MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Christina Tosi's Crockpot Cake
Categories: Cakes, Desserts
Yield: 6 servings
1/2 lb Unsalted butter (226 g);
- room temperature
1 1/4 c Granulated sugar (250 g)
1/4 c Light brown sugar (45 g);
- packed
3 lg Eggs
1 1/2 ts Vanilla extract
3/4 c Buttermilk (180 ml)
1/3 c Neutral oil (80 ml)
1 1/2 c Cake flour (180 g)
1 ts Baking powder
1 ts Kosher salt
Put all but 1 tb 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 1 tb of butter to grease the interior of a 4 to
6 qt 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.
Recipe by Sam Sifton
RECIPE FROM:
https://cooking.nytimes.com
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