< Boston Cream Pie
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[Comments] (1) 1-2-3-4 Cake: This all purpose yellow cake is absolutely wonderful and moist, and was a great performer in the Boston Cream Pie we made for Dave's birthday. The recipe comes from Classic Home Desserts, a beautiful cookbook written by Richard Sax. In it, he writes, "the name refers to the quantities of its ingredients: 1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs." As you see, the following does not stray from the proportions that are were traditional to many a cook over the years. Even a dusting of powdered sugar is an unnecessary embellishment on this very tasty cake. It is my new staple! BTW, I cheated and only sifted once, all dry ingredients together.

Ingredients:

3 cups sifted cake flour (not self-rising)

1 Tbsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs

1 1/4 cups buttermilk

1 1/2 tsp. pure vanilla extract

Directions:

1. Preheat oven to 350 degrees f. Butter and flour three 8-inch cake pans, two 9-inch cake pans, or two 8-inch square pans; set aside. Resift the flour with the baking powder, baking soda, and salt; set aside.

2. In a large bowl, cream the butter and sugar with an electric mixer at medium-high speed until very light. Beat in the eggs, one at a time. Lower the speed to slow and beat in the flour mixture, alternately with the buttermilk or yogurt mixture, beginning and ending with the flour. Beat in the vanilla. Scrape the batter into the prepared pans, dividing gently.

3. Bake until the cakes are lightly golden and a toothpick inserted in the center emerges clean, 30-35 minutes.

4. Cool completely in the pans on wire racks. Run the tip of a knife around the sides of the cakes to loosen them from the pans; invert the cake layers and use as desired.

Number Of Servings: Makes three 8-inch round layers or two 9-inch round layers or two 8-inch square cakes

Preparation Time: A little less than an hour to prepare, with 30-35 minutes in the oven, about 2 hrs to cool completely


Comments:

Posted by Anne Marie at Mon Jul 02 2007 10:52

Any recipe from you is a keeper. I'll have to store it away for a baking day. So glad you enjoyed it!


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