BUTTER CAKE
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
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
HOT BUTTERED RUM CAKE
Provided by Damaris Phillips
Categories dessert
Time 2h
Yield 12 to 16 servings
Number Of Ingredients 22
Steps:
- For the cake: Position an oven rack in the middle of the oven and preheat to 325 degrees F.
- Spray a 12-cup Bundt pan with cooking spray and sprinkle the bottom with the chopped pecans. Set aside.
- Combine the flour, dry milk, cornstarch, baking powder and salt in a large bowl. Set aside.
- Cream the butter and sugar together in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy.
- Add the dry ingredients and mix until combined. (It will look like crumb topping.)
- Whisk together the milk, rum, oil, vanilla and eggs in another bowl.
- Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
- Pour the batter into the pan and bake until the top is golden, center is set and a toothpick comes out clean when inserted, 50 to 60 minutes.
- Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack. Poke holes all over the cake using a wooden skewer.
- For the buttered rum sauce: Meanwhile, add the butter, honey, cinnamon, cardamom, allspice, nutmeg, salt and 1/3 cup water to a medium saucepan over medium heat. Cook, stirring, until the honey has dissolved, 1 to 2 minutes. Remove from the heat and stir in the rum. (It is going to bubble and splatter a little, so be careful.)
- Clean and dry the Bundt pan, then place the cooled cake back inside the pan. Poke a few holes in the top. Evenly pour the rum sauce over the cake. Let the cake sit to absorb the sauce, 30 minutes or up to overnight.
- Invert the cake back onto a cake plate and serve at room temperature. (See Cook's Note.)
WARM BUTTER CAKE
Steps:
- 1 Preheat oven to 325 2 Spray 4 mini springform pans with baking spray 3 Prepare the cake batter. In a stand mixer cream butter, cream cheese, and sugar for 1-2 minutes. Add vanilla. Add eggs one at a time and beat on low for 20 seconds after each addition. Whisk flour and salt, then add to creamed mixture. Beat on low until just incorporated, making sure not to over beat. 4 Prepare the cream cheese layer. In a small bowl whip together cream cheese and granulated sugar until creamed, add egg and vanilla extract. 5 Pour cake batter into prepared springform pans then top with a layer of the cream cheese mixture. 6 Bake for 60 - 75 minutes, or until tops are golden brown and a toothpick comes out clean when inserted into the center of the cakes. 7 Cake can be made a day ahead. When ready to serve microwave until hot approx 1 minute on 80% power then with a kitchen blow torch brûlée the top and sides of the cake to caramelize the sugar crystals. 8 To serve this cake a la "Mastro's", top with a generous scoop of vanilla ice cream, drizzle with raspberry coulis and top with a sprig of fresh mint.
WARM VANILLA CAKES
Provided by Jonathan Reynolds
Categories dessert
Time 50m
Yield 10 individual cakes
Number Of Ingredients 9
Steps:
- In a double boiler over simmering water, melt the chocolate and butter, stirring frequently. When smooth, remove from the heat and whisk in flour and egg yolks. Split the vanilla beans and scrape the seeds into the batter. Set aside.
- In the bowl of an electric mixer, combine the egg whites, cream of tartar and 1 tablespoon of the sugar. Beat at medium speed until peaks just begin to form. Slowly sprinkle in the remaining sugar. Continue to beat for 2 minutes. Stir a good-size dollop of the whites into the chocolate mixture, then very gently fold in the rest. Refrigerate overnight.
- Preheat oven to 350 degrees. Butter the insides of 10 ramekins or muffin cups, each with a capacity of about 1/2 cup. Cut out circles of parchment paper for the bottom of each mold, insert and then butter the paper. Fill each mold about 3/4 full and bake until golden brown, 15 to 20 minutes.
- Remove from the oven and cool 1 minute. Run the tip of a knife around each cake to release it. Gently invert onto plates. Discard the parchment. Sprinkle each cake with confectioners' sugar. Top with a scoop of ice cream and serve.
Nutrition Facts : @context http, Calories 286, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 10 grams, Sodium 57 milligrams, Sugar 24 grams, TransFat 0 grams
BUTTER CAKE I
Use this recipe to make our Chrysanthemum Cupcakes and Sweet Pea Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 26 cupcakes or two 9-by-13-inch cake layers
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. For cupcakes: Line a standard muffin tin with paper liners. Set aside. For cake layers: Cut a long sheet of parchment or waxed paper into two 9-by-13-inch rectangles to line the bottom of two 9-by-13-inch baking pans. Butter and line pans. Butter linings, then flour pans, tapping out excess. Set aside. (Alternatively, if you have only one pan, set aside second piece of parchment paper to bake one layer at a time.)
- Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium-high speed until pale, 2 to 3 minutes. On medium speed, add eggs one at a time, mixing well after each addition. Add vanilla, and mix, scraping down sides of bowl. With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir with a rubber spatula until the batter is evenly blended.
- For cupcakes: Pour batter into lined cups, filling each two-thirds full. (You will have batter left over for additional batches; set aside.) For cake layers: Pour 2 3/4 cups batter into each prepared pan. Smooth the top of each layer with a small offset spatula.
- Bake until a cake tester inserted into centers comes out clean, 15 to 18 minutes for cupcakes, 20 to 25 minutes for layers.
- Let layers or cupcakes cool in pans on wire racks, 20 minutes. Run a knife around edges of cakes to loosen. Invert cake layers or cupcakes to remove from pans (peel off parchment from cake layers). Reinvert, and let cool completely on racks. Wrap in plastic wrap, and refrigerate until ready to decorate.
- For cupcakes (or cake layers, if baking in two batches): Repeat with remaining batter, lining muffin tin (or baking pan) when cooled.
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