My turn to bake the yeasted sugar cake. I added a couple of drops of lemon oil, and ¼ t. vanilla extract.
The recipe is old enough not to provide weights. I used 125 grams per cup of flour (total 250 grams). That done and with that amount of flour, there wasn’t a chance of turning this out on to a floured surface to shape it into a disk. I poured the very liquid batter straight into the pan, melted the butter to brush on top, sprinkled the sugar, and gave it a total 20 minutes for the 2nd rise (it was moving fast). At that point, it had come within roughly 7/8” of the rim, and had good structure when you jiggled it.
All said and done, the cake came out great - very flavorful with nice texture. It’s large, and worth the investment of two eggs. Half the sugar is in the topping, so the body itself is not too sweet. We had ours with strawberries from the freezer (thawed to room temp), and might add a few bananas to our slice tomorrow.
I would like to try baking this cake again using slightly more flour (280 grams?). It can certainly take it. I would also be interested to hear from anyone else baking this cake what their flour weight was. I will use a spring-form pan next time to facilitate service, but one doesn’t have one, a standard pan will work fine.
