Sunday Night Cake

Soo.. Anyone know how to get rid of small moths in the house? Since my room was virtually untouched for 6 months, it had a few moths when I got back, that didn't seem to be going away. I put out some naphthalene balls, and now, I'm super sick, with the parents slightly sick. I think I just had an almost-suicide attempt :P

Anyway.. With the sickness, I've been cooped up at home since a few days. I was of course, craving some dessert, and with Secret recipe club's reveal coming soon, I started to browse through my assignment for the month. I got super lucky this month, because Jamie is a part of Club Baked, which essentially is TWD, except with the Baked series of books, that I absolutely LOVE!. And with their new book Baked Elements recently out, they've taken over my mind even more than usual.

I knew immediately I'd make one from their books, and focused in on the Sunday Night Cake because of ingredient availability at home. It's got a weird name, but apparently it's to indicate that you can whip this up in an instant, for family, on a lazy Sunday. And that is exactly what the cake is. Hearty, comforting, and just perfect. The cake is robust, and has an interesting taste with the cinnamon, very right for fall. And the frosting / pudding is super rich and intense, and gives the perfect balance. As I've said countless times, I'm not a fan of the powdered sugar American buttercream, but this puddingy frosting is perfect. I actually have some leftover and hopefully I should be up to trying it with something else too.

Sunday Night Cake

Recipe from Baked Elementsvia Cookin' with Moxie

1 3/4 cups cake flour - I used the substitute of AP flour + cornflour/cornstarch
2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon (I used almost a whole teaspoon, I love cinnamon a little too much)
1 1/4 stick [5 oz /  140 g] unsalted butter - I used salted just fine, omit the salt of course
3/4 cup [150 g] granulated sugar
1/2 cup [110 g] packed light brown sugar
3 large eggs, at room temperature
1 cup sour cream - I used hung/greek yoghurt

Instructions -

1.  Preheat oven to 350 F [180 C]. Grease and line a 9 inch square pan. I couldn't find mine, so I used to 6 inch round pans instead.
2. Sift together flour, baking powder, salt and cinnamon. Set aside.
3. In the bowl of your mixer, cream together the butter and the sugars till light and fluffy. Add the eggs one a time, beating between each addition.
4. Alternately add the flour mixture and the sour cream / yoghurt in a dry, wet, dry, wet, dry pattern. Don't over mix.
5. Pour into prepared pans and bake for 35-40 minutes, until a skewer inserted comes out clean. Cool on wire rack for at least half hour before frosting and serving.