It's been awhile. Sorry that I've been away for so long to all of my 10 fans who told me they miss my blog posts and wish that I had new recipes for them, but guess what--I'm back!
I tried a new recipe a little while back for Mother's Day, a holiday annually filled with barbecues and cookouts. My family of course, who would never break from tradition (the way I like it), had a barbecue like the rest of the world. The recipe I tried was for a vanilla poundcake. I mostly wanted to try it out because I had cream cheese in the fridge and needed something to go with my favorite cream cheese icing, but this cake also served another purpose, one I secretly didn't realize i need it to serve. This cake is suppperr rugged. It's not too elegant...it's nothing fancy..but it tastes pretty good!
If I have any regrets with this recipe, it's that I insisted on making it in two 9" rounds. This wasn't the best idea, because the cake dried out slightly. Ideally, this should be made in a loaf pan or at largest, a bundt.
Ingredients are as follows:
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
3 cups all-purpose flour (I substituted 2 and 3/4 cake flour to keep it lighter)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature (or 1 cup milk with a tablespoon white vinegar if you forgot buttermilk at the store, like me :()
1 teaspoon pure vanilla extract (You can definitely up this a little, to get a vanilla flavor I used about a tablespoon)
Preheat the oven to 350. Grease up two 9" rounds (although as I said, this made it a little too dry so if you'd rather, use 1-2 loaf pans.
Cream the butter and sugar in a bowl until light and fluffy (3-5 minutes depending on your mixer). With the mixer on, beat in the eggs, 1 at a time.
In another large bowl, combine the flour, baking powder, baking soda, and salt. In another small bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the creamed sugar/butter batter, trying to begin and end with the flour.
Divide the batter evenly between the pans, and bake for 26-38 minutes (check it occasionally, you never know). If you use loaf pans instead, it'll be more like 45 to an hour.
Proceed to FROSTING!
If you're a longtime Teenwithtaste fan, you'll know that this recipe is the same as the one I use for my Red Velvet Cake's cream cheese frosting. Sucks to have one good recipe, doesn't it? ;)
However, there's one twist. Going into this Mother's day, my sous chef (my sister), and I knew that my mother has a strange taste for jelly. So, we frantically tried to figure out how to put a layer of raspberry jam in the middle of our vanilla cake!
Turns out, the internet (which knows everything) gave us two helpful hints:
1: Whip the jelly with a whisk in a bowl first. It thickens it slightly, to keep it from flowing all over.
1 pound cream cheese, softened
4 cups sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream together the butter and cream cheese. Then, add the sugar, mixing for anywhere from 3-6 minutes on high, scraping the bowl down occasionally, in order to make it smooth.
Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally).