Monday, September 14, 2015

Dutch Butter Cake

 Usually when I think of a butter cake, I think of a rich cake from the bakery that was right around the corner when I was growing up. Or else I think of a Southern Gooey Butter Cake that lives up to it's name. But then I saw this recipe that was posted on Facebook by my former classmate, Joyce. It's called a cake, but it only has four ingredients. What? How is this a cake? It looks more like a shortbread cookie! So I did a little Googling and found that (as with many classic recipes) everyone seems to have a different version. Some have almonds or almond extract. Some have eggs or leavening ingredients. So, which version do I try???? I decided to make the recipe that Joyce posted in the first place. Looks simple enough, so why not?
 Well, let me just tell you, it's AMAZING. The texture is buttery and smooth and chewy and it's like the BEST shortbread cookie you've ever tasted. For a little extra flavor, I added a tiny splash of vanilla extract. OMG, heaven on a plate. If you want something that is just the right amount of sweet to have with a nice cup of coffee or a lovely afternoon tea, THIS is what you've been looking for. It's SO simple to make and it only took a few minutes to throw together. You really need to give it a try! I KNOW you'll love it.
 Thanx Joyce! Remind me to make this for you!

2 cups all-purpose flour
8 ounces (2 sticks) unsalted butter
2/3 cup sugar
1/4 teaspoon salt

Preheat oven to 350 degrees F. Line an 8x8 baking dish with foil. Melt the butter and mix it with the flour, sugar, and salt until just combined. Don't overmix. Press into the bottom of prepared pan. Bake for 30 minutes until the edges just start to turn golden. The middle will still VERY gooey, but the cake is definitely done at this point. Allow to cool completely before removing foil from pan and cutting into squares. Enjoy! If using salted butter, just omit the salt from this recipe.

Be sure to cool completely, or chill before cutting into squares! Otherwise it'll probably fall apart. It's VERY soft when it comes out of the oven!
I used an 8" square baking pan, but I bet you could also use a round cake pan and then cut it into wedges instead of squares. I'm thinking you could also double the whole recipe and bake it in a 9x13 pan. Actually, the more I think of it, yes, that idea wins. More is more!!
As I said, I added a little vanilla extract, but feel free to add almond extract instead, or just leave it out. It'll still be great!
The recipe said to line the pan with foil, but I decided to line the pan with parchment paper instead, just as I do whenever I make any kind of bars or squaes. Same idea, just what I had on hand, that's all. Use whichever you prefer!

No comments: