The picture above is a bit of a testament to my life right now! I am running in so many directions at once lately, that I don’t even have time to make this cake, called the Busy Day Cake, turn out as it is supposed to. Thankfully all the directions I’m running in are good ones, or the mini meltdown I had when I willfully destroyed this lovely cake would have been a lot worse!
Let me set the scene. Oh no. It’s Friday. That little “W” on my calendar means it’s a "Writing Day", which means I need to post…nothing I've made this week has been particularly photographable…hmmm…why did I pick a Friday? Especially the Friday before Bazaar Bizarre Summer Fair, which my small tee design business will be participating in. I’ve been working from home/screwing around all day. What’s easy to make that I have all the ingredients for that we can all enjoy tomorrow…Lottie and Doof’s Busy Day Cake!!! Okay awesome.
So I mix up the cake, stick it in the oven, and head into the basement with my business partner extraordinaire to pick out some blank tees for last minute printing. As we’re finishing up my spidey-cake-sense goes off…OH MY GOD WHAT TIME IS IT THE CAKE IS BURNING DOWN. I sprint upstairs. Oh no it’s too brown…(fight or flight takes over)…TOO GOLDEN BROWN! Must get it out of pan to cease cooking process...then I black out and the next thing I know the cake is in several ragged pieces that could not even kindly be described as rustic. Sigh. Fallible, fallible me.
Somehow this cake is actually still quite delicious. Here is a pic of what it SHOULD look like, on Lottie & Doof, because that dude does not mess around. I also recently made this from his site, which was completely amazing, and I managed not to mess it up because hey, it’s a plate of tomatoes.
Hopefully you can achieve this buttery, magical…urm…easy cake without the drama. I’ll bet you can. All you need to do is pay attention and follow the simple directions. I have in the past and it is a real treat…even the broken pieces taste like success.
Busy Day Cake
from Lottie & Doof
8 tablespoons butter (1 stick) at room temperature
1 1/4 cups granulated sugar
3 large eggs
2 cups sifted all-purpose flour
1/2 cup buttermilk, at room temperature
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon freshly ground nutmeg
Preheat oven to 375˚. Butter and flour a 9-inch springform pan (or regular cake pan, this has worked for me in the past with this recipe).
Beat butter and sugar in the bowl of a stand mixer until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Scrape down the sides of bowl. Add the flour in 3 parts, alternating with the buttermilk, starting and ending with the flour. Make sure each addition is incorporated before adding the next. Add the salt, vanilla, baking powder and nutmeg and mix until combined.
Spread the butter in the prepared pan, smoothing the top. Bake until top is golden and tester inserted in center comes out clean, about 40 minutes. Let cool for 10 minutes before serving (seriously, or it will fall apart, which I sadly experienced.)