Goddess Cake
Not quite a yellow cake, not quite a white cake, but deliciously different. Dense and very moist, it is wonderful served with fresh berries and cream, and also lends itself well to flavoring with jam, citrus zest, or poppy seeds. This yields two 8 inch layers, but it can also be made in a 13 x 9 inch pan.
Yield 8 servings
Ingredients
2 cups butter
1 tablespoon vegetable oil
2 cups sugar
4 eggs
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (see note)
1 tablespoon vanilla
additional oil (or cooking spray) and flour for preparing pans +
| 1 | Preheat oven to 350°F. Prepare two 8 inch cake pans by oiling and dusting with flour. You may also line bottoms with parchment, wax paper, or bakeliner. Parchment must be oiled and floured as well. |
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| 2 | With an electric mixer, cream butter, then add oil and sugar. Beat until fluffy. Add eggs and beat until completely incorporated. |
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| 3 | In a large mixing bowl, whisk together dry ingredients. |
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| 4 | Add dry ingredients to butter mixture and mix well. |
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| 5 | Add buttermilk and vanilla and blend until smooth. The batter will resemble a broken hollandaise, but this is ok. |
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| 6 | Pour batter into prepared pans. |
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| 7 | Bake for 35-45 minutes or until springy to the touch, and cake tester comes out clean. (Sheet cake may take 5 minutes longer.) |
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notes
Buttermilk powder may be used. 4 tablespoons buttermilk powder and 1 cup of water equals one cup of buttermilk. Combine the powder with dry ingredients, then add water where the recipe calls for the buttermilk.
