1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar
1/2 teaspoon vanilla extract
1 large egg or equivalent egg substitute
1/2 cup well-shaken buttermilk
Heat oven to 400° F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt,
and set aside. In a larger bowl, beat
butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale
and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
At low speed, mix in the flour mixture in three batches,
alternating with the buttermilk, beginning and ending with the flour mixture,
and mixing until just combined. Spoon
batter into cake pan, smoothing the top.
Sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted in the
center comes out clean, 18 to 22 minutes.
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10
to 15 minutes more. Invert onto a plate.
Makes one thin 9-inch cake.
Serves 4 to 8 people.
From Gourmet via Smitten Kitchen blog, with minor changes
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