not a huge fan of baked fruit but this cake seemed like a good fall treat. it is sweet! the cream cheese frosting is the best i've made so far... i'm thinking the secret was the vanilla but reality says it was more likely the stick of butter.
i've also determined that even though when a recipe calls for "butter" and they mean unsalted butter that i am going to keep using the salted butter. i have always used and always eaten recipes made with salted butter. my last trip to the store for butter i browsed the ingredients on the unsalted butter and felt the salt was a better preservative than all the things in the unsalted butter that i didn't know what they were.
All that salted butter looks good to me.
ReplyDeleteI use unsalted butter because it is supposed to give a creamier taste. Plus salt is evil, right?
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