Jo Anne's StoryA personal request from a fellow member of "Just A Pinch".
1 1/2 tsp
unsalted butter, softened
Find more recipes at goboldwithbutter.com
1 1/2 c
eggs, room temperature
1 1/2 c
1Preheat oven to 350 degrees.
2Grease and flour two 9-inch round cake pans, or one 9x13-inch baking pan, or 24 to 30 cupcake wells with paper liners. Set aside.
3In a large bowl, sift together flour, baking powder, baking soda and salt.
4Using an electric mixer, cream butter and sugar together on medium speed until light and fluffy.
5Add eggs one at a time, beating after each addition. Add vanilla and scrape down the sides of the bowl.
6Add flour mixture 1 cup at a time, alternating with the buttermilk until all is combined. Do not over mix the batter, just enough to remove all the lumps.
7Pour the batter into prepared pans and rap the pans on the counter a couple of times to remove air bubbles.
8Bake round cake pans at 350 degrees for 30 to 40 minutes. The 9x13 pan for 35 to 45 minutes or until a toothpick comes out clean. The cupcake tins for about 20 to 25 minutes or until the top of the cupcakes spring back when lightly touched.
9Cool round cakes for 10 minutes before loosening, then carefully turn out the cake onto a sugar dusted piece of parchment paper, and allow to finish cooling on the wire rack.
10Cool 9x13 pan and cupcake tins completely on wire racks before frosting.
Jo Anne Sugimoto sugarnspicetedibears - Dec 17, 2010
Jo Anne Sugimoto [sugarnspicetedibears] has linked this recipe with
Straw's Kitchen GrandsBest - Jul 23, 2011
Jo Anne..nice recipe. Thanks for sharing.
mischelle bennett shell32254 - Mar 17, 2012
made this for a baby shower cake turned out dry ...flavor was good but overall was dry.
Heather Soloman hsanch - Sep 14, 2012
I want to make this for Rosh Hashanah and add some diced up apples ... do I need buttermilk or can I use regular milk?