1 and 1/2 cups all purpose flour
1 cup plus 2 tbsp almond meal
2 tsp baking powder
1/4 tsp salt
2 sticks (8 ounces) plus 2 tbsp salted butter, at room temperature
1 and 1/2 cups superfine sugar (aka baker's sugar)
2 tsp vanilla extract
4 large eggs
1 cup plus 2 tbsp whole milk
Steps:
1. Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch pan. Line the bottom with parchment paper, grease the paper, and flour the pan.
2. In a large bowl, whisk together the flour, almond meal, baking powder and salt. Set aside.
3. In a second large bowl, with an electric mixer, beat the butter until softened. Add the superfine sugar and beat until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl as needed.
4. Beat in the vanilla
5. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed
6. On low speed, alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour mixture.
7. Pour the batter into the prepared pan and spread evenly. Tap the bottom of the pan on the work surface to get rid of any air bubbles.
8. Bake until a wooden pick inserted in the center comes out clean, 30 to 35 minutes.
9. Cool in the pan on a wire rack for 15 minutes. If necessary, loosen the cake from the sides of the pan with a small knife. Carefully flip the cake upside down onto the rack, peel of the parchment paper, and then turn the cake right side up onto the rack to cool completely.
Note: if you want cupcakes, just line 24 cups of 2 muffin tins with paper liners and fill two-thirds full with batter.
Picture was taken from cookbook.
Credits to: Rosanna Pansino, the book is titled The Nerdy Nummies Cookbook
