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

 Uncle Dirty Dave's Archives

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