Subj : Crockpot N.Y. Times - 46
To : All
From : Dave Drum
Date : Mon Apr 01 2024 05:51 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Christina Tosi's Crockpot Cake
Categories: Cakes, Desserts
Yield: 7 servings
1/2 lb (226 g) unsalted butter;
- room temp
1 1/4 c (250 g) granulated sugar
1/4 c (45 g) packed light brown
- sugar
3 lg Eggs
1 1/2 ts Vanilla extract
3/4 c (180 ml) buttermilk
1/3 c (80 ml) neutral oil
1 1/2 c (180 g) cake flour
1 ts Baking powder
1 ts Kosher salt
Put all but 1 tablespoon of the butter and the sugars in
the bowl of a stand mixer and cream with the paddle
attachment at medium-high speed, until the mixture is
smooth and pale, approximately 3 to 4 minutes. Mix in
the eggs and vanilla, then continue to mix for another 3
minutes, until fluffy. Add the buttermilk and oil and
mix briefly to combine.
Set the mixer to a very low speed and add the cake
flour, baking powder and salt, mixing for a minute or so
and scraping down the sides of the bowl once or twice,
until the batter has just come together, with no lumps.
Use the remaining tablespoon of butter to grease the
interior of a 4 to 6 quart slow cooker, then pour the
batter into the pot. Cover and cook on low for somewhere
in the neighborhood of 4 to 6 hours, until the cake has
set and is cooked through at the center. To serve, run a
knife around the edge of the slow cooker to loosen the
cake and then carefully invert onto a platter, or simply
spoon the cake out of the slow cooker.
by Sam Sifton
YIELD: 6 to 8 servings
RECIPE FROM:
https://cooking.nytimes.com
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