Butter cake

Recipe by: Lynn Lewis and Joachim Wahnschaffe

(1)

EASY

Ready in 45 mins

Reviews (1) | Tweaks (0)

Added to favourites by 4 cooks

Prep: 30 mins Cook: 15 mins

Serves: 8

This rich little cake is soaked with butter when cooked and eaten while hot. Should there be any leftovers, it also tastes wonderful cold.

Recipe provided by:

Readers Digest | Baking With Love

Ingredients

160 g (2/3 cup/5 1/2 oz) butter, softened

1 1/2 cups (185g) plain flour

115 g (1/2 cup/4 oz) caster (superfine) sugar

1/2 teaspoon salt

3 large eggs

2 teaspoons baking powder

210 g (1 2/3 cups/7 1/2 oz) plain (all-purpose) flour

125g butter

2 teaspoons baking powder

1 cup white sugar

60 g (1/2 cup/2 oz) sultanas (golden raisins)

2 eggs

1 tablespoon milk

1 teaspoon vanilla essence

2 tablespoons light brown sugar

3/4 cup (190ml) milk

1/2 teaspoon ground cinnamon

Preparation method

1.		Use an 18-cm (7-in) springform tin. Grease with butter and line the base with baking (parchment) paper. Preheat oven to 170°C (325°F, gas mark 3).

2.		Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.

3.		Place approximately two-thirds of the butter and all the sugar in a bowl and beat until mixture is light and fluffy.

4.		Sift together the flour, salt, and baking powder.

5.		Add eggs one at a time; stir to combine. Sift flour and baking powder onto a plate and fold into the egg mixture. Stir sultanas and milk into the batter.

6.		Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended. Pour batter into prepared pan.

7.		Pour batter into tin and smooth the top. Bake for 15–20 minutes or until cake has risen well, is firm to the touch and is golden brown.

8.		Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.

9.		Mix the remaining butter with the brown sugar and ground cinnamon.

10.		Variation: Blueberry Cake; Add 1/4 teaspoon nutmeg to your dry ingredients and stir in 1 cup fresh blueberries into the batter before you bake it. Cut it into squares while it is still hot.

11.		Remove cake from oven. Leave it in the tin and immediately spread the butter mixture over it, letting it soak in for a few minutes. Turn cake out onto a serving plate; eat while still hot or very warm.

Nutrition

calories 210 cal
total fat 9 g
saturated fat 5.3 g
cholesterol 57 mg
sodium 251 mg
carbohydrates 29.6 g
fibre 0.4 g
protein 3.2 g

My Review:

Printed from Allrecipes.com.au 2/09/2010