Cuisinart CUSTOM CLASSIC TOB-40 - Manual (Page 11)

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1 teaspoon pur e vanilla extract
²∕³ cup plain yogurt (you may use vanilla yogurt, but halve the amount
of vanilla extract in the recipe if you choose to use it in place of
the plain yogurt)
1 . Pr eheat the toaster oven to 350°F on the Bake setting with the rack in position
A .
2 . Butter a 9-inch round cake pan, and then cut a circle out of parchment paper
to fit in the bottom of the pan; reserve .
3 . Sift the flour , baking powder, salt and sugar into a large mixing bowl . Add the
butter . Using a hand mixer fitted with the beater attachments, mix until the
butter is well incorporated into the dry ingr edients, giving the mixtur e the look
of wet sand . This will take 1 to 2 minutes .
4 . In a small bowl or large liquid measuring cup, mix the remaining wet
ingredients together . Gradually add the wet mixtur e to the dry/butter mixture
and beat until combined – be sure to not over-mix .
5 . T ransfer the thick batter to the prepar ed cake pan . Bake for 25 to 30 minutes,
or until a cake tester comes out just clean .
6 . Let pan rest on a cooling rack for 15 minutes . Remove cake from pan, but let
it cool completely befor e frosting .
Note: The cake can be used as one thick layer , but it is most impr essive when
halved . T o do so, use a serrated knife and evenly and carefully slice in half,
horizontally, thr ough the center .
Nutritional infor mation per serving:
Calories 235 (49% from fat) • carb. 27g • pro. 3g • fat 13g
sat. fat 8g • chol. 101mg • sod. 152mg • calc. 48mg • fiber 0g