Unfortunately, with age, he can no longer eat thousands of calories' worth of saturated fat, so I tweaked around a recipe for his birthday substituting butter for olive oil. I'd made olive oil cakes before, but I hadn't anticipated how delicious this one would turn out. With a lemon-vanilla glaze, it's a show stopper.
1 & 1/2 tsp vanilla extract
1 vanilla bean, split lengthwise
1/4 cup + 2 tbsp + 4.5 tsp olive oil (I know it's weird, but since you're substituting about a stick of butter or more, it's worth the extra measuring)
3/4 cup sugar
1/4 cup brown sugar
2 large eggs + 1 egg yolk
1.5 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk - or if you don't want to buy a quart of buttermilk for a half cup, make your own by mixing 1/2 cup regular milk with 1/2 tablespoon vinegar, and let sit five minutes. Buttermilk.
1 cup powdered sugar
2 tsp (or more) milk
1 tsp vanilla extract
bourbon (optional, but recommended)
Preheat the oven to 325 degrees.
Now, as a disclaimer, I hate when recipes make you mix everything separately first, and then combine it all together. All those wasted dirty dishes! All that cleanup. Ugh.
Not this girl. I tend to skip steps. Not only because I hate cleanup, but also because I can't follow directions to save my life.
That's what a master's degree will get you. Can't follow directions. But I could probably write you a 10-page research paper at a moment's notice.
Mix eggs, sugars, vanilla, and oil. The original recipe has me mixing the eggs with butter and then adding the eggs one at a time. No thanks.
Save your vanilla bean pod to make vanilla sugar! (combine a cup of sugar with a vanilla bean, and put in a sealable container - voila)
|And yes, that IS an ice cream maker in the background...|
Plop your flour, baking powder, and salt in a sifter. No mixing in a separate bowl. Sift into the mixture, alternating with the buttermilk. Beat until just blended.
Once the cake is cool, pour over the glaze.