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Farmer's Daughter Cake: The Moistest, Most Flavorful Cake You'll Ever Taste


 
Hey there, bakers! Got a little farm-style sweetness on your mind? Today, we're taking a rustic spin and bringing the countryside charm right into your kitchen with a classic Farmer's Daughter Cake. This cake is the kind of comfort food that has everyone asking for seconds, with that homestyle feel that just wraps you up like a cozy blanket. We're talking about a soft, scrumptious cake paired with a glossy, rich frosting that'll get your taste buds whistling dixie! It's time to roll up your sleeves, don your apron, and start creating some mouthwatering magic with this straightforward recipe.

Let's break it down now. We'll go step-by-step so you can whip up this delightful treat with no fuss and loads of flavor. Your kitchen's about to smell heavenly, and you'll soon have the perfect sweet centerpiece for your table. Ready to bake up a storm? Let's get to it!

Farmer's Daughter Cake Recipe

For the Cake:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup sugar
  • 1 cup heavy whipping cream

For the Frosting:

  • 4 ounces unsweetened chocolate
  • 1/2 cup cold milk
  • 1 1/3 cups sugar
  • 2 egg yolks
  • 1 generous tablespoon butter
  • 1 teaspoon vanilla extract

Let’s Bake the Cake:

  1. Start by preheating your oven to 350°F (175°C). Grease and flour an 8x8x2-inch pan, or just hit it with some baking spray.
  2. Get your dry ingredients acquainted by whisking together the flour, baking powder, and salt in a bowl.
  3. In a bigger mixing bowl, beat the eggs, vanilla, almond extract, and sugar until they’re all chummy. Pour in the cream and mix until it's just combined.
  4. Gently fold the dry mix into the wet mix. Stir it until it’s smooth, but don’t overwork it.
  5. Transfer the batter to your prepped pan and smooth the top like you’re buttering up a sweet deal.
  6. Bake it for 35-40 minutes. Test it with a toothpick. If it comes out clean, you’re golden (and so is your cake). Don’t worry if the top cracks – it’s all part of its rustic charm.
  7. Cool it in the pan for 5 minutes, then flip it onto a rack to cool completely. When it's ready, place it right-side-up on a cake plate.

Time for Frosting:

  1. Stir together the milk and sugar in a heavy saucepan. Add the chopped chocolate and stir over medium heat until it’s all smooth and melted. Keep stirring — don't let it burn!
  2. Take a little bit of this warm chocolatey goodness and whisk it with your egg yolks in a separate bowl. We’re "tempering" here – slowly warming the yolks so they don’t turn into scrambled eggs when you combine everything.
  3. Bring the chocolaty egg mix back to the saucepan, keep whisking, and give it a minute on low heat.
  4. Turn off the heat, move the saucepan to a cool surface, stir in the butter and vanilla, and let it cool down. If you’re in a hurry, pop it into the fridge for a bit.
  5. Once it’s cooled, beat it for 10-15 minutes until it looks like a shiny, divine river of chocolate, about as thick as corn syrup.
  6. Slide some wax paper under the cake's edges for a clean frosting job. Drizzle half the frosting onto the cake and wait a second.
  7. Gently pour more frosting, and guide it with a spatula to cover the cake beautifully.
  8. If the frosting tries to escape down the sides, no problem. Spoon it back up top. Carefully remove the wax paper, and stand back to admire your work.

Give your Farmer's Daughter Cake a couple hours to set the icing before serving. Now, slice it up and serve a piece of the good life. Enjoy the fruits of your labor with this deliciously classic cake that'll have everyone tipping their hat to the chef!

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