Ah, the nostalgic scent of a perfectly baked cake. This recipe isn't just for baking enthusiasts; it's a trip down memory lane, reminiscent of those simpler times in home economics class. This recipe delivers a moist, fluffy cake that's surprisingly easy to make – perfect for beginners and seasoned bakers alike seeking a quick and delicious dessert or addition to a tea party. Let's get baking!
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This ensures your cake releases easily and prevents sticking.
Combining Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step ensures even distribution of leavening agents, leading to a perfectly risen cake.
Creaming Butter and Sugar:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Use an electric mixer for best results; this step incorporates air into the batter, contributing to a lighter texture.
Adding Wet Ingredients:
- Beat in the eggs one at a time, then stir in the vanilla extract. Be sure to mix well after each addition to ensure even incorporation.
Combining Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; overmixing can lead to a tough cake.
Baking the Cake:
- Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cooling and Serving:
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows for even cooling.
Tips for Success:
- Room temperature ingredients: Using softened butter and room temperature eggs ensures proper emulsification, resulting in a smoother batter.
- Don't overmix: Overmixing develops the gluten in the flour, leading to a tough cake. Mix until just combined.
- Check for doneness: Use a wooden skewer or toothpick to check if the cake is baked through. If it comes out clean, it’s ready.
Variations:
- Chocolate Cake: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Lemon Cake: Add the zest of one lemon and 1 teaspoon of lemon extract to the batter.
- Add-ins: Fold in chocolate chips, nuts, or dried fruit for extra flavor and texture.
Nutritional Information (per serving, approximate):
- Calories: 250-300
- Fat: 10-12g
- Carbohydrates: 35-40g
- Protein: 4-5g
This simple Home Economics Class Cake recipe is a perfect example of delicious and easy homemade cooking, ideal for quick dinner ideas or satisfying sweet cravings. Enjoy baking and sharing this classic treat! It's a recipe that’s guaranteed to bring back sweet memories and create new ones.