A rich cake
December 21, 2009 12:18 PM Subscribe
Can you help me identify the recipe for a cake I baked years ago?
I was a teenager and I needed to bake cakes for some parties. This was both easy and completely delicious. I'd like to make it again for gifts, but my mother, who found the recipe, can't remember what it would have been.
The name was something like "butter cake," but most people think of a pound-type cake when they use that term, which is nothing like this cake. The cake was baked in a 9x13 pan, and came out with a smooth gold surface, like the top of a fresh pan of blondies, and delicious bubbling liquid around the edges. The cake was swimming in moisture, almost like a pudding, and there was no question of taking it out of the pan until it was time to cut and serve the pieces, which were messy and relatively small, like the size of a brownie. It had a sort of dulce de leche or toffee flavor, though no candy was used. Condensed milk might have been the magic ingredient.
Let me know what you think --
I was a teenager and I needed to bake cakes for some parties. This was both easy and completely delicious. I'd like to make it again for gifts, but my mother, who found the recipe, can't remember what it would have been.
The name was something like "butter cake," but most people think of a pound-type cake when they use that term, which is nothing like this cake. The cake was baked in a 9x13 pan, and came out with a smooth gold surface, like the top of a fresh pan of blondies, and delicious bubbling liquid around the edges. The cake was swimming in moisture, almost like a pudding, and there was no question of taking it out of the pan until it was time to cut and serve the pieces, which were messy and relatively small, like the size of a brownie. It had a sort of dulce de leche or toffee flavor, though no candy was used. Condensed milk might have been the magic ingredient.
Let me know what you think --
A long shot, but could it have been a lemon pudding cake without the lemon? This is a magical sort of cake that develops a layer of sauce on the bottom during baking. (This is a very retro favorite from decades ago; this isn't the recipe I used but there are a bunch of recipes out there that all look pretty similar.)
posted by Quietgal at 12:57 PM on December 21, 2009
posted by Quietgal at 12:57 PM on December 21, 2009
This is the recipe for my Oma's butterkuchen (butter cake), which had that general consistency:
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375 g (13.25 oz) Flour
2 (2x .25 oz) Packages Yeast
50 g (1.75 oz) Sugar
1 Package Vanilla Sugar
Salt
1 Egg
200 mL (7 oz) Milk
50 g (1.75 oz) Butter
------------------
100 g Butter
75 g (2.6 oz) Sugar
1 Package Vanilla Sugar
100 g (1.75 oz) Almonds
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Melt the butter-- but just barely. Set it aside to let it cool.
Mix the dry ingredients.
Add an egg.
Then the milk.
Add that cool-melted butter, mix it all up.
Rising time. Go away for an hour, let that luscious mixture rise.
Kneed the risen mixture for a minute or two.
Get a 9x13 pan, grease it up, then spread that mixture all through it. It'll be about an inch, maybe an inch and a half thick.
Now, cube the butter (from the second half of the hyphens. You'll want pieces about the length/width of the diameter of a dime. Maybe a bit smaller.)
Grid the spread-out dough with the butter. That is, stick the butter into the top of the dough, press it down just a bit, and evenly cover the whole cake.
Now, sprinkle about half of the sugar on the whole thing. Just like a snow-covered landscape, right?
Ditto to the almonds. Sprinkle them to mostly-cover the cake.
Now finish sprinkling the sugar.
Bake at 370 degrees F for 20 minutes.
Eat. Enjoy. Clean yo'self up.
posted by Seeba at 12:58 PM on December 21, 2009 [1 favorite]
-----------------------------------------------
375 g (13.25 oz) Flour
2 (2x .25 oz) Packages Yeast
50 g (1.75 oz) Sugar
1 Package Vanilla Sugar
Salt
1 Egg
200 mL (7 oz) Milk
50 g (1.75 oz) Butter
------------------
100 g Butter
75 g (2.6 oz) Sugar
1 Package Vanilla Sugar
100 g (1.75 oz) Almonds
----------------------------------------------
Melt the butter-- but just barely. Set it aside to let it cool.
Mix the dry ingredients.
Add an egg.
Then the milk.
Add that cool-melted butter, mix it all up.
Rising time. Go away for an hour, let that luscious mixture rise.
Kneed the risen mixture for a minute or two.
Get a 9x13 pan, grease it up, then spread that mixture all through it. It'll be about an inch, maybe an inch and a half thick.
Now, cube the butter (from the second half of the hyphens. You'll want pieces about the length/width of the diameter of a dime. Maybe a bit smaller.)
Grid the spread-out dough with the butter. That is, stick the butter into the top of the dough, press it down just a bit, and evenly cover the whole cake.
Now, sprinkle about half of the sugar on the whole thing. Just like a snow-covered landscape, right?
Ditto to the almonds. Sprinkle them to mostly-cover the cake.
Now finish sprinkling the sugar.
Bake at 370 degrees F for 20 minutes.
Eat. Enjoy. Clean yo'self up.
posted by Seeba at 12:58 PM on December 21, 2009 [1 favorite]
Response by poster: The term "gooey butter cake" really rings a bell, and that recipe has evaporated milk, although I don't remember that I made a separate crust from the filling. Still, I could be wrong, or the one I made could be a variation on the recipe. Thanks, everyone!
posted by Countess Elena at 2:05 PM on December 21, 2009
posted by Countess Elena at 2:05 PM on December 21, 2009
This thread is closed to new comments.
posted by jedicus at 12:25 PM on December 21, 2009