I spent part of Saturday morning looking for kitchen inspiration. I’m not exactly feeling burned out, but…I don’t know. I think it’s just I don’t seem to have as much time as I’d like to devote to doing my recipe research, writing, food shopping, and taking decent pictures while it’s still light out. I either need to get another light for my light box or brighter light bulbs…Or Spring just needs to hurry up and arrive. At least it’s no longer pitch-black when I get home from work. That’s just really depressing. I remembered I had a recipe for Vanilla Butter Cake, and decided to make that:
And it gave me a chance to use these awesome little guys:
My thanks to the fine folks at OXO for the gift.
I’ve had this recipe hanging around my kitchen for a few months–It came off the back of a carton of vanilla I bought. It’s another of those “when I have the time” recipes. I would like to make this again, but with using an actual vanilla bean or vanilla bean paste…The vanilla extract gave it just a hint of artificial flavor. But still, it’s cake.
Jay wants to get back into the habit of doing tea and cake once a week (usually we save it for the end of the week, but I don’t always have time/energy/motivation during the week to whip something up).
- 2 sticks unsalted butter softened
- 1½ C packed brown sugar
- 4 large eggs
- 2 Tbsp. vanilla extract
- 2 C flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. salt
- 1 C milk
- powdered sugar, for dusting
- Preheat oven for 350 degrees F. Grease and flour a 12-inch Bundt pan, and set aside.
- In a mixing bowl, whisk together the flour, baking soda, baking powder & salt. Set aside.
- In the bowl of a stand mixer, cream together the brown sugar and butter on medium-high speed until light and fluffy, 2-3 minutes. Add the eggs, one at a time, and the vanilla extract.
- Reduce mixer speed to low, and add in half of the flour mixture. Slowly stream in the milk. Add the remaining half of the flour mixture, and beat until well-blended. Spread in the prepared Bundt pan, and bake 45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan 15 minutes, then invert on a wire rack to cool completely. Dust with powdered sugar before serving.
Every time I use my Bundt pan, I think to myself, “Why don’t I use this more often?” And then I think, “Right, it’s a pain in the arse to clean, that’s why.”