Greek Vasilopita

Instructions

1. Prepare the baking pan
   Preheat the oven to 350°F (175°C). Grease a 10-inch round cake pan or springform pan with butter and line the bottom with parchment paper.
2. Mix the dry ingredients
   In a medium bowl, whisk together the flour and baking powder. Set aside.
3. Cream butter and sugar
   In a large bowl, use an electric mixer to beat the butter and sugar together until light and fluffy, about 5 minutes. The mixture should be pale yellow and have a creamy texture.
4. Add the eggs
   Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one to ensure a smooth batter.
5. Add flavorings
   Mix in the orange zest, vanilla extract, almond extract, orange juice, and brandy (if using). Beat until well combined and the mixture looks smooth and glossy.
6. Combine wet and dry ingredients
   Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour. Mix on low speed just until combined after each addition. Do not overmix.
7. Bake the cake
   Pour the batter into the prepared pan. Insert the wrapped coin vertically into the batter (push it in so it's completely hidden). Smooth the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Serve the Vasilopita
   Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with powdered sugar before serving. Traditionally, the cake is cut at midnight on New Year's Eve, with the first piece set aside for Saint Basil, the second for the house, and then pieces for each family member in order of age. The person who finds the coin is said to have good luck for the year.