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Philadelphia Butter Cake in Boston?

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  • LisaPizza Dec 28, 2001 08:22 PM
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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.

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  1. We had a discussion on the Pennsylvania board a while back...

    Link: http://www.chowhound.com/topics/show/...

    12 Replies
    1. re: ironmom

      Thanks; I saw that discussion. But as I said in my post, my brother has recipes already -- he doesn't want to make it, he wants to buy it somewhere near Boston. I'm looking for bakeries in his area that might sell it.

      1. re: LisaPizza

        I guess what I was trying to show when I posted the thread is that it is a very Philadelphia thing. I grew up in eastern Massachusetts, and never heard of it until that thread, which is why I requested the recipe.

        1. re: ironmom

          I figured the same thing, but you never know. I've never seen it anywhere outside of Philly, but sometimes regional favorites travel when the "natives" move around the country -- or the world, for that matter!

          1. re: ironmom

            Do you still want a butter cake recipe? I'm new here (2nd day - LOVE this site). Do you still check after this amount of time? I have a butter cake recipe that gets raves - very simple. Let me know if you want it.

            1. re: cjbmirage2

              Well, I'd love to have it. If it was posted earlier, I somehow missed it. Welcome to Chowhound, and please put the recipe in your own words, so there are no copyright problems. I'll be watching this space! Pat

              1. re: Pat Hammond

                Butter Cake:
                1c butter, room temp.
                2c sugar
                4 eggs
                1c buttermilk
                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. re: cjbmirage2

                  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

                  1. re: supersnob

                    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!

                    1. re: cjb

                      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!

                      ciao

                      1. re: Jim Leff

                        Thank you! Love the site. As for the "bumpy reception", no need to worry - my skin is pretty thick!

                2. re: Pat Hammond

                  Actually, I thought that you couldn't copywrite a recipe........?????

                  1. re: cjbmirage2

                    If the recipe is in a book, or magazine, and it can't be linked to from the web, we've been asked to loosely paraphrase it. Better safe than sorry! And thank you so much for the recipe. I have a favorite cast aluminum bundt pan that will be just perfect. Pat