Deep Butter Cake
The Deep Butter Cake is a really easy to make, great coffee cake that stays moist for days when kept under a cake cover or well wrapped. It cuts like a dream and also freezes well without the powdered sugar.
Servings: 9 servings
Calories: 601kcal
Ingredients
For the crumb mixture
- ½ cup granulated sugar 100 grams or 3 ½ ounces
- ½ cup unsalted butter softened (114 grams or 4 ounces or 1 stick)
- ½ teaspoon salt
- ½ teaspoon vanilla
- 1 teaspoon butter flavoring see note
- 1 cup all-purpose flour 140 grams or 5 ounces
For the batter
- 1 ⅓ cups granulated sugar 265 grams or 9 ⅓ ounces
- 1 cup unsalted butter softened (225 grams or 8 ounces or 2 sticks)
- ½ teaspoon vanilla
- 1 teaspoon butter flavoring
- ½ teaspoon salt
- 2 eggs
- 1 ¾ cups cake flour 220 grams or 7 ⅔ ounces
- ⅔ cup milk
- 1 teaspoon baking powder
- Powdered sugar for garnish
Instructions
For the crumb mixture
- Preheat the oven to 350 degrees for an aluminum pan or 325°F for glass or dark metal. Line a 9-inch-square baking pan with parchment paper. Spray the pan well.
- In the mixer bowl, beat together sugar and butter until fluffy. Add salt, butter flavoring, and vanilla. Beat well. Add the all-purpose flour; beat at low speed just until crumbly. Cover and refrigerate.
For the batter
- Add the sugar, butter, vanilla, butter flavoring, and salt to a large mixing bowl;
- Beat on high speed for 2 to 3 minutes or until fluffy. Add the eggs; beat on high speed 2 to 3 minutes or until light.
- Combine the flour and baking powder. Alternately add cake flour and milk to the batter, starting and ending with flour in 4 additions, milk in 3. Beat on low speed, scraping sides of bowl, until well mixed. Cover the bottom of the prepared pan with the crumbs, spreading them out evenly. Cover the crumbs with the batter. Smooth it out evenly.
- Place the Deep Butter Cake in the oven for 55 to 60 minutes. Cover it loosely if it starts to brown too much. It should be a dark golden brown. I tore a bit of the top when I removed the foil, but it will be on the bottom, so it won't matter. When it has cooled, release the edges by going around them with a small spatula. Turn the cake out onto a cake board. Rack or plate. This is now the top. Sprinkle with powdered sugar before serving.
- This cake freezes well. Do not sprinkle with powdered sugar. Freeze, then wrap well in foil. Thaw at room temperature. Heat in a 350°F oven partially wrapped in foil, leaving a hole in the center for about 15 to 20 minutes.
Nutrition
Calories: 601kcal | Carbohydrates: 70g | Protein: 7g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 339mg | Potassium: 91mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1056IU | Calcium: 70mg | Iron: 1mg
