In case you've been wondering what I've been up to lately, the answer is........
Baking.
Yes, I've become a regular Betty Crocker here at BCF. While my desire to do anything fiber related is nil, I'm working with flour instead.
Normally, I'm not at all baking inspired. In fact, that has always been one of the last cooking related things I wanted to do, but in the past month, I've whipped up some rather tasty recipes.
My favorite so far has been Philadelphia German Butter Cake, also known as Butterkuchen in our family. My love for butterkuchen goes back to when I was a very little girl. My grandmother would always make sure she bought at least one butterkuchen for breakfast from the local bakery when ever we were down in NJ visiting her. And as the bakeries started to close due to competition from the grocery stores, it became very difficult to find butterkuchen. The one place we've always known we could find it was while on vacation down in Sea Isle City, NJ at Mary Anne's bakery. But, this means that I only get to eat it once a year, when we are on vacation.
So I started searching the web, and finally found some recipes for them. So far, I've tried 2, and I'm posting the one I like best. I think you'll find that you like it too.
Philadelphia German Butter Cake
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1/4 cup granulated sugar 1/4 cup shortening 1/4 teaspoon salt 1 large egg 1 envelope active dry yeast 1/2 cup warm milk 2 1/2 cups all-purpose flour 1 tablespoon vanilla Butter Cake Topping, recipe follows
Prepare dough by mixing sugar with shortening and salt. Add egg and beat with mixer one minute until well blended. Dissolve yeast in warm milk. Add flour, then milk-yeast mixture and vanilla to dough batter. Mix three minutes with dough hook or by hand. Turn dough onto floured board; knead one minute. Place in a lightly greased bowl, cover with a towel and set in a warm place to rise for one hour or until doubled. Meanwhile, prepare topping; set aside.
Divide dough in two pieces. Roll or pat to fit two well-greased 8" square pans or one 9x13X2" pan. Crimp edges halfway up sides of pan to hold topping in. When dough is spread, prick dough with fork to prevent bubbling. Divide topping; spread over dough. Let cakes stand 20 minutes. Bake at 375°F for 30 minutes or until done. Do not over bake. Topping should be crusty, but gooey. Let cool before cutting.
Butter Cake Topping
1/2 pound (2 sticks) unsalted butter NO SUBSTITUTES 2/3 cup flour 2 cups EXTRA FINE sugar 2 extra large eggs 4 to 5 tablespoons milk
Cream butter. Stir together flour and sugar. Gradually beat sugar mixture in butter. Add eggs, one at a time, beating well after each addition. By the teaspoonful, add just enough milk to bring mixture to a consistency for easy spreading over the cake, being careful not to make it too runny. Use as directed in recipe for Butter Cake. |
I hope you enjoy this as much as we have. I gave a pan of it to my brother to take back home to NJ last weekend, and he said that I'm officially nominated to bake for the family next year on vacation, and my husband no longer needs to go to the bakery in the mornings. ;-)
And, as an FYI, I'm taking the knife skills class at the Lamson Kitchen Store on November 4th if anyone wants to join me.
Next post, I'll talk about cupcakes.
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