sweets

Buttery Double Vanilla Cake

Hello and happy Tuesday my friends, today we’re slowing things down with a simple tea cake. But when I say simple, I am referring only to the level of skill required to make this cake, and not at all to the depth of its flavor. I love recipes with a catch, and this recipe’s catch is that it’s got not one, but TWO types of vanilla in it. Classic vanilla extract is necessary, but the secret is an additional teaspoon of vanilla bean paste, which adds an extra punch of vanilla as well as flecks of vanilla bean so you KNOW what you’re getting before you even eat it. I used the very last of both my fancy vanilla extract AND my fancy vanilla bean paste, but I can’t imagine a better way for them to go. Taken from this recipe here by Posie Harwood, this cake is the perfect complement to a cup of tea- it’s buttery and dense and rich, and because the cake pan is lined with sugar instead of flour, it’s got a delicate, caramelized crunch on the outside.

To match the simplicity of this recipe, I will keep it short and sweet here as well, because we all know why you’re here and it’s to BAKE not to read! Thank you love you for reading, here we go!

But of course, before we get started, here are 5 things to be happy about today!
ONE. Hot drinks in clear glass mugs.
TWO. Teaching yourself calligraphy by practicing the alphabet over and over.
THREE. Mini succulents in individual pots.
FOUR. The idea that everything happens for a reason, and sometimes not planning is the best way to be.
FIVE. Mint green kitchen appliances.

Let’s bake!!

MAKES: 1 8-inch round cake
PREP TIME: 15 minutes
BAKE TIME: 35-40 minutes

INGREDIENTS

1 cup granulated sugar, plus more for the pan
3 eggs, warmed
1 tsp vanilla bean paste
2 tsp vanilla extract
½ tsp salt
1 cup flour
14 Tbsp butter, melted and cooled slightly

STEPS

ONE. Preheat your oven to 350ºF. Line an 8-inch cake pan with a parchment circle, then grease the sides and bottom of the pan with butter. Coat the buttered pan with white sugar and shake around until it’s evenly coated.

TWO. If your eggs are at anything other than room temperature, warm them in a bowl of hot water for a few minutes, this will help when you’re whipping air into them later. In the bowl of your stand mixer, beat the warmed eggs and cup of granulated sugar for 4 to 5 minutes, until they are doubled in size, pale yellow, and fall in thick ribbons when the mixer is turned off.

THREE. Add the vanilla bean paste, vanilla extract, and salt. If you don’t have any vanilla bean paste, just add an extra teaspoon of vanilla extract to make it three total. Sift the flour over the egg mixture and fold in with a rubber spatula. It’s important to fold gently in order to maintain the air beaten into the eggs and not deflate them!

FOUR. Drizzle the melted butter into the batter and mix, again gently, but until it’s totally incorporated. Pour the batter into your prepared pan and bake for 35 to 40 minutes. The cake will puff in the oven and then sink a little when it’s removed, but that’s normal!

FIVE. Remove the cake from the oven and run a knife around the edges, then allow it to cool for 5 minutes before removing it from the pan. Turn the cake onto a wire rack and continue to cool completely.

This cake is best enjoyed slightly warm with a cup of tea!! xoxoxoxoxoD

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