One of the perils of working from home is that I don’t get out much. Some days the only conversations I have are with the clerks at the grocery store. My office companion, Luke, the wonder dog, and I take a couple of walks every day. Luke is an enthusiastic and charming fellow, but his conversational skills are minimal. I can’t remember the last book he read, and he never minds that I do the crossword puzzle in ink. He might comment that I will never catch a squirrel, or that I don’t sniff mailboxes with gusto. And he would be right.
When Luke and I go on walkabout I usually have my earbuds firmly planted. I listen to several podcasts, and often feel that the folks on these podcasts are my real office co-workers. Podcasts are the intimates of solitary freelancers, nursing mothers and the sleepless. Every week Julia Turner, Dana Stevens and Stephen Metcalf charm my socks off. Their Slate Culture Gabfest podcast is full of good humor, insight, wit and bon mots. They merrily discuss popular culture with aplomb; dissecting current memes, television, music, and movies. Where else can I go for brilliant water cooler conversation? And one week, a couple of months ago, Julia (Yes, I do call her “Julia” in my cheeky fashion.) rhapsodized poetical about a recipe she had found in the Smitten Kitchen Cookbook for the perfect cake. I looked up the recipe and filed it away for another day.
And today is the day! It’s time to forget about winter, and move on to celebrating Spring! I have had the delightful television baking experience of The Great British Bake Off to fan my enthusiasm for home baking, and what better way to pay homage to Spring than with Smitten Kitchen’s Best Yellow Layer Cake? While you are poking through the brown oak leaves under the side yard hedge, looking for tender green daffodil shoots, you will be much happier knowing that there will be a slice of cake and a tall cold glass of milk waiting for you in the kitchen. The squirrels have retreated, so Luke has to stick with kibble, which always makes him very happy.
Smitten Kitchen’s Best Yellow Layer Cake
“Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake
4 cups, plus 2 tablespoons cake flour (not self-rising)
2 baking powder
1 1/2 teaspoons baking soda
1 teaspoon table salt
2 sticks unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.”
The Smitten Kitchen goes on to suggest that you use a chocolate icing, but I am feeling too cheerful and full of new spring hope. I am making a light, lemon-y icing instead.
Lemon Buttercream Icing
1 stick butter – room temperature
3 cups confectioner’s sugar
1 tablespoon vanilla extract
1-2 tablespoons fresh lemon juice
1-2 tablespoons half and half or milk
Beat the butter in the bowl with and electric mixer until it is fluffy. Add the confectioner’s sugar just a few tablespoons at a time. Add the salt and vanilla extract. Continue adding confectioner’s sugar, alternating with splashes of cream (or milk) and lemon juice Add more cream (or milk) if you like thinner frosting. You will need to double this recipe if you want to have tidy frosted sides to the cake.
Scrumptious! Thank you, Julia Turner!
You can find more charming intelligent folks on the Slate Panoply podcast network who discuss sports, finance, politics, the Supreme Court and even our friends from Food 52 with a podcast called Burnt Toast: http://www.panoply.fm/shows
More of Julia, Dana and Stephen:
“In Britain, a cup of tea is the answer to every problem.
Fallen off your bicycle? Nice cup of tea.
Your house has been destroyed by a meteorite? Nice cup of tea and a biscuit.
Your entire family has been eaten by a Tyrannosaurus Rex that has travelled through a space/time portal?
Nice cup of tea and a piece of cake.
Possibly a savoury option would be welcome here too, for example a Scotch egg or a sausage roll.”
― David Walliams