Baked Goods Articles

Classic Vanilla Cake

Classic Vanilla Cake

Ingredients

Cake:

2 ½ cups all-purpose flour

2 ½ teaspoons baking powder

½ teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

4 large eggs

1 tablespoon vanilla extract

1 cup whole milk

Vanilla Buttercream Frosting:

1 cup unsalted butter, softened

3 cups powdered sugar 2 tablespoons milk

1 teaspoon vanilla extract

Directions

Make the Cake

1. Preheat Oven: Set to 350°F (175°C). Grease and line two 9-inch round cake pans.

2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.

3. Cream Butter & Sugar: In a separate bowl, beat butter and sugar until light and fluffy.

4. Add Eggs & Vanilla, Beat in eggs one at a time, then add vanilla extract.

5. Alternate Dry & Wet, Gradually add flour mixture and milk in batches, mixing until just combined.

6. Bake: Divide batter between cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

7. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

8. In a bowl, beat butter until creamy.

9. Add Sugar & Vanilla Gradually mix in powdered sugar, vanilla extract, and milk until smooth and fluffy.

Assemble the Cake

10. Spread frosting over one cake layer, place the second layer on top, and frost the entire cake.

Tips

For extra moisture, add 2 tablespoons of sour cream to the batter.

Use cake flour for a softer texture.

Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Fluffy Cinnamon Sugar Donut Muffins

Fluffy Cinnamon Sugar Donut Muffins

Ingredients:
1 ½ cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup milk
⅓ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
¼ cup granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Instructions:
Preheat your oven to 375°F and grease or line a 12-cup muffin tin.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, mix milk, melted butter, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fill each muffin cup about ¾ full with batter. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
In a small bowl, mix ¼ cup sugar and 1 teaspoon cinnamon. Brush the tops of the warm muffins with melted butter, then dip them in the cinnamon sugar mixture.

Sour Cream Coffee Cake

Sour Cream Coffee Cake

This cake is soft, buttery, and filled with layers of cinnamon sugar and nuts.

Ingredients:

For the Cake:

1 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sour cream

For the Filling and Topping:

1/2 cup brown sugar

1/2 cup chopped pecans or walnuts

1 teaspoon cinnamon

Instructions:

Preheat Oven: Preheat to 350°F (175°C) and grease a bundt pan.

Make the Batter: Cream butter and sugar until fluffy. Beat in eggs and vanilla. Add dry ingredients, alternating with sour cream, until combined.

Layer the Cake: Pour half the batter into the pan. Sprinkle with half the cinnamon-sugar mixture. Repeat with remaining batter and topping.

Bake: Bake for 45–50 minutes. Cool for 10 minutes before removing from the pan.

OATMEAL RAISIN COOKIES- BAKERY SIZE

OATMEAL RAISIN COOKIES- BAKERY SIZE

1 cup salted butter, slightly soft

1 cup light brown sugar

2 Tbsp pure maple syrup

1/2 cup granulated sugar

2 large eggs

1/2 cup cake flour

2 cups all purpose flour

1 tsp cornstarch

3/4 tsp baking soda

Pinch of salt

1/2 tsp pumpkin pie spice

1/8 tsp Farm Stand Kitchen Nutmeg, freshly grated.

1 1/2 cups Old Fashioned Oats

1 1/2 cups raisins

1 cup nuts, if desired

Coarse or granulated sugar for tops

Instructions

Preheat oven to 375F. Line a cookie sheet with parchment paper. Set aside.

In a large bowl, cream together the butter, brown sugar, maple syrup and sugar till creamy. Add the eggs and beat for 1 minute.

In another bowl, whisk together the cake flour, all purpose flour, cornstarch, baking soda, salt, pumpkin pie spice and nutmeg. Add the dry ingredients to the creamed mixture and combine. Stir in oats, raisins and nuts, if using.

For bakery sized cookies, make cookies using a 1/4 cupful of dough. Place them 3 inches apart on the prepared sheet. Bake for 7 minutes then using a drinking glass, lightly flatten the tops by pressing them down gently. Lightly sprinkle with sugar. Continue to bake for 7-8 minutes longer, or until the edges are golden brown.

Remove from oven and transfer to a cooking rack. Makes 16 bakery size cookies. Store in a covered container.

Freezes well.

NOTES: For taste and correct texture, no substitutions of ingredients. Cake flour is found in the grocery store beside all purpose flour. It comes in a box. This is a bakery sized cookie, I don’t recommend making smaller ones. It was created as a bakery size cookie. This cookie has a different texture than most oatmeal raisin cookies. It’s cake-like, with a chewy top..hence the cake flour addition. A special texture!

Quick Dinner Rolls

Quick Dinner Rolls

Quick Dinner Rolls

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