Wednesday, October 24, 2012

Late Recipe.

Sorry I'm late on this recipe. I was feel like crap for most of the day, but I'm better today.
So today's recipe is a white cake I actually got off of but altered it a 
little bit. This cake is good and not to sweet. Really good paired with a cream cheese frosting. To me it taste like these cookies my grandmother makes. Which are awesome! 

White Cake
What you'll need:

  • 1 cup sugar
  • 1/2 cup butter (half a stick)
  • 2 large eggs
  • 1 table spoon vanilla extract( Now since I use the imitation vanilla I used a table spoon full, but if you use the real stuff you might want cut it down to 2 teaspoons. I heard before- not sure if its true or not- that when you use the real vanilla extract its stronger than imitation.)
  • 1 1/2 cup all purpose flour. ( Measure then sift)
  • 1 3/4 teaspoon baking powder
  •  3/4 cup milk ( original called for 1/2 cup milk but I add an extra 1/8 - 1/4 (can't remember sorry) to that and I can't do math so I'm just going to say it was probably a total of 3/4. Or just Do 1/2 cup. and add more if needed cause 1/2 made it really thick batter and you want it kind of thin but not to thin.)

Preheat oven to 350*F. Grease and flour a 9x9 cake pan/ muffin pan. or you can use the cupcake liners.

 In medium bowl cream together butter sugar
 Beat in eggs one at a time.
 Stir in the vanilla
In separate bowl  sift the flour and then add the baking powder.   stir together gently with fork.

In the picture I sifted a half cup at a time in to my mixture because I only wanted to use one bowl and I had  already made this recipe before and didn't see the need in having another bowl.  

If you want to do that sift together a half cup of flour at a time, between each half cup mix it together. In one of your half cups flour add your baking powder.

Then add your milk little at a time beating well until mixture is creamy.

Pour or spoon into pan or cupcake pan.
In the picture I used two small loaf pans I got from Michaels and then three large cup cakes.
Bake for 30-40 minutes in preheated oven.
for cup cakes 20-25 minutes.
Cake is done when it springs back to the touch or insert tooth pick /knife and it comes out clean. 
Also one more thing I didn't flour the pan I just used a non-stick spray worked just fine for me but then again I didn't want to remove mine from my loaf pans.

Here's one of them finished. I made a cream cheese icing to go with it.

Have a great day!


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