|Serves||8 to 10|
Culinate editor’s note: This cake is delicious with fresh strawberries, but it’s equally good all by itself (think light pound cake) with a cup of tea.
This is my favorite all-in-one-bowl plain Jane vanilla cake. Serve it with fresh fruit, top it with vanilla or chocolate frosting, or fill it with coconut cream or lemon curd; see variations that follow. The oven takes longer to preheat than this batter takes to prep and mix. Gather your ingredients, but don’t start actually mixing until the oven is ready!
|¾||cup plus 2 tablespoons (6.125 ounces) sugar|
|1||cup (4.5 ounces) unbleached all-purpose flour|
|1¾||tsp. baking powder|
|⅓||cup heavy cream|
|3||Tbsp. (1.5 ounces) unsalted butter, melted and hot, or vegetable oil|
|2||tsp. pure vanilla extract|
Once cooled, the cake keeps, wrapped airtight, at room temperature for 3 days, or in the freezer for up to 3 months; bring to room temperature before serving.
Variations: You can grate the zest of a medium orange or lemon into the bowl with the other ingredients and/or add 1/4 teaspoon pure almond extract. Either way, reduce the vanilla extract to 1 teaspoon. You can make the cake with citrus zest as described and add 3 tablespoons of poppy seeds.
This content is from the book Sinfully Easy Delicious Desserts by Alice Medrich.
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