Vanilla Break Compromise Cake Recipes

BAKE OR BREAK PEAR CAKE

Steps:

• Preheat oven to 350° F (175 C in my house).
• Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans. I use my silicon fluted tube pan and don't grease or flour.
• Combine flour, baking soda, baking powder, salt, and cinnamon.
• Scoop out about 1/4 cup of this mixture and combine it with nuts to coat.
• Stir back into the flour mixture.
• In a separate bowl, combine butter, eggs, sugar, pears, and vanilla.
• Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened. Don't overdo it, you want everything JUST moistened.
• Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.
• Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely.

EASY VANILLA CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
• Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
• Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.

VANILLA BREAK COMPROMISE CAKE

Steps:

• Grease or spray 9 x 13 or 10-inch bundt pan.
• Preheat oven to 350° or 325°.
• Mix together thoroughly the flour, baking soda, baking powder and salt in a bowl.
• Mix together thoroughly the three sugars in a bowl.
• Combine butter and sugars until the mixture is creamy and air is well incorporated.
• Add the eggs, one at a time, and the flavoring, beating thoroughly after each addition to emulsify.
• Alternate adding flour and buttermilk, ending with buttermilk. Make sure not to overmix!