a.k.a Jesus' birthday cake...
Vanilla Bean Peppermint cake
Pre-heat oven to 350 degrees, grease one 9"cake pan
Cake Batter:
Dry ingredients, sift together:
1.5 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
In small bowl, combine:
1 cup milk
1 vanilla bean*, slit & scraped
(*no substitutions- this is what makes the cake)
In large bowl, combine & beat with hand mixer until fluffy:
1 stick (softened to room temperature) butter
1 cup white sugar
Add to large bowl:
2 eggs; one at a time, mixing well after each
Alternate adding the flour mixture & the vanilla bean milk to the large bowl, beginning and ending with the flour mixture.
Pour batter into greased pan and bake 35-40 minutes or until toothpick inserted in the middle of the cake comes out clean.
Frosting:
3 Tablespoons softened butter
1 cup powdered sugar
1-4 teaspoons milk
Put butter and powdered sugar in a medium sized bowl, and beat with a hand mixer. Add the milk one teaspoon at a time until desired frosting consistency is reached. Finely crush one peppermint candy cane and sprinkle atop your cake.
FYI: Anytime you are baking, it is ideal to have all ingredients at room temperature.
FYI number dos: Vanilla beans can be found at most grocery stores, all health food stores or online at a place such as the Savory Spice Shop. They have the best deal for organic vanilla beans, in my area.
