing.
Variations
Spice Cake: Add to the dry ingredients 1 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp nutmeg.
9"x13" Rectangular Pan: Increase all recipe quantities to 1.5x. Bake for 60 minutes.
Jam Cake: Bake the cake in two rounds. When fully cooled, layer them together with jam in-between, and ice the top.
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