Philadelphia Butter Cake in Boston?
- LisaPizza Dec 28, 2001 08:22 PM
My brother lives near Boston and has been searching in vain for a German bakery that might make butter cake. Is it such a Philly thing that it doesn't show up elsewhere? He has recipes to make it, and he has found online ordering options, but he doesn't want to buy six butter cakes for $120! His preference is to find a bakery that makes it. Any help would be appreciated.
re: Pat Hammond
1c butter, room temp.
2 tsp vanilla
3 c flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
Cream butter and sugar 'til fluffy. Beat in eggs 1 at a time, beating well after each. Stir in buttermilk and vanilla. Sift in flour, baking powder, baking soda and salt (together). Pour into a buttered bundt pan. Bake at 325 60-65 minutes - 'til tester has no crumbs.
1 c sugar
1/4 c water
1/2 c butter
1 Tbsp vanilla
Combine sugar, water and butter in small saucepan and stir until smooth and hot. Do Not Boil! Remove from heat and stir in vanilla. Pierce entire surface of cake with fork. Pour hot sauce all over. Let cool.
Enjoy! (Let me know if you like it!)
1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs is
what is known as a 1-2-3-4 cake. very traditional.
some experts say the ratios are somewhat less than
optimal, but other factors in the execution are
probably more important so they remain popular.
in some cookbooks that don't call them 1234s you will
see them called "yellow cake"
and, BTW, 'til fluffy ought to be till fluffy.
till is a perfectly good English word with a much
longer pedigree than until
Well, being new to the board and not knowing to whom I was writing, I didn't say "make a yellow cake and pour a butter-syrup mixture over it". I also chose not to get into a discussion of whether to decrease the flour and/or milk, or increase the sugar. The cake recipe, as it was given to me, tastes good.
And I prefer "until" or "'til" to "till". Just my preference!
cjb, welcome to chowhound, and please forgive the bumpy reception. It was totally generous of you to share your recipe, and I appreciate your having taken the time to post it, as do a lot of "silent lurkers" who quietly follow the action, bake the cakes...etc. If I didn't have what my doctor describes as "the cholesterol of a 73 year-old deli counterman", I'd do up your cake myself!
Everything about your posting rocked, including your word choice (and I choose words professionally). We have highly opinionated people here (good!), whose thorny opining sometimes oversteps into areas inappropriately beyond the context of food (bad!). Glad you took with a grain of salt.
I'm hoping to see more postings from you!