Found in SL April 2024 and here
Cake:
Baking spray
1 1/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
2/3 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tsp. vanilla extract
1/3 cup whole milk, at room temperature
Topping:
3/4 cup packed dark brown sugar
1/4 cup heavy whipping cream
3 Tbsp. unsalted butter, softened
1/2 tsp. kosher salt
Flaky sea salt (such as Maldon)
Preheat oven to 350°F. Coat a 6-cup mini Bundt tray with baking spray; set aside.
Whisk together flour, baking powder, and kosher salt in a medium bowl; set aside. Beat butter and granulated sugar with a hand mixer in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Add egg and egg yolk, 1 at a time, beating until combined after each addition. Beat in vanilla until combined, about 30 seconds. Gradually add flour mixture in thirds, alternating with milk, beating just until combined after each addition and stopping to scrape down sides as needed.
Divide batter evenly among prepared wells in Bundt tray (about 1/2 cup each); smooth tops using the back of a spoon. Firmly tap tray on counter several times to release any large air bubbles.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let Cakes cool in tray on a wire rack 10 minutes. Remove from tray; let cool completely on wire rack, 1 to 2 hours.
When Cakes are cool, add brown sugar, cream, butter, and kosher salt to a small saucepan. Bring to a boil over medium-high, stirring often. Reduce heat to medium-low, and cook, stirring often, 1 minute. Remove from heat; transfer Topping to a small heatproof bowl, and let cool slightly, uncovered, at room temperature 10 minutes. Spoon Topping over cooled Cakes as desired. Garnish each Cake with sea salt.
Baking spray
1 1/3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. kosher salt
2/3 cup unsalted butter, at room temperature
1 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
2 tsp. vanilla extract
1/3 cup whole milk, at room temperature
Topping:
3/4 cup packed dark brown sugar
1/4 cup heavy whipping cream
3 Tbsp. unsalted butter, softened
1/2 tsp. kosher salt
Flaky sea salt (such as Maldon)
Preheat oven to 350°F. Coat a 6-cup mini Bundt tray with baking spray; set aside.
Whisk together flour, baking powder, and kosher salt in a medium bowl; set aside. Beat butter and granulated sugar with a hand mixer in a large bowl on medium-high speed until light and fluffy, about 3 minutes. Add egg and egg yolk, 1 at a time, beating until combined after each addition. Beat in vanilla until combined, about 30 seconds. Gradually add flour mixture in thirds, alternating with milk, beating just until combined after each addition and stopping to scrape down sides as needed.
Divide batter evenly among prepared wells in Bundt tray (about 1/2 cup each); smooth tops using the back of a spoon. Firmly tap tray on counter several times to release any large air bubbles.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let Cakes cool in tray on a wire rack 10 minutes. Remove from tray; let cool completely on wire rack, 1 to 2 hours.
When Cakes are cool, add brown sugar, cream, butter, and kosher salt to a small saucepan. Bring to a boil over medium-high, stirring often. Reduce heat to medium-low, and cook, stirring often, 1 minute. Remove from heat; transfer Topping to a small heatproof bowl, and let cool slightly, uncovered, at room temperature 10 minutes. Spoon Topping over cooled Cakes as desired. Garnish each Cake with sea salt.
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