‘Tis the season… baking season! What better way to kick it off than making the ultimate comfort cake? This butter cake recipe will have your mouth watering for a slice of rich, buttery goodness.
You can also serve with fresh fruit… because, balance.
We were inspired by this Blue-Ribbon Butter Cake and are happy to report that substituting ghee works well!
Cake 1 cup Kelapo ghee, soft 2 cups sugar 4 large eggs, room temperature 2 teaspoons vanilla extract 3 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 cup buttermilk
In a large bowl, mix the ghee and sugar. Beat in eggs, one at a time. Then beat in the vanilla.
Next, combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
Butter Glaze 1 cup sugar 1/2 cup Kelapo ghee 1/4 cup water 1-1/2 tsp almond extract 1-1/2 tsp vanilla extract
For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.
Better Butter Cake
You can also serve with fresh fruit… because, balance.
We were inspired by this Blue-Ribbon Butter Cake and are happy to report that substituting ghee works well!
Cake
1 cup Kelapo ghee, soft
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
In a large bowl, mix the ghee and sugar. Beat in eggs, one at a time. Then beat in the vanilla.
Next, combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
Butter Glaze
1 cup sugar
1/2 cup Kelapo ghee
1/4 cup water
1-1/2 tsp almond extract
1-1/2 tsp vanilla extract
For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.