Brown Sugar Butter Cake

This cake base goes well for recipes calling for caramel/butterscotch type of flavors.

Preparation time:45 minutes
Serves:2  9 inch cakes.

2 cups all-purpose flour
2 teaspoon baking powder
3/4 teaspoon salt
2 sticks of butter, at room temperature
1/4 cups granulated sugar
1 cups light or dark brown sugar
4 large eggs
1 cups milk
2 teaspoon pure vanilla extract

1.Preheat oven to 325 F(If using aluminum cake pan use 350F the non aluminum pans tend to crisp up quickly around the edges.).Grease and dust the pans with flour.
2.Beat the sugar and butter until well incorporated.Add eggs one by one until incorporated.Mix in milk and vanilla.

3.In a separate bowl sift the flour, baking powder, baking soda and salt.

4.Now slowly add this to the egg mixture and mix just until combined, do not over mix.

6.Transfer to 9 inch round pans and bake for 27-30 mins(if using 350F), 35-40 mins if using 325F.Let cool for 5 minutes and transfer to cooling racks to cool completely.

The cake pans you use make all the difference for this cake.You can use cake liners to avoid the edges getting crispy,you can also cut of the edges for a soft and uniform cake.
Oven temperatures vary, so use the toothpick inserted in the center test, if the toothpick comes out clean your cake is done.


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