Cuisinart CUSTOM CLASSIC TOB-40, Инструкция и книга рецептов

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14
1 teaspoon pure vanilla extract
²∕³
cup plain yogurt (you may use vanilla yogurt, but halve the amount
of vanilla extract in the recipe if you choose to use it in place of
the plain yogurt)
1 . Preheat the toaster oven to 350°F on the Bake setting with the rack in position
A .
2 . Butter a 9-inch round cake pan, and then cut a circle out of parchment paper
to fit in the bottom of the pan; reserve .
3 . Sift the flour, baking powder, salt and sugar into a large mixing bowl . Add the
butter . Using a hand mixer fitted with the beater attachments, mix until the
butter is well incorporated into the dry ingredients, giving the mixture the look
of wet sand . This will take 1 to 2 minutes .
4 . In a small bowl or large liquid measuring cup, mix the remaining wet
ingredients together . Gradually add the wet mixture to the dry/butter mixture
and beat until combined – be sure to not over-mix .
5 . Transfer the thick batter to the prepared cake pan . Bake for 25 to 30 minutes,
or until a cake tester comes out just clean .
6 . Let pan rest on a cooling rack for 15 minutes . Remove cake from pan, but let
it cool completely before frosting .
Note:
The cake can be used as one thick layer, but it is most impressive when
halved . To do so, use a serrated knife and evenly and carefully slice in half,
horizontally, through the center .
Nutritional information per serving:
Calories 235 (49% from fat) • carb. 27g • pro. 3g • fat 13g
sat. fat 8g • chol. 101mg • sod. 152mg • calc. 48mg • fiber 0g