A true, ‘choose-your-own-adventure’ cake. This is a recipe by Alice Medrich that I borrowed from Food52 and while I made the cake exactly as listed below, here are some other options to choose from;
- grate the zest of an orange directly into the bowl + 1 teaspoon of orange flower water
- use the zest of a lemon + 1/2 teaspoon of cinnamon or 1/4 teaspoon almond extract
- 1 teaspoon caraway, fennel or anise seeds
- as much as 3 to 4 tablespoons of poppy seeds or toasted sesame seeds
- 1/2 teaspoon of ground cardamom
- 1/8 teaspoon of crushed saffron threads, sprinkled over the cream before using
I’ll update as I work my way through the variations, we loved ours with coconut whip and berries – enjoy
One-Bowl Vanilla Cake
1 1/4 c. flour AND 1 1/4 t. baking powder
3 eggs, room temperature AND 3/4 c. + 2 T. sugar
2 t. vanilla AND 1/4 t. salt
3 T. butter, melted
1/3 c. heavy cream, room temperature
Preheat the oven to 375, butter an 8 x 8 cake pan (or a 9-inch round), line the bottom with parchment and then butter that too. Whisk together the flour and baking powder in a small bowl and set it aside.
Using your electric mixer (or a hand-held works just fine), beat together the eggs, sugar, vanilla and salt on high for a few minutes until the batter is thick and pale. Next beat in the melted butter, then add in the flour and baking powder and fold and stir by hand until there is no trace of flour. Stir in the cream and any optional add-ins, then scrape all of the batter into your prepared pan.
Bake for 25 to 30 minutes until the center bounces back to a light touch (or a toothpick comes out clean), then allow the cake to sit in the pan for 10 to 15 minutes before you carefully use a knife to loosen it from the edges, and flip it over onto a rack to cool – remember to peel off the parchment.
Serve as you wish and make often!
- Category: Cakes, 8x8