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2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
4 tsp baking powder
1 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup milk
1 tsp vanilla
1/4 tsp almond extract
3 eggs
Preheat oven to 350F (180C). Lightly butter a 9x13-in. (3 L) baking dish, or two 8-in. (23-cm) round baking pans, then line with parchment or waxed paper. For cupcakes, place 24 paper baking cups in two muffin tins. In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Cut butter into cubes and add to flour along with 3/4 cup (175 mL) milk, vanilla and almond extract. Beat on low speed with an electric mixer for 1 min. Add eggs and remaining 1/4 cup (50 mL) milk. Beat on medium-low speed for 2 min. Pour batter into prepared pan(s). If making cupcakes, fill 1/2 full. Lightly tap pan(s) on counter to prevent large air bubbles from forming.
Bake in centre of oven until a cake tester inserted in centre of cake comes out clean, 35 to 40 min for a 9x13-in. (3-L) pan or two 8-in. (23-cm) baking pans or 20 to 25 min for cupcakes. Cool cakes in pans for 10 min, then run a knife around inside edge of pan(s). Turn onto a baking rack and cool. If baking ahead, wrap in plastic wrap. It will keep well at room temperature overnight or wrap in foil and freeze up to 4 months.
Calories 140, Protein 2.4g, Carbohydrates 22.2g, Fat 4.8g, Fibre 0.4g, Sodium 159mg.
Let this all-purpose cake, with its whisper of almond extract, serve as your standby for special occasions or an easy everyday indulgence.
In a small bowl, microwave 2 squares (56 g) chopped bittersweet or semi-sweet chocolate on medium for 1 to 2 min. Stir until smooth. Let cool. Prepare batter above, but omit almond extract. Scrape 1/4 of batter into another bowl and stir in chocolate until evenly mixed. Scrape remaining vanilla batter into prepared pan(s). Drop spoonfuls of chocolate overtop. Using a knife, swirl for a marbled effect.
Prepare batter, adding 11/2 tsp (7 mL) cinnamon, 3/4 tsp (4 mL) each ground ginger and nutmeg and 1/4 tsp (1 mL) allspice to dry ingredients.
Prepare batter, adding 4 tsp (20 mL) maple extract along with vanilla. Omit almond extract. Then fold 1/2 cup (125 mL) finely chopped walnuts into batter.