Old-fashioned butter cake with butter sauce
Preppy Kitchen · ♥ 21.3K likes · 971.8K views · 10 min video
Read about loaf, pound and bundt cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- melted butter
- 2 tbsp flour
Brush the bundt pan all over with melted butter, then coat with flour and knock out the excess.
- 360 g flour
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
Whisk the flour, baking powder, baking soda and salt together in a bowl and set aside.
- 226 g butter
Cream the room temperature butter until smooth.
- 400 g sugar
- 4 whole eggs
Add the sugar in two additions, the second with the mixer running, then beat on high until light and fluffy, three to four minutes.
- 240 ml whole milk
On low to medium speed add the eggs one at a time, scraping the bowl down between additions.
Adding eggs and scraping the bowl
- vanilla
On low speed add the flour mixture alternating with the milk in three batches, starting and ending with the flour; stop while streaks of flour remain.
Alternating flour and milk
Fold the last streaks in by hand to keep from over-working the batter.
- 70 g unsalted butter
Loosen the hot cake from the pan and set it back in place before saucing.
- ¼ cup water
- 150 g sugar
- 1½ tsp vanilla
For the sauce, combine the unsalted butter, water and sugar in a pan over medium heat and stir constantly, about two minutes, until opaque and slightly thickened.
Making the butter syrup
Pour the sauce over the cake in the pan, moving it around so it soaks in evenly.