Monday, April 18, 2011
simple butter cake
My neighbor friend Melissa made this delicious buttery butter cake for our dessert tonight. It was a big hit. We enjoyed ours with fresh strawberries.
simple butter cake (my friend Melissa Y. in Hershey)
8 tablespoons unsalted butter, softened and divided (she used salted butter but omitted the salt)
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup plus 1 tablespoon whole milk, at room temperature
1 teaspoon powdered sugar
Preheat oven to 350 degrees. Cover the bottom of a 9 inch round cake pan with parchment paper or wax paper; spread 1 tablespoon butter over the sides and bottom of the pan.
Combine the granulated sugar and 6 tablespoons butter in a stand up mixer; beat at medium high speed for 5 minutes, or until fluffy. Add the eggs and vanilla; beat until combined. Sift together flour, baking powder, and salt. With mixer on its lowest speed, add flour mixture and milk alternately to butter mixture, scraping and mixing until just combined.
Scrape batter into prepared pan. Bake at 350 degrees for 25 minutes, or until a wooden toothpick inserted comes out clean. Cool on rack for 5 minutes. Invert pan onto rack and remove paper from cake. Invert again onto rack; cool completely.
Spread remaining 1 tablespoon butter over the top and sides of cake. Dust with powdered sugar. Cut the cake in half crosswise, and place one half on top of the other. Cut into 4 wedges and serve. Melissa served hers as one layer.