June 27, 2017
Desserts, Cakes, 8 or 9 Inch,
Dairy, Carribbean, Budget-Friendly, Kid Pleaser, Baby Shower, Birthday, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Oven Bake, Vegetarian, Make it from scratch, Flour, Spices, Kosher Dairy more
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"Recipe source: Saveur (June/July 2006)
makes one 8 inch cake"
Preheat oven to 325 degrees F. Grease a 8 x 8 x 2 inch cake pan with 1 teaspoon of the butter and then flour pan with 1 tablespoon of the flour, discarding excess. Set aside.
In a bowl sift together the dry ingredients (flour - salt); repeat and set aside (sift twice).
In a large bowl beat 1 1/2 cups of the butter with a wooden spoon until it is soft (4-5 minutes). Add sugar and beat until pale and fluffy (5-6 minutes). Beat in whole eggs, one at a time, until mixture is light and fluffy (4-5 minutes). Add flour mixture in 3 equal parts, stirring with a wooden spoon after each addition, to make a smooth batter. Add egg yolks and vanilla and continue to mix until well combined.
Pour 1/4 of the batter into prepared pan, spreading evenly over bottom and bake until golden brown and toothpick inserted in center comes out clean (20 minutes). Remove cake from oven and brush cake with 1/3 of the remaining butter and carefully top with another quarter of the batter; repeat baking process. Repeat the process 2 more times to use up all the batter and remaining butter. The cake will have 4 layers.
When its final layer is golden brown and a toothpick inserted into it comes out clean, remove from oven and set aside to cool for 10 minutes. Run a knife carefully around edges of pan to loosen cake, then invert it onto a large plate and let cool completely.
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