Sunday, 24 February 2008

Rich butter cake

This cake is simplicity itself – a plain loaf that only takes about 10 minutes to make and put in the oven. But what rewards for so little effort! Sometimes you just want a really plain cake with lovely, subtle flavours but no fuss.

This cake is all about butter and vanilla. A marriage made in heaven!

A soft, close textured sponge not dissimilar to a Madeira cake but more vanilla-y. Perfect with a cup of tea (or coffee if you absolutely must). If you want to add another texture to the cake you can scatter crushed sugar cubes on the top of the cake before baking but I haven’t done this – I don’t think it needs it.

Here you can see the rich, buttery texture:

No other cake ingredient seems to waft such a delicious aroma around the home whilst cooking quite like vanilla. To me it is the culinary equivalent of the Sirens calling sailors to the rocks. Except no one dies.

I think this shot shows the beautiful “come and get me” texture of the cake:

250g unsalted butter, at room temperature
200g caster sugar
3 eggs, beaten
3 tablespoons semi skimmed milk
3-4 teaspoons vanilla extract
250g self raising flour
1 teaspoon baking powder

How to make:

- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line a 900g loaf tin.
- Cream the butter and sugar together until they are pale and fluffy. Don’t skimp on this stage – give the mixture a good beating for 5 minutes or so.
- Gradually beat in the eggs, milk and vanilla. Don’t worry if it curdles a little, as soon as you add the flour it will sort itself out.
- Fold in the flour and baking powder until well mixed in.
- Spoon into the tin and level.
- Bake in the over for 50-55 minutes or until a skewer comes out clean. Mine took an hour.
- Allow to cool in the tin for 10 minutes before turning out onto a wire rack and allowing to cool completely
- Bask in glory at the wonderful thing you have made.
- Eat.


glamah16 said...

I think this cake needs no addtions. However I never thought of your suggestion of adding cracked sugar cubes on top. This is perfect with that cup of tea or coffee.And you can freeze any for a trifle or something. Very versitle.

Deborah said...

Some might call it simple, but I think that butter cakes are so decadent!!

Ling's Passion said...

Butter cake is so authentic and by far the best *am being bias* 'coz this is the first cake I learnt to bake in school.

Rosie said...

This is sheer deliciousness!! It is nice to have a cake, which speaks for itself and this one sure ticks all my boxes!!

Rosie x

Priscilla said...

That sounds and looks absolutely perfect for my breakfast! I am going to try this!

The Caked Crusader said...

Now there's a concept I like! Breakfast cake!

What a great idea! Why did no-one tell me about this sooner?

Thanks Priscilla

Anonymous said...

Made the rich butter cake and followed the recipe to a T. In the oven it was rising beautifully but then sank about 15 minutes before it was due out. I didn't open the oven door. What could have caused the cake to sink? Despite its depressed state the cake still tasted delicious!

The Caked Crusader said...

Hi Anonymous

Sorry to hear that - I can only think that there may have been a drop in temperature in your oven? I've never heard of a cake sinking in the oven, only when cooling.
Does anyone else have any ideas?

The Caked Crusader