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applesauce cake

adapted from Gale Gand's Applesauce Cake 1/2 cup (1 stick) butter, softened to room temperature 2 cups brown sugar (dark or light), ...

Wednesday, September 24, 2014

the perfect yellow cake

  • 1 stick butter, softened to room temperature 
  • 1 ½ cups granulated sugar 
  • 3 large eggs, at room temperature 
  • 2 tablespoons coconut oil (warmed until liquid, then measured) 
  • 1 tablespoon vanilla extract 
  • 1 ¼ cups whole milk 
  • 2 ¼ cups all-purpose flour (spooned into measuring cups, then leveled off with a knife – no need to sift) 
  • 3 ½ teaspoons baking powder, sifted or pushed through a sieve to break up clumps 
  • 1 teaspoon kosher salt 

preheat oven to 340° F.

cut parchment paper in circles to fit the bottom of (2) 9 x 1 1/2-inch round cake pans. butter the pans, then place the parchment in the pans and butter the paper.

in a large bowl, cream the butter with the sugar until light and fluffy. beat in the eggs one at a time, mixing thoroughly after each addition until completely incorporated. add the coconut oil and vanilla, and combine. mix in half of the flour (don't overmix, just incorporate), then half of the milk, then the rest of the flour, then the rest of the milk, beating until fully combined. sift in the baking powder, add the salt, and beat until just combined. pour the batter into prepared pans.

bake for 25 to 35 minutes, until a wooden pick inserted near center of cake comes out clean (a few small crumbs are fine), or until cake springs back when touched lightly in the center. cool cakes on wire racks for 15 minutes; remove from pans and cool completely.

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