King Arthur Flour Cake Pan Cake Food

KING ARTHUR FLOUR CAKE PAN CAKE

Steps:

• 1. preheat oven to 350°. Measure all the dry ingredients into an 8 inch or 9 inch round or square baking pan. If you use an 8 inch pan, make sure it is at least 2 inches deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes or indentations.
• 2. Pour vanilla into the first hole, the vinegar into the second and the vegetable oil into the third. Take the cup of cold liquid, water coffee milk etc., and pour it directly over everything in the pan. Note: if you used espresso powder, adding coffee will make this a mocha cake. Stir all ingredients together with your fork until they are well blended.
• 3. Bake for 30 to 35 minutes. Serve at once. Makes 12 to 16 servings.

GOLDEN VANILLA POUND CAKE - KING ARTHUR FLOUR

Steps:

• Preheat the oven to 350°F Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
• In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
• Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. The batter will still look a little curdled, but will have gained a bit of volume.
• Sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick (not pourable). Spoon the batter into the prepared pan.
• To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir.
• Drizzle the topping over the batter.
• Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 60 to 70 minutes (for either size pan), until the cake is golden brown, and a cake tester inserted into the center comes out clean. The center should register at least 200°F on an instant-read thermometer. If you prefer a lighter crust, tent the cake with aluminum foil for the final 10 minutes or so of baking.
• Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack.