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Ingredients
- For cake:
- 2 cups all-purpose flour ** (see additions below)
- 1 1/4 teaspoon baking powder
- 3/4 cup salt
- 1 1/2 sticks unsalted butter
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk
- **To add spiced flavors to the cake, sift in with flour:
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- For the glaze:
- 2/3 cup granulated sugar
- 1/3 cup water
- 1 teaspoons extract
Details
Servings 16
Preparation
Step 1
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325 degrees F. Grease the stadium pan and dust with Wondra flour; tap out excess flour.
To make cake, over a sheet of waxed paper, sift together the flour, baking powder, salt (and optional spices); set aside.
In the bowl of an electric mixer with flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the brown and granulated sugars and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Beat in the banilla just until incorporated, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour mixture. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the granulated sugar and water and heat until the sugar is dissolved, about 2 minutes, then boil for 1 minute. Remove from the heat and stir in the vanilla.
Tap the cake gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely, at least 2 hours, before serving.
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