MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Christina Tosi's Crockpot Cake
 Categories: Cakes, Desserts
      Yield: 6 servings
 
    1/2 lb Unsalted butter (226 g);
           - room temperature
  1 1/4 c  Granulated sugar (250 g)
    1/4 c  Light brown sugar (45 g);
           - packed
      3 lg Eggs
  1 1/2 ts Vanilla extract
    3/4 c  Buttermilk (180 ml)
    1/3 c  Neutral oil (80 ml)
  1 1/2 c  Cake flour (180 g)
      1 ts Baking powder
      1 ts Kosher salt
 
  Put all but 1 tb of the butter and the sugars in the bowl of a
  stand mixer and cream with the paddle attachment at medium-high
  speed, until the mixture is smooth and pale, approximately 3 to 4
  minutes. Mix in the eggs and vanilla, then continue to mix for
  another 3 minutes, until fluffy. Add the buttermilk and oil and mix
  briefly to combine.
  
  Set the mixer to a very low speed and add the cake flour, baking
  powder and salt, mixing for a minute or so and scraping down the
  sides of the bowl once or twice, until the batter has just come
  together, with no lumps.
  
  Use the remaining 1 tb of butter to grease the interior of a 4 to
  6 qt slow cooker, then pour the batter into the pot. Cover and cook
  on low for somewhere in the neighborhood of 4 to 6 hours, until the
  cake has set and is cooked through at the center. To serve, run a
  knife around the edge of the slow cooker to loosen the cake and
  then carefully invert onto a platter, or simply spoon the cake out
  of the slow cooker.
  
  Recipe by Sam Sifton
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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