This is a basic recipe for batter for a skillet upside down cake:
1 cup granulated sugar
1/2 cup softened unsalted butter
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
I feel like it’s missing salt, if only as a flavor enhancer. But I’m not a cake baker, so I don’t know how salt might affect the batter. Would, say, 1/4 or 1/2 tsp hurt? Help? Make no difference whatsoever?
1 cup granulated sugar
1/2 cup softened unsalted butter
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup milk
1 teaspoon vanilla extract
I feel like it’s missing salt, if only as a flavor enhancer. But I’m not a cake baker, so I don’t know how salt might affect the batter. Would, say, 1/4 or 1/2 tsp hurt? Help? Make no difference whatsoever?
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