I used soft room temp. butter for these, creamed it with the sugar in a freshly washed ceramic bowl that was still warmish, then added the beaten egg, and slowly added the milk (I used 1/2-1/2 and whisked it til incorporated, then slowly added the dry mixture. At the end, I barely folded it in and added blueberries with it. The bake was meticulous, perfect rise!
Have to try again, maybe make adjustments for altitude. I am at 7,000+ feet, in the high desert in the winter. Cake are temperamental. Flavor is great, though!
First time to cook or laminate. They turned out beautifully. It took almost 20 minutes longer than the recipe says. Maybe altitude? But I wanted to make sure to get that beautiful caramel crunch on the bottom! Made them for Christmas dinner desert- They were a huge hit!
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