This vanilla bean malt cake is the second recipe I made from the Baked cookbooks. This one comes from Baked Elements: Our Ten Favorite Ingredients. I chose to make this recipe because I already had all the ingredients. I love that!
One thing I always get nervous about is if there is too much batter in a pan. I always fill up cupcake liners too much. I’m just never sure how much it is going to rise. This one was no exception.
It was borderline disaster.
The batter started dripping over the sides of the pan and the edges got really crispy.
But disaster it was not! I was able to break/trim off the burnt edges and everything else baked perfectly!
The cake does have malt powder in it but it doesn’t taste like it. It’s not like a whopper or something like that. But you can tell it is there, it just tastes different. Does that make sense?? And I don’t want to forget to mention the real vanilla bean in it. Lot’s of flavor for a simple cake.