Christina tosi's Crock-Pot cake

½ pound/226 grams unsalted butter (2 sticks), at room temperature

1 ¼ cups/250 grams granulated sugar

¼ cup/45 grams packed light brown sugar

3 large eggs

1 ½ teaspoons vanilla extract

¾ cup/180 milliliters buttermilk

⅓ cup/80 milliliters neutral oil, like canola or grapeseed

1 ½ cups/180 grams cake flour

1 teaspoon baking powder

1 teaspoon kosher salt

Put all but 1 tablespoon of the butter and the sugars in the bowl of a stand mixer and cream with the paddle attachment at medium-high speed, until the mixture is smooth and pale, approximately 3 to 4 minutes. Mix in the eggs and vanilla, then continue to mix for another 3 minutes, until fluffy. Add the buttermilk and oil and mix briefly to combine.

Set the mixer to a very low speed and add the cake flour, baking powder and salt, mixing for a minute or so and scraping down the sides of the bowl once or twice, until the batter has just come together, with no lumps.

Use the remaining tablespoon of butter to grease the interior of a 4- to 6-quart slow cooker, then pour the batter into the pot. Cover and cook on low for somewhere in the neighborhood of 4 to 6 hours, until the cake has set and is cooked through at the center. To serve, run a knife around the edge of the slow cooker to loosen the cake and then carefully invert onto a platter, or simply spoon the cake out of the slow cooker.