"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Yellow Butter Cake Recipe

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This recipe for Yellow Butter Cake, by , is from The Flaherty Family And Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maureen Flaherty
Added: Thursday, September 24, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Dry ingredients
1 1/4 cup + 2 Tbsp unbleached all-purpose flour
2 Tbsp potato starch flour
1 1/2 tsp baking powder
1 tsp salt

Liquid Ingredients
1 cup half and half
2 Tbsp brandy
1 Tbsp vanilla extract

Creaming
1 1/2 sticks unsalted butter at room temperature
1 3/4 cups extra fine sugar
4 large eggs

Directions:
Directions:
Preheat oven to 350 and set rack in the middle of the oven.
Sift the dry ingredients together in one bowl and set aside.
In a separate bowl, mix the liquid ingredients
In the bowl of a standing mixer (use paddle attachment), cream together the butter and sugar on low speed for 3 to 5 min. With the mixer still on low add one egg at a time, fully incorporating after each addition. Stop the mixer and scrape the sides of the bowl
Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions beginning and ending with the dry mixture. Move swiftly through this step to avoid overworking the batter. Don't wait for the dry or liquid mixtures to be fully incorporated before adding the next. This step should take a total of about 60 seconds.
Stop the mixer and scrape the sides of the bowl all the way down. Don't miss the clumps of ingredients hiding on the bottom. Mix on medium speed for 15 to 20 seconds to develop the batter's structure.
For 9 inch round pans, line the bottom of each pan with parchment; do not spray the sides. For cup cakes, use paper liners. Divide the batter between the two 9 inch pans and bake for 28 min.

Once the top of the cake doesn't jiggle, use the toothpick test for doneness. Cool for 25 to 30 min. before removing from the pan. Place on separate plates and refrigerate at least two hours before frosting.

Number Of Servings:
Number Of Servings:
2 layer cake
Preparation Time:
Preparation Time:
1 hour plus clean up
Personal Notes:
Personal Notes:
If you combine this cake with "No-Fuss Buttercream Frosting, you will never buy another Birthday Cake. This recipe comes from a local D.C bakery called Cake Love.

 

 

 

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