Cuisinart CUSTOM CLASSIC TOB-40 User Manual
Page 11
14
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