 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
quick and yummy cake I once made mistake and doubled the buttermilk (1 cup). I baked the cake in a springform pan and let it cool completely in the pan. My son prefers the mistake to the original recipe. Ingredients:
1 cup unsalted butter, melted |
1 1/2 cups flour |
2 teaspoons baking powder |
1/4 teaspoon kosher salt, plus |
1/8 teaspoon kosher salt |
2 large eggs, room temp |
1 cup light brown sugar, packed |
1/2 cup buttermilk |
1 teaspoon vanilla extract |
1 teaspoon bourbon |
1 tablespoon confectioners' sugar, for dusting |
Directions:
1. Preheat oven to 350 degrees. Grease and flour 9-inch round cake pan. Tap out excess flour.
2. Sift together dry ingredients.
3. Beat the eggs until blended and frothy. Whisk in sugar and beat until well blended, 1 minute.
4. Whisk in flour mixture with as few strokes as possible. Then whisk in milk, remaining melted butter, and the flavorings. Pour batter into the prepared pan.
5. Bake the cake 35 to 40 minutes, or until the tester comes out clean. Cool the cake on rack for 5 minutes, then invert onto the rack. Cool completely.
6. Invert on cake plate. Dust with confectioner's sugar.
|
|