Yield: Yields 2 8-inch round cakes or 24 cupcakes
Reprinted with permission from Sweet Cream & Sugar Cones by Kris Hoogerhyde, Anne Walker, and Dabney Gough, copyright © 2012. Published by Ten Speed Press, a division of Random House, Inc.
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I meant to say I used almond flakes to cover entire surface of my apricot jam filled and covered “great yellow cake.”
Wow. This is indeed a great layer cake. Light and very moist. I love the use of oil in yellow cake because it makes cake more moist, texture more spongy (which I like) and does not harden (unlike butter based cakes) if refrigerated. Of course, butter wins in terms of the flavor
it imparts to cakes but adding a bit more vanilla and/or some citrusy zest to oil based cakes helps. This cake combined with icecream or a buttercream is divine. I also once filled and covered it with apricot jam (and almonds); and it was delicious.
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