Monday, March 2, 2015

Monday Food Post - Butter Cake



We were going to go out but the hours kept skipping by and there is always more than enough to occupy us around here.  I have been wanting to make this cake for several weeks.  On Saturday afternoon, when the weather was so cold that I didn't feel like poking my nose outdoors, I declared it would be my baking day.  I found this recipe at "Just A Pinch" at this link.   Please go visit as it is always worth looking at the original recipe for any good tips I may not have shared, and besides that there are lots of other delicious recipes you can try.  The recipes are actually a collection from several good cooks. I am thinking of making it again for Easter.  I have a cute bunny cake plate that is ready and waiting.  

Butter Cake  -  Serves 10

Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes

Ingredients:

3 cups cake flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup of buttermilk
1 cup (2 sticks) butter, softend
2 teaspoons vanilla extract
1 teaspoon almond extract
4 eggs, room temperature

Butter Glaze:

1/3 cup butter
3/4 cup granulated sugar (white sugar, not powdered)
3 tablespoons water
1-1/2 tablespoons vanilla extract


Turn oven on to 325 degrees F.

Get your bundt pan, grease well with butter and add a couple of tablespoons of flour.  Roll the flour around until flour coats all the pan. Knock the excess out.  It is important not to skip these steps, otherwise your cake will stick.  

With an electric mixer combine the cake flour, sugar, salt, baking powder, baking soda, and mix to combine.

Add the buttermilk, butter, vanilla and almond extracts and eggs. Mix well.  Do not over do it, mix just until ingredients are combined.  It takes about three-and-a-half minutes but use your own judgement.  If you feel everything is mixed in properly then stop.

Pour into the prepared bundt pan.  

Bake at 325 degrees for 1 hour to 1-1/4 hours, or until tester comes out clean.   Mine took the longer time but oven heat varies. Another tip suggests checking after 50 minutes.


Glaze instructions:

Combine all the ingredients except the vanilla in a saucepan.  Bring to a slow boil over medium heat.  Stir in vanilla, set aside to slightly cool.  I started this process about 20 minutes before the cake was due to come out of the oven.  

Using your favorite oven mitts carefully take the cake out of the oven and place bundt pan on a cooling rack.  While it is still hot and leaving the cake in the pan, pierce exposed cake with fork tines or a bamboo skewer (I used a chopstick).  Pour half the glaze slowly over the cake and let the glaze drip into those holes.

Cool in the pan for 15 minutes and then unmold onto a cake plate.  

Pour the remaining glaze slowly over the cake.  Let cool and serve
with fruit or ice cream and refrigerate any leftovers.  

Apparently the longer this cake sits and matures, the better it will be.




If you don't have any cake flour there was a very clever substitution tip which produces great results.

All-purpose flour (just under 1 cup)
2 tablespoons cornstarch

Place two tablespoons of cornstarch in a one-cup measure.

Fill the rest of the cup with all-purpose flour.

Use in place of the cake flour in any recipe.

One cup of substitute is equal to one cup of cake flour.





What did we think?  It came out beautifully and was such a delicious cake.  I can see it will be a favorite to prepare for company.  The glaze alone was delectable, and I was very happy with the texture and taste.

I didn't have any ice-cream or fruit, but if I am going to prepare this for that company, I would definitely dress it up with our favorite vanilla ice-cream and fresh strawberries, but to be perfectly honest it can stand alone as is.

The almond taste isn't overpowering, very subtle, which was a big plus in our book

I decorated simply by putting raw almonds on the top at intervals.  They made a nice tasty nugget to eat with a slice. 

I will be cutting it into small slices and freezing it.  Looking at how this turned out I think this would be a good cake to freeze.  

31 comments:

Linda said...

This looks really scrumptious, Denise! Thanks so much for sharing.

Elephant's Child said...

Drat you.
I do not need another cake recipe. I do not need to drool over cake. But I did.

Cloudia said...

GREAT looking, D!





ALOHA from Honolulu
ComfortSpiral
=^..^=

CatTales said...

A beautiful cake and sounds delicious. Thank you for sharing the recipe link. Have a nice Monday.

Valerie said...

What is a bundt pan? Actually, after many years of not eating cake, we've suddenly gone on it again. However, I don't bake these days so I can't take advantage of your recipe - even if I DID know what a bundt pan was.... grins.

Linda Gross said...

Looks delicious just baked and sliced

eileeninmd said...

Happy March, Denise. the cook looks delicious. And it looks like an easy recipe...Thanks for sharing, I will have to save this post.. Have a great day!

Sandra said...

we like this type cake much better than the ones with icing that are way to sweet. this one looks yum and perfect... baking on a cold day helps warm up the house to

Debbie said...

ohhh denise this looks so good, light and fresh. i would enjoy it just the way it is!!!!!

Gill - That British Woman said...

that looks yummy and very easy to make, sounds like a keeper.

Simon Douglas Thompson said...

I'm putting weight on merely looking at that rather tastely looking cake

John's Island said...

Looks delicious and ... wow ... I love all the instructions ... need that because I'm a guy but not a chef. :-) John

Linda Kay said...

It looks really yummy, Denise. I gave up sweets for Lent (did I already mention that), so not partaking in this buttery delight.

ladyfi said...

Oh my - looks delicious!

Country Gal said...

Looks YUMMY ! wash it down with a cuppa of tea and that's perfection ! Thanks for sharing , Have a good day !

Rose said...

Oh, that looks perfect...looks delicious. I am too embarrassed to tell you how I would eat it...but it is looks to be the perfect cake.

William Kendall said...

That looks so very tasty!

gigihawaii said...

I have never used buttermilk before. Wonder how it tastes. Thanks for the tip regarding cake flour.

SweetMarie said...

It looks delicious! thanks for sharing the link. :) I'll be making a few cakes this month.

Karen said...

Oh yum!

Adam said...

the cake looks good

Janie said...

Mm, that looks delicious. I want to try it.

diane b said...

I could eat a piece right now.

(Diane) Bibliophile By the Sea said...

Oh my goodness this sounds and looks drool-worthy:)

Sorry no Tuesday post, but it's too frustrating trying to post from an iPad using Blogger.

Don Wood said...

I like cake!!! soundsand looks like a fantastic baking day. Hope you are OK. XXX Don

Stewart M said...

Butter cake looks like a thing that would not last long in my cupboard!

Nice.

Cheers - Stewart M - Melbourne

EG CameraGirl said...

Looks and sounds like it's delightfully decadent. :)

Gail Dixon said...

I love your recipe posts and your personal comments at the end. My husband would enjoy this immensely. In fact, I probably wouldn't even get a chance to put it in the freezer.

schmidleysscribblins.com said...

The mood I am in I could eat the whole cake, ice cream or no.

Susan said...

It's always a bonus when you can use a cake for Dessert as well, plus being suitable to freeze is super helpful.
The glaze would be a nice touch :D)

Kay said...

Good gosh! This looks really, really scrumptious!