Louise Strahans Butter Cake Recipes

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BUTTER CAKE



Butter Cake image

This cake is practical and can be for many uses. You can also add fruit in it if you wish.

Provided by Carol

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup butter, room temperature
1 cup white sugar
2 eggs, room temperature
1 teaspoon vanilla extract
¾ cup milk, room temperature

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking pan. Line bottom with parchment or wax paper, or dust lightly with flour.
  • Sift together the flour, salt, and baking powder.
  • Beat butter and white sugar until fluffy and light in color. Gradually add eggs, beating well after each addition; stir in vanilla. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended (see Cook's Note for Blueberry Cake variation). Pour batter into prepared pan.
  • Bake at 350 degrees F (175 degrees C) for until cake springs back when lightly touched, about 30 minutes. Let cool in pan for 10 minutes before inverting onto wire rack to cool completely.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 29.6 g, Cholesterol 52.6 mg, Fat 9 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 250.9 mg, Sugar 17.5 g

LOUISE CAKE



Louise Cake image

Louise cake is actually more of a slice than a cake and is always a special treat. The combination of coconut, jam, and meringue on a thin shortbread-style base is simply delicious. Traditionally, Louise cake is made with raspberry jam, but you can use any jam you please. The meringue will crack - this is normal! Serve with freshly whipped cream.

Provided by jenniferb2626

Categories     Desserts     Cakes

Time 55m

Yield 10

Number Of Ingredients 11

9 tablespoons unsalted butter, at room temperature
¾ cup white sugar
3 egg yolks, at room temperature
½ teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
¾ cup raspberry jam
3 egg whites, at room temperature
¼ cup white sugar
1 ¼ cups shredded coconut
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Lightly grease an 11x7-inch baking pan. Line with parchment paper, leaving an overhang over the edges.
  • Combine butter and sugar in a bowl; beat with an electric mixer until light and fluffy. Add egg yolks one at a time, beating well after each addition. Mix in vanilla extract.
  • Sift flour and baking powder together in a bowl. Fold into the creamed mixture until dough comes together. Press dough into the lined baking pan; prick all over with a fork.
  • Bake in the preheated oven until set, about 10 minutes. Spread raspberry jam thinly over the cake base.
  • Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Add sugar 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. Gently fold in coconut and vanilla extract. Cover the jam layer with meringue.
  • Bake until the meringue topping takes on a soft pink or eggshell color, 20 to 25 minutes. Cool in the pan for 2 to 3 minutes, then carefully lift out using the parchment paper. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 423.3 calories, Carbohydrate 58.9 g, Cholesterol 88.9 mg, Fat 19.4 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 13.7 g, Sodium 122.8 mg, Sugar 36.3 g

ST. LOUIS GOOEY BUTTER CAKE



St. Louis Gooey Butter Cake image

Legend has it that the St. Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes. Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit. Naturally, a slice of gooey cake ends up next to - or in place of - the pumpkin pie at many a Missourian's Thanksgiving table. Some bakers like to add pumpkin and spices to the gooey filling. Not so in this yeast-risen version from Molly Killeen, the St. Louis native behind Made by Molly, a dessert company in Brooklyn. Her recipe is soft-centered, crisp-edged and not too sweet. The leftovers are excellent for breakfast the next morning.

Provided by Melissa Clark

Categories     snack, cakes, dessert

Time 4h30m

Yield 16 to 20 servings

Number Of Ingredients 15

3 tablespoons/45 milliliters milk at room temperature
1 3/4 teaspoons/5 grams active dry yeast
6 tablespoons/85 grams unsalted butter at room temperature
3 tablespoons/45 grams sugar
1 teaspoon/5 grams kosher salt
1 large egg
1 3/4 cups/215 grams all-purpose flour
3 tablespoons plus 1 teaspoon/50 milliliters light corn syrup
2 1/2 teaspoons/10 milliliters vanilla extract
12 tablespoons/170 grams/1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups/300 grams sugar
1/2 teaspoon/3 grams kosher salt
1 large egg
1 cup plus 3 tablespoons/145 grams all-purpose flour
Confectioners' sugar, for sprinkling

