All, Dessert, Recipes
Fourth of July Slab Cake
We believe the classic Fourth of July cake is due for an upgrade; so, we decided to take matters into our own hands.
This vanilla-bean studded take on the patriotic treat maintains a patriotic flair thanks to the red, white, and blue palette, but leverages real vanilla beans for a far more sophisticated flavor than your former store-bought fave.
How to Make It
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp fine sea salt
- 1 ½ cups granulated sugar
- ¾ cups unsalted butter, at room temperature, plus more for greasing pan
- 1 vanilla bean, seeds scraped, pod reserved for another use
- 3 large eggs
- 1 tsp almond extract
- 1 ¼ cups whole milk
- 1 ½ cups 35% cream
- 1 tbsp icing sugar
- Mixed fruit such as blueberries, blackberries, strawberries, raspberries, cherries or currants
Instructions
- Position rack in center of oven. Preheat to 350°F. Generously butter a 9 x 13-inch metal baking pan. Line bottom with parchment paper, overhanging the edges on the two shortest sides. Dust with flour. Set aside.
- In a medium bowl, whisk the flour with baking powder and salt.
- Using a stand mixer fitted with the paddle, beat sugar with the butter and vanilla seeds on medium speed until very light and fluffy, about 2 minutes. Add eggs, one at a time, scraping down sides if needed, just until combined. Add almond extract. Add flour-mixture to butter mixture in three parts, alternating with milk in two parts. Scrape batter into prepared pan; smooth top.
- Bake in the center of the oven until a tester inserted into the center of the cake comes out clean, about 40 to 45 minutes. Transfer to a wire rack to let cool completely in pan, 1 hour 30 minutes.
- Using parchment edges, carefully lift cake out of pan. Remove parchment, if desired. Set on a serving platter.
- Whisk cream with icing sugar in a large bowl until soft peaks form. Spoon over cake, swooping with the back of spoon. Top with fruit. Serve immediately.
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