In my quest for recipes for things I make regularly, but want to make from scratch, I found this one for yellow cake. I look for things that 1) Are not complicated, 2) Have ingredients that I recognize!, and 3) Have ingredients that we all keep on hand. I made this today, and it made 12 cupcakes, and one large layer (I used a 9-inch springform pan). The texture is a little dense, like wedding cake, but it has a light, sweet taste, like a sugar cookie. It's a keeper!
Yellow cake
Preheat oven to 350. Grease and flour baking pans.
1 1/2 C granulated sugar
2 1/4 C all-purpose flour
3 1/2 t baking powder
3/4 t salt (use 1/2 t if you use unsalted butter)
1 1/4 C milk
1 T vanilla
2 T vegetable oil
1/2 C butter, at room temperature
3 eggs
Measure the dry ingredients in your mixing bowl, and stir.
Add milk, vanilla, oil, and butter. Mix on medium speed for 2 minutes.
Add eggs, and mix on medium speed for an additional 2 minutes.
Batter will be thick.
Put in prepared pan(s)
Bake at 350 for 25-30 minutes.
Let cool on rack until pan is cool enough to touch. Remove from pan, and cool further. Frost when completely cooled.
I don't pretend like this is a health food, but I really like that they are all regular ingredients, unlike some of the stuff listed on a cake mix box.
*I ran out of all-purpose flour, so I used about 1/2 a cup of white wheat flour, and it was still good. Might be why it was a little denser.
You can also use soy, almond, or ricemilk in this recipe.
No comments:
Post a Comment