Buttery Butter Cake
This cake is appropriately named because its star ingredient is butter—in both the base and its rich, crunchy topping. Try this version. If you really want to boost the buttery-ness, use Plugra, a heavier fat-content butter made by Kellers, in place of the butter.
Beware: This cake is full of artery clogging fat and high calories. But only one slice is necessary to satiate a butter-sweet fix. It's extremely filling.
1-1/2 teaspoons dry yeast
1 cup warm milk (115 degrees F.)
4-3/4 to 5 cups flour, divided
1/4 cup sugar
3 egg yolks
2-1/2 sticks of melted butter
1 teaspoon lemon juice
1 dash of salt
2-1/2 to 3 sticks unsalted butter
1 cup sugar
2 teaspoons vanilla
Dissolve yeast in milk and mix in 2-1/2 cups of flour. Cover and let rest for 30 minutes in warm place. Add the remaining flour, sugar, egg yolks, melted butter, lemon juice, and salt. Knead well. The dough should be soft and pliable. Let rest for additional 20 minutes.
Spread dough out on large greased (use butter) cookie sheet. Let dough rise again. Thinly slice unsalted butter sticks and place slices on top of dough. Mix sugar and vanilla and sprinkle over the dough. Preheat oven to 400 degrees F. Put in the middle of the oven, and bake for about 25 minutes.
Use only unsalted butter for the topping or cake will be salty.
For a fluffier cake, place loaf pan filled with hot water in the bottom of the oven while baking.
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This page created February 1999
Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.
This page modified February 2007