Addie Drummond Cream Cake Recipe for a classic vanilla creamed cake is a staple in the history of baking. Full of fresh ingredients, simple steps, and loads of personality, this cake is perfect for anniversaries, birthdays, and any celebrations where you want to show someone you care.
Despite what many believe to be the perfect dessert’s simplicity, there are always ways that cooking it can go wrong. You must be patient with your cake and make sure you don’t overwork the batter. Once you get that down, I’m confident that this recipe will satisfy you. Happy baking!
Addie Drummond Cream Cake Recipe:
2¾ cups flour 1 teaspoon baking powder ½ teaspoon salt ¾ cup butter, softened 2 cups sugar 4 eggs 1 cup milk 2 teaspoons vanilla extract.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan; set aside. Combine the flour, baking powder, and salt in a medium bowl. Set aside. Cream the butter and sugar in a large bowl until lightened in color and creamy in texture.
- Add eggs one at a time, making sure each egg is fully incorporated in batter before adding the next one. Stir in milk and vanilla.
- Add dry ingredients to wet ingredients and beat with an electric mixer on medium speed for 2 minutes or until the batter is smooth. Pour batter into prepared pan. Bake for 1 hour at 350 degrees F (175 degrees C).
- Insert a knife into the center of the cake. If it comes out clean, the cake is made. Allow cooling completely before removing from pan.
Slice in half horizontally and serve with confectioners’ (powdered) sugar dusting.
|Total Carbohydrates||78 g|
|Dietary Fiber||2 g|
Is It Good For Your Health?
This cake offers a tremendous amount of nutrition, making it an ideal choice for your average family. With its liberal amounts of fat and protein, this cake is sure to satisfy any person’s dietary needs. The combination of egg whites and whole eggs along with the fact that there are only two pieces of sugar, make this cake a healthy choice.
When it comes to fiber and cholesterol, the cake has a good balance as well. There are only two grams of fiber and six grams of cholesterol in each piece. Although these numbers may seem low, they are ideal compared to many other desserts that offer no fiber or less than a grain of salt in fat.
The price for a cake depends on where you purchase the ingredients. For a homemade cake, I estimate about $5 per serving. (Yes, this is before you add any extras like frosting or toppings. If you want to add those, the price will likely go up.)
However, if you are thinking of making this cake as cake for a birthday party, you can probably reduce the cost from $5 per serving to $2 or less. Cheaper than a restaurant meal, good for your health, and better than that store-bought cake!
This recipe is not hard to control when it comes to portion sizes. If you are just trying to limit your portion sizes, you can use a smaller pan or a glass bowl instead of a tube pan. However, if you’re trying to control fat and cholesterol intake, I suggest using skim milk in place of whole milk.
The difference of one gram between the two will not be noticeable in taste or texture and will make this cake’s fat content significantly less (about 6 grams less per serving).
When you are making this cake, one thing to keep in mind is that a “serving” of it actually serves more than one person. This cake is meant to be shared, so divide the amount you need by two if you have it for dinner (which I think is great and healthy).
This way, you can have a piece, put the rest in the fridge and take out a piece whenever you want another one. This recipe is also easy to double if you have a group coming over.
Frosting, sprinkles, or frostings are great to add on top of this cake, but I suggest only adding a few because they can add up in fat and sugar content if you end up adding too many. If your birthday cake becomes the center of attention, don’t forget to put the candle on top!
While this recipe is pretty basic, it does give way to some unique foodie concoctions. For example, you can bake these as cupcakes by putting the batter in half and dividing it up into 12 small muffin tins. Or, if you have a small party, divide the batter into 24 equal parts and bake them in an 8″ round pan.
Now you have a cake that looks like a slice of pie! After frosting, stick some whipped cream on the side, and it’s ready to go! Thanks to “Ruth” for this tip.
- To make sure the cake will not sink in the middle, make sure to grease the pan well. You can use butter, but I’d suggest using a baking spray like Pam. Avoid using vegetable oil because it will absorb moisture and make your cake soggy.
- To see what the cake will look like before it is done baking, wait until the sides of it pull away from the pan. This is an indication that it has fully risen.
- If you are planning on sharing your cake with others, simply pull out a slice and put the rest in a cake box or container. The cake will last for days in the refrigerator.
- If desired, you can use two different types of pans for the top and bottom of your cake. This will give the top of your cake a different texture than the bottom. Most people prefer a crunchy crust, so I suggest using a pie pan for the bottom layer, but an angel food pan or bundt pan on top.
This is my favorite birthday cake of all time, and I think it’s good for your health! It tastes amazing by itself or with some whipped cream. To add a personal touch, use a bundt pan for the top layer but make sure to cut the top into a wedge shape so you can see the swirls underneath. This will ensure it looks like you went to a professional bakery to get your cake.
In future baking posts, I will be taking a look at other classics like regular cupcakes, cheesecakes, and bread. If you have any questions about what I’m about to show you, let me know in the comments section below!