1 teaspoon salt 3 teaspoons baking powder. (Sift the flour first and then measure 3 cups. Beat 1 to 2 minutes after each addition, until fluffy. Ingredients 1 cup butter or two sticks or 16 tablespoons I use sweet cream butter that is unsalted 2 cups white granulated sugar 4 eggs 3 cups sifted all-purpose flour or you can use cake flour too. Add this mixture, 1/3 at a time, to the batter. In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Scrape down the sides and bottom of the bowl after each addition. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.Īdd the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Gradually add sugar, and beat on medium until lightened, 3 to 4 minutes, scraping down sides once or twice. Cream butter on medium until softened, 1 to 2 minutes. Sift together the flour, baking powder, baking soda, and salt set aside. Dust the bottoms and sides of pan with flour, and tap out any excess. Add the soft butter and mix until evenly crumbly, like fine damp sand. Line the bottoms of two 8 x 2 inch buttered cake pans with parchment paper. Dump the fruit filling in the bottom of the dutch oven and then pour the cake mix over top. Grease two 8-inch or 9-inch cake pans that are at least 2-inches high, and line the bottom of the pan with a round piece of parchment paper. Mix all of the dry ingredients on slow speed to blend. For easy clean up, make sure to line with aluminum foil and spray with cooking spray. To make the cake: Preheat oven to 350☏/180☌.
Note: Make sure your 8" round pans are at least 2" deep if they're not, use one of the other pan options. Prepare two 8" x 2" or 9" x 2" round pans a 9" x 13" pan or 2 standard cupcake pans (20 to 24 cupcakes total) by greasing and flouring or lining with parchment, then greasing the parchment.
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