Sometime in 2020, fed up with trying to pick a cake recipe every time I wanted to bake, I decided to just combine the best parts of my favorites and see if it worked. Not surprisingly, it did, and I’ve been using it as my standard cake recipe since. It adapts well to substitution for milk and eggs, does beautifully with half whole-grain flour, and will probably turn out fine with vegan butter or 1:1 GF (though I haven’t tried either). And it’s high time I posted something about baking, so here you go. Continue reading →