Small Batch Baking
Place a rack in the center of the oven and preheat the oven to 350F. Grease the inside of the cans and lightly dust them with flour, tapping out the excess. Place the cans on a baking sheet for easier handling and set aside. Place the buttermilk and baking soda in a small bowl and whisk until the baking soda is dissolved. Add the egg yolk, vanilla and melted butter and whisk to combine. Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well. Add the buttermilk mixture and whisk just until blended and smooth. Spoon the batter into the prepared cans, dividing it evenly between them. Bake the cakes until a toothpick inserted into the center of one comes out clean bout 25 minutes. Remove the baking sheet from the oven and transfer the pans to a wire rack to cool for 15 min. Run a thin sharp knife around the edge of each can and invert them to release the cakes. To frost the cakes, cut each in half horizontally. Spread a layer of the frosting about 1/4 inch thick on the cut side of one cake half, then stack the other half on top of it. Frost the top and sides of the cake. Repeat with the remaining cake and frosting.
You may be surprised to know tat when you cut off the tops of empty 14 to 15 oz cans neatly with a can opener, remove labels and wash out the can thoroughly in the dishwasher, The 14 to 14.5 oz can hold just the right amount of batter for a two layer cake and n 8oz can is a good size for baking single layer cakes. For easy removal of the baked cakes, you simply butter the inside of the can and cut out a circle of parchment to fit smugly into the bottom. Be sure to use only cans that have no dents or nicks.
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Serving Size: 1 Serving (227g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 939 | ||
Calories from Fat: 527 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.6g | 78 % | |
Saturated Fat 36.8g | 184 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 154.5mg | 48 % | |
Sodium 217.7mg | 8 % | |
Potassium 153.8mg | 4 % | |
Total Carbohydrate 97.6g | 29 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 96g | ||
Protein 8.5g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 939
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