Recipe of the Week: Butter Cake
So, I have a confession to make: This is not the greatest butter cake you will ever eat.
That title currently belongs to the chef at The Grand Marlin at Pensacola Beach. I had it last June, but I am told they have since taken it off the menu, which is sad. Their version was a little cake that was borderline gooey (in a good way) on the inside while the outside was a crisp crust. It was topped with very good vanilla cream and sliced strawberries.
I don’t know how they managed to get their textures so perfect, but I think I accidentally came close with a pound cake I pulled out of the oven too early. It collapsed in the middle while I was allowing it to cool. Had I served it hot, I think I would’ve been as close as possible to the texture. I will figure it out, though.
In the meantime, here is a version that comes from a cookbook based out of my hometown.
1 cup butter
2 cups sugar
5 eggs
2 cups cake flour*
1 tsp. vanilla
In an electric mixer, cream the butter and sugar together until smooth.
Add the eggs one at a time, beating well after each addition.
Add the cake flour one cup at a time while mixing and then add the vanilla.
Spread the batter in a greased and floured 10-inch tube pan and bake at 300 degrees for one hour.
*If you don’t have or can’t get to cake flour, take one cup of all-purpose flour, remove two tablespoons of it, and add two tablespoons of corn starch. Sift the two together no less than three times. One cup of this mixture will do the job of one cup of cake flour. It’s not perfect, but it’s good in a pinch.