Vanilla Buckle
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
My vanilla buckle is one of those wonderful cakes that comes together so quickly yet tastes absolutely homemade and special. With just twenty minutes of prep, you'll have a tender, moist cake ready for the oven in no time. I love that it uses almond milk, which is lower in calories than dairy while keeping the crumb perfectly soft and delicious. The vanilla extract really shines through, creating that comforting flavor we all crave. In under an hour total, you'll have a stunning cake that looks far more impressive than the minimal effort required.
Ella x
Ingredients
- 300 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter
- 4 egglarge eggs
- 10 mLplain vanilla extract
- 5 gbaking powder
- 2 gsalt
- 120 mLunsweetened almond milk
- 50 gconfectioners' sugar
- 100 gunsalted butter, softened
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm x 20cm baking dish and line with parchment paper.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Whisk well to combine.
- 3
In a large bowl, whisk together butter, eggs, vanilla extract, and almond milk.
Tip: Whisk until smooth.
- 4
Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
Tip: Do not overmix.
- 5
Pour the batter into the prepared baking dish.
Tip: Smooth the top.
- 6
In a small bowl, mix together confectioners' sugar and softened butter until well combined.
Tip: Stir until smooth.
- 7
Sprinkle the topping evenly over the batter.
Tip: Use all the topping.
- 8
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Do not overbake.
- 9
Remove from the oven and let cool in the dish for 10 minutes.
Tip: Let cool completely before slicing.
- 10
Cut into squares and serve.
Tip: Enjoy warm or at room temperature.
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