Monday, 7 February 2011

what's cookin - Moist Butter Cake

somehow i always find myself crave for an old fashion, moisty, buttery plain butter cake...the smell and aroma that linger around your house when they baked in the oven was heavenly and waiting for the cake to be done is so temptingly let alone for the cake to cooled completely before i can slice it off, well of course i always failed to do that..haha..maybe that's why all my cake were slightly undone but that's ok because i loveeeeeee undone cake, yes i'm a weirdo =P

beware friends, this recipe is definitely a keeper! by far THE BEST butter cake i've ever was so moist,so fragrance and buttery, just make sure you use high quality butter when you bake this baby (SCS Butter is the best, other butter like Anchor and Lurpak also taste devine)

i did find the taste were a little too sweet to my liking, but hey don't worry, it won't stop you from taking another slice and another slice and another.....yeah baby, its truly was so so so deadly easy to make, even you don't have fancy mixer or hand mixer like me there is no way that you can go wrong with this recipe...the key is mix extremely well when you cream butter and sugar together and don't overmix when you added flour, you don't want to disturb or kinda 'wake-up' the gluten in the flour to prevent having a dense texture cake...

enough said, just try this..thanks Ju from The Little Teochew for sharing this recipe! (she is so gorgeous, true hot mama!)


195g all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
170g butter, softened
225g sugar ( can be reduce to 200g)
1 large egg, plus one large egg yolk
1 1/2 tsp vanilla extract
12 tbsp whole milk

1. Preheat oven to 190 degrees celsius. Butter and line a 9-inch cake pan.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. Using a mixer on medium speed, cream butter and sugar until fluffy for about about 2 minutes. (This is the most important step, make sure the butter were totally fluffy)
4. Beat in egg, egg yolk and vanilla until well-combined.
5. On low speed, add flour mixture in 3 parts, alternating with milk.
6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform.
7. Pour batter into prepared pan and smooth top with spatula or knife.
8. Bake for about 40 minutes, or until it reaches a dark-gold color and an inserted cake tester comes out clean.
9. Let to rest in pan for 5 minutes, then remove to a cake stand or platter. Sift with icing sugar if desired.

Nota Kaki: hehe tetibe nak berbahasa inggeris, mimpi apa ntah..tapi hari ni memang 'pelik' sket, tetibe snow balik...hhhmmpppphfffpffsk...sangat menyerap tenaga -_-'


swit@kon said...

my butter cake recipe sonang lagi dari yang ni. tapi sebab kau kata THE BEST, aku nak terai!

suhana azlin said...

wah! sila share ye...ngantarin di emelku...i mmg tekak old fashion, obses dgn buttery plain cake mcm ni..

beb, kalau buat make sure jgn over bake, nnt kering x sedap...

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