Guest post by Antonella Delfino.
In most Peruvian homes, families are used to always having homemade cakes, cookies or sweets at hand. Usually eaten in the afternoon, along with piping hot coffee, tea, or hot chocolate (we call this meal “lonche”), these treats may also be enjoyed with the morning breakfast, or given to kids at any time of the day (in the school lunchbox, for example), as a healthier option than processed sweets. Each house has its own preferred recipes, and in this post I want to share my family’s favorite vanilla cake recipe. As you will see, the preparation is very simple, and for that reason my parents made sure it was made very often in their kitchen.
Now I am married and I don’t live with my parents anymore, but I decided to carry on this delicious tradition to my new home. My husband has the aforementioned habit of drinking coffee and having some kind of sweet every afternoon, so he was very pleased with this new item in our family menu.
Vanilla cake goes amazingly well with so many accompaniments. Its soft flavor allows serving it with any kind of ice cream, just to give you one example. Another option is to have it with a variety of sauces; think fudge, berries coulis, dulce de leche, whipped cream, nutela… It also goes great with fruits, such as peaches or pears in syrup, strawberries, raspberries and blackberries.
What about you? Do you have a favorite family dessert?
- ⅔ pound unsalted butter, at room temperature
- 2 ¼ cups sugar
- 4 cups all-purpose flour
- 1 ½ cups evaporated milk
- 3 ½ teaspoons baking powder
- 2 teaspoons vanilla extract
- 6 eggs
- Preheat the oven to 350°F
- Sift the flour together with the baking powder.
- Put the butter with the sugar in the mixer and beat for about 10 minutes, until the butter is creamy and soft. Star at low speed and when the sugar is mixed with the butter turn the speed to high.
- Turn the beater down to slow speed again and add a third of the flour, then a third of the milk and two eggs, then a third of the flour, and so on, until all the ingredients blend completely.
- Add the vanilla and keep beating until everything is mixed.
- Transfer to a greased Bundt pan and bake for 1 hour. Cool in cooling racks.
- Unmold and serve with vanilla ice cream. Ideal for teatime or with coffee.