Steps:

  • In a small bowl, mix milk with 2 tablespoons warm water. Add yeast and whisk gently until it dissolves. Mixture should foam slightly.
  • Using an electric mixer with paddle attachment, cream butter, sugar and salt. Scrape down sides of bowl and beat in the egg. Alternately add flour and the milk mixture, scraping down sides of bowl between each addition. Beat dough on medium speed until it forms a smooth mass and pulls away from sides of bowl, 7 to 10 minutes.
  • Press dough into an ungreased 9-by 13-inch baking dish at least 2 inches deep. Cover dish with plastic wrap or clean tea towel, put in a warm place, and allow to rise until doubled, 2 1/2 to 3 hours.
  • Heat oven to 350 degrees. To prepare topping, in a small bowl, mix corn syrup with 2 tablespoons water and the vanilla. Using an electric mixer with paddle attachment, cream butter, sugar and salt until light and fluffy, 5 to 7 minutes. Scrape down sides of bowl and beat in the egg. Alternately add flour and corn syrup mixture, scraping down sides of bowl between each addition.
  • Spoon topping in large dollops over risen cake and use a spatula to gently spread it in an even layer. Bake for 35 to 45 minutes; cake will rise and fall in waves and have a golden brown top, but will still be liquid in center when done. Allow to cool in pan before sprinkling with confectioners' sugar for serving.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 12 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 179 milligrams, Sugar 25 grams, TransFat 0 grams

LOUISE'S FRUITCAKE



Louise's Fruitcake image

Categories     Rum     Citrus     Fruit     Nut     Dessert     Bake     Christmas     Dried Fruit     Raisin     Spice     Winter     Bon Appétit

Yield Serves 12

Number Of Ingredients 16

4 cups purchased chopped mixed dried fruit (about 1 pound)
2 1/4 cups raisins
1 large green apple, peeled, chopped
1/2 cup chopped dates
1/4 cup orange juice
2 teaspoons grated orange peel
1/3 cup plus 2 1/2 tablespoons dark rum
1 3/4 cups cake flour
1/2 cup ground almonds
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
3 large eggs, room temperature
1/2 cup light corn syrup

Steps:

  • Preheat oven to 325°F. Generously butter 10-cup Bundt pan; dust pan with flour. Combine first 6 ingredients in large bowl. Mix in 1/3 cup rum. Let stand at room temperature until liquids are almost absorbed, stirring occasionally, about 30 minutes.
  • Meanwhile, combine flour, almonds, cinnamon, nutmeg and salt in small bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in fruit mixture. Add dry ingredients and mix well. Transfer batter to prepared pan.
  • Bake cake until tester inserted near center comes out dry, about 1 hour 15 minutes. Cool cake in pan 10 minutes. Turn out cake onto rack and cool.
  • Stir corn syrup and remaining 2 1/2 tablespoons rum in heavy small saucepan over low heat until warm. Brush warm glaze twice over entire cake. Wrap cake in heavy-duty foil and let mellow 1 day at room temperature. Refrigerate. (Cake can be prepared 2 weeks ahead. Store in refrigerator.)

LOUISE STRAHAN'S BUTTER CAKE RECIPE



Louise Strahan's Butter Cake Recipe image

Provided by á-8595

Number Of Ingredients 12

Cake
2 Boxes of Butter Recipe Cake Mix
1 C Flour
1 C Sugar
1 1/4 C Oil
2 C Sour Cream
10 Eggs
Icing
1 Stick of Butter
4 C Powdered Sugar
Evaporated Milk
1/3 C Cocoa

Steps:

  • Cake Preheat oven to 350°. Mix cake mix, flour and sugar. Then add oil and sour cream. Add eggs one at a time. Spray baking dish or cake pan with cooking spray and spread cake mixture evenly. Bake for one hour. Let cool before frosting. Icing Cream softened butter. Mix powdered sugar and cocoa into evaporated milk until you can handle it. Add creamed butter and mix until texture is smooth.

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