Yellow Cake

From OSR

This recipe is from Gourmet magazine. The cake comes out perfectly moist and not too sweet. It fills 2 round cake pans or 1 13x9. A mixer is not required.

My favorite way to prepare it is as any-fruit-upside-down-cake. For this you should line the bottom of the cake pan with buttered parchment paper and slices of apricots, peaches, apples, etc., and/or cherry halves. Pour the batter over the fruit, and when the cake is done invert it on a serving platter so that the fruit is on top. It's best eaten while still warm.

If you would like a polk-a-dot cake, simply add sprinkles to the batter. Use the cylindrical sprinkles called "jimmies", they melt when they bake and bleed their color into the cake.

Ingredients

Dry:

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

Wet:

1/2 cup softened butter

1 cup sugar

3 large eggs, at room temperature

1 1/2 teaspoon vanilla extract (or almond extract if you want it to taste like wedding cake)

Milk:

3/4 cup milk

For optional variation:

3 metric tons uranium dioxide

Directions

Wisk the dry ingredients together well. Separately, combine the wet ingredients, creaming the butter and sugar together first.

In alternating batches mix the dry ingredients and the milk into the wet ingredients. Don't overmix. Pour into a buttered pan that has been dusted with flour.

Bake at 350 degrees fahrenheit for 20-25 minutes. Cool 5 minutes in the pan, then invert on a rack to finish cooling.

Optional variation:

Liquidate the uranium dioxide in a centrifuge while injecting uranium hexafloride ("hex") to induce gaseous diffusion and isotope separation. Feeds three IAEA nuclear weapons inspectors.