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Saturday, May 30, 2015

Yellow Cakes for Summer Desserts

Summer is such a great time for desserts.....and the easier the better.   A nice bakery pound cake will fit the bill...but a home made yellow butter cake is even better.   I topped this layer with blueberries and fresh strawberries.   So good and no frosting required!

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Yellow Butter Cake

1 1/2 cups all-purpose flour; plus more for pans
1 1/2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter; room temperature
1 3/4 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups milk

Preheat oven to 350F. Butter two 9-by-2-inch round cake pans; line the
bottoms with parchment paper. Butter parchment, and dust with flour,
tapping out excess; set aside.

Into a medium bowl, sift together flours, baking powder, and 
salt; setaside.

In the bowl of an electric mixer fitted with the paddle attachment, beat
the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down
the sides of the bowl as needed. Beat in eggs, one at a time, then beat in
vanilla. With the mixer on low speed, add the flour mixture in three parts,
alternating with the milk and beginning and ending with the flour; beat
until combined after each addition.

Divide batter between the prepared pans, and smooth with an offset spatula.
Bake, rotating the pans halfway through, until cakes are golden brown and
a cake tester inserted into the center comes out clean, 30 to 35 minutes.

Transfer pans to a wire rack to cool 20 minutes. 
Invert cakes onto the rack; peel off the parchment. 
Reinvert cakes and let them cool completely, top sides up.

Yield: 2 9-inch  round cake layers or
1 9x13 cake layer

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1 comment:

Gary said...

Mr. Bill,
All I can say is, I wish they would create a “tasting app”! And as always you have caused me to add to the weeks grocery list (lol). Hoping you guys are having a great weekend, well with this on the table I know you are. – G

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