Vanilla Break Compromise Cake
"This original cake recipe is not quite so rich and dense as a pound cake (but almost!) nor so sweet and fluffy as a yellow cake (but almost!) – I think it’s the ratios and buttermilk that do it. I Made this for a party, iced half with a simple peanut butter caramel and left half plain. It got sucked down, but not before I noticed it was a nice balance of textures and tastes."
photo by BrotherAdso
- Ready In:
- 1hr 25mins
- Ingredients:
- 11
- Yields:
-
16-24 Slices or Squares
- Serves:
- 16
ingredients
- 1⁄2 cup packed dark brown sugar
- 1⁄2 cup packed light brown sugar
- 1 1⁄4 cups white sugar
- 1 1⁄2 cups butter, softened
- 1 1⁄2 cups buttermilk
- 4 large eggs
- 4 4 teaspoons almond extract or 4 teaspoons lemon extract
- 3 1⁄4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
directions
- Grease or spray 9 x 13 or 10-inch bundt pan.
- Preheat oven to 350° or 325°.
- Mix together thoroughly the flour, baking soda, baking powder and salt in a bowl.
- Mix together thoroughly the three sugars in a bowl.
- Combine butter and sugars until the mixture is creamy and air is well incorporated.
- Add the eggs, one at a time, and the flavoring, beating thoroughly after each addition to emulsify.
- Alternate adding flour and buttermilk, ending with buttermilk. Make sure not to overmix!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Student of many obscure academic fields, aspiring cook, all around oddball.
Currently in China until mid-July -- so thank you for trying all my recipes while I'm gone, and I hope to come back with new ingredients all over the place!
