I have to say that everything went smoothly today; no mishaps with lost (or found) photos or additional broken bowls.
In fact, this cake went together quickly and easily. I can see it becoming a favorite of ours here at home for that reason alone.
Well, okay, it also tasted pretty darn good, too.
The recipe was found on www.myrecipes.com, where you can see the original recipe, without my changes.
- 1/2 cup butter, softened
- 1/2 cup coconut oil
- 2 cups sugar
- 5 large eggs, separated
- 2 teaspoons vanilla extract
- 1-1/2 teaspoons almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
1. Beat the butter and coconut oil on medium speed with an electric mixer until fluffy.
2. Gradually add sugar, beating well to incorporate.
3. Add egg yolks, one at a time, beating until blended after each addition.
4. Add vanilla and almond extracts; beat until blended.
5. Combine flour and baking soda, and add to butter mixture alternately with buttermilk. Begin and end with the flour mixture, beating on low speed until blended after each addition.
6. Beat egg whites until stiff peaks form, and fold into the batter.
(Okay, I admit it, I overbeat mine this time. It didn’t seem to make any significant difference in the final outcome of the cake. That’s my story, and I’m sticking to it.)
7. Divide into 2 8-inch (I used 9-inch with excellent results), greased and floured cake pans.
8. Bake at 325 degrees for approximately 30-35 minutes.
9. Let pans cool 10 minutes before inverting them onto a cooling rack.
This cake had a very light texture and it held together well. It was moist and tender.
In a word: delicious!
Can’t wait to see what’s next. Oh, wait – I already know. LOL!