Simple White Cake.

Ever since I went on this "allergy discovery diet" I've been intensely missing the things I need to exclude from my diet— vanilla, chocolate, spices, tomatoes, curry, wine, gin, hot sauce. I'll be able to eat them soon but for now I had to find something to fill in the void of sweets that I can't have.

I found this white cake recipe on Allrecipes.com, and I just substituted coconut extract for the vanilla. It came out perfect— soft and tender, with just a hint of coconut flavor. I got the chance to break out my pure cane sugar from Whole Foods and that really made the difference; cane sugar tastes so much better than regular refined white sugar.


The best part was that it was so easy. I got the ingredients together and got it in the oven in 5 or 10 minutes, and was able to keep doing homework while it was baking!

Simple White Cake
Recipe courtesy of Allrecipes.com

Ingredients:
1 cup sugar (I used organic cane sugar)
1/2 cup butter
2 eggs
2 tsp. vanilla extract (or coconut)
1 1/2 cups all-purpose flour
1 3/4 tsp. baking powder
1/2 cup milk

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.