Monday, September 8, 2008

Brown Sugar Butter Cake




Buttercake is the simplest and most endering cake to many, as such it has been realized into many forms and variations. As such I have adapted this from allrecipes, Susan ButterCake. However, I have subbed the quantity of brown sugar with the white sugar so the cake came out sort of a brownish colour also it was less sweet.


The original recipe as below makes quite a sizable cake, I i have halved the quantity to fit an eight inch cake pan. The butter sauce helps to make the cake more richer and full of flavour. I have also add cinnamon to the sauce . Some might like their piece of cake to be iced with icing or topping but i prefer mine plain so I can fully enjoy the richness of the cake, or maybe with a dah of icing sugar on top. Delicious!


3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 1/2 cups brown sugar
1/2 cup white sugar
4 eggs
2 tablespoons vanilla extract
1 cup sour cream
1 cup white sugar
1/2 cup butter
1/4 cup water
1 tablespoon vanilla extract

Cinnamon powder

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream together 1 cup butter, 1 1/2 cups white sugar and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated.

Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden pick 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the pan and invert cooled cake onto a serving dish. Dust with powdered sugar.

To make the Butter Sauce: Heat 1 cup sugar, 1/2 cup butter, 1/4 cup water and 1 tablespoon vanilla and cinnamon powder over medium heat until sugar dissolves, about 10 minutes. Do not boil.

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