this is an adaptation to a receipe i found a few years ago in The Joy of Cooking. it quickly became one of my go-to cake receipes, even though there were occasionally complaints from the peanut gallery that it was "too dry." the original receipe calls for butter, and i found that the simple substitution of cream cheese makes for a moister, if somewhat denser, cake.
preheat oven to 350. grease a 9 x 12 pan.
1 cup buttermilk
3 eggs
8 ounces softened cream cheese
1 tsp vanilla
1/4 tsp salt
1 1/2 tsps baking powder
1/2 tsp baking soda
2 1/3 cups cake flour
1 1/3 cups sugar
cream sugar, cream cheese and eggs together until light and fluffy. add the rest of the dry ingredients, then beat in the buttermilk and vanilla. bake for 25-30 minutes, or until fork inserted in middle comes out clean.
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