Culinate editor’s note: In an effort to fortify this cake with some whole grains, we substituted whole-wheat pastry flour for half of the all-purpose flour — with very good results.
The pound of powdered sugar called for here is unusual but makes for a thick, crackly crust.
|3||cups all-purpose flour|
|~||Pinch of salt|
|1||tsp. baking powder|
|2||sticks butter, softened|
|1||box (16 ounces, or 3¾ cups) confectioners’ sugar|
|½||tsp. vanilla extract|
|½||tsp. almond extract|
Read more about summertime cake-baking in Zanne Miller’s “The cakes of summer.”
This content is from the Zanne Miller collection.
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