(If you use a dark, nonstick baking pan or ovenproof, Pyrex glass pan, be sure to reduce the oven heat by 25 degrees F).Ģ. Grease one 9 x 13-inch pan, preferably light colored, heavy NOT nonstick pan. Position the oven shelf in the middle of the oven. Cover and refrigerate until ready to use.ġ. You can also squeeze the butter and flour mixture in between your fingers to "cut-in".ģ. Cut-in the cold butter until the mixture resembles bread crumbs. In a medium-size bowl, combine the flour, brown sugar, sugar and cinnamon.Ģ. NOTE: Cake is mixed using a KitchenAid Professional 600 Series Mixer, 575 watts.ġ. Sugar or superfine sugar: 2 cups / 14 ounces / 400 gramsĮggs, cracked: 3 large / 5.25 ounces / 150 grams use cold does not have to be at room temperature Unsalted butter: 2 cups (4 sticks) / 1 pound / 452 grams use cold - does not have to be at room temperature OR 1 teaspoon orange or lemon extract or 1 tablespoon grated orange peel or 1 to 2 teaspoons lemon peel or 1/4 teaspoon citrus oil Vanilla extract: 1 tablespoon (3 teaspoons) / 12 gramsĪlmond extract (optional): 1/2 teaspoon / 2 grams Whole or 2% milk: 1 1/2 liquid cups / 12.75 ounces / 363 grams use cold - does not have to be at room temperature Unbleached all purpose flour: 4 cups spoon into measuring cup and level to rim / 17.64 ounces / 500.09 gramsīaking powder: 1 tablespoon (3 teaspoons) / 14.7 grams I do not see a difference on how recipes come out when using ingredients cold, right from the refrigerator, when using electric mixers of today. I believe that the step of using room temperature ingredients in a recipe makes them too warm, and is old-fashioned, necessary when cakes were mixed by hand. I use ingredients right from the refrigerator when I bake most of my recipes, except with chocolate from the freezer, because I have found that the friction from the beaters quickly warms them. It's now my family's favorite all-occasion cake! It can be easily filled and frosted with many types of recipes and decorated or served plain with fruit. Many brides have selected this for use in a wedding cake because it can be made in so many flavors (and is quite flavorful) and doesn't need a lot of trimming. It has a fine to medium crumb in texture and is somewhat dense, but much lighter than a pound cake. I created the Ultimate Butter Cake (buttercake) to be a rich, moist and tender treat because I was tired of eating dry, flavorless cakes. Makes 2, 9-inch cake layers, a 9 x 13-inch pan or 32 - 36 cupcakes THE ULTIMATE BUTTER CAKE OR UBC / Recipe alone It freezes well, too.Ĭinnamon Crunch Cake Variation at end of recipe.ġ 2/3 cups unbleached all-purpose flour spoon into measuring cup and level to rimġ2 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into tablespoon-size pieces You can serve this crumb cake for breakfast, brunch or even as an after-dinner dessert. When I developed this recipe, my family couldn't stop eating this buttery, moist coffee cake and we kept on cutting off big cake squares to eat. If you like a traditional crumb cake, with a super thick crumb topping baked with a moist, thick yellow cake base from my Ultimate Butter Cake Recipe, below, this is for you. Photo by sugarpie, Premium Member © Sarah Phillips Variation: Cinnamon Crunch Cake Ultimate Butter Cake or UBC and Variations Ultimate Chocolate Cake or UCBC and Variations
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