Author Notes
This wonderful buttery, fine textured, slightly spongy (which i like) cake is adapted from a recipe in acakebakesinbrooklyn.com. The method of preparing batter is very interesting but apparently contributes to the cake's texture. Although you mix the butter with the flour instead of butter with sugar as with most cakes, and the egg and butter ratio is quite high, the cake surprisingly turns out much lighter than you would expect. Cake is very soft and has an uniform crumb. I like to serve it with raspberries or strawberries and a bit of whipped cream. But I also love a slice by itself or with coffee or tea; or for a picnic.
Note: Original recipe asks for almond extract but I am not too fond of it. I prefer the combination of vanilla and orange extract. However, this cake is versatile enough that you can use the extract of your choice. —Regine
Continue After Advertisement
Ingredients
-
1 1/2 cups
sifted bleached all purpose flour (sift then measure)
-
1 1/2 cups
Sugar
-
3/4 teaspoon
Baking powder
-
5
Large eggs, room temperature
-
3 teaspoons
vanilla extract or paste
-
1/4 teaspoon
each orange and/or almond extract (optional)
-
2
Sticks (8 oz or 16 tbsp) soft butter or, my favorite for an even softer and more moist cake, 1 1/2 stick butter plus 3 tbsp oil (vegetable, canola, corn, grapeseed, or avocado)
Directions
-
Preheat oven to 325 degrees. Grease a 10 inch tube pan or a bundt pan with a baking spray.
-
Place butter (and oil if using) and flour (my favorite is Pillsbury Bleached All Purpose) in an electric mixing bowl and beat with paddle attachment at low speed for 3-5 minutes (don’t be scared). Add eggs one at a time, mixing each egg at slow speed. Mix with a fork the sugar and baking powder (yes, the baking powder). Gradually add the sugar mixture to the creamed mixture, then the extract(s). Mix for 2 minutes. Pour into pan. Bake for about 50 minutes or until a skewer inserted in middle of cake comes out clean.
See what other Food52ers are saying.