Cuisinart SM-70 - Stand Mixer - SM-PM Pasta-Maker Attachment Recipes page 54

2 cups cake fl our
2 teaspoons baking powder
½ teaspoon salt
½ pound unsalted butter,
at room temperature
1¼ cups granulated sugar
3 large eggs
2 large egg yolks
2 teaspoons pure vanilla extract
¾ cup buttermilk
golden
Very versatile, all-occasion cake.
Makes two short 9-inch layers
Preheat oven to 350°F. Butter and fl our two 9-inch
pans. Cut a circle of wax paper or parchment paper to
fi t the bottom inside of the pan. Place the circle inside
the pan and butter and fl our it as well.
Sift the fl our, baking powder, and salt together in a
mixing bowl and reserve.
Place the butter in the Cuisinart
the fl at mixing paddle. Turn to speed 2 to cream the
butter, about 30 seconds. Add the sugar with the stand
mixer running on speed 2. Mix until the sugar and
butter are well creamed and light, about 2 minutes.
Scrape the bowl and paddle and mix again for another
30 seconds. With the stand mixer running on speed
1, add the eggs and yolks, one at a time, making sure
each is incorporated before adding the next. Mix in the
vanilla. Scrape the bowl and paddle. With the stand
mixer running on speed 1, add the dry ingredients and
buttermilk alternately, beginning and ending with the
dry ingredients. Increase to speed 2 and run for about
20 seconds. Scrape the bowl completely to make sure
all ingredients are evenly incorporated.
Pour batter evenly into prepared pans.
Bake in preheated 350°F oven for 30 to 35 minutes.
The cakes should be slightly puffed and golden and a
cake tester should come out clean.
Allow to cool on a wire rack. Once cool to the touch,
release cakes from pan and continue to cool completely
on the wire rack before frosting.
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mixing bowl. Insert
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