This Butter Cake is like a "little black dress." Simple and luscious on it's own, but dressed up--even better. That's the first thing that came to mind when I baked this last night. Admittedly, this cake will remind you of a pound cake, but with a delicate crumb instead of the denseness its relative has. Two simple reasons...replacing the granulated sugar with confectioners' sugar (icing sugar) and cake flour instead of all-purpose flour does the trick.
Since it's been another hectic month; I just got home from watching my granddaughters, I wanted to share this recipe in case you find a need for a dessert that you can call your own with "accessories." I added a scoop of Pumpkin Pie Gelato, but cooked apples, cranberries, or pears would have been a lovely addition as well.
Butter Cake
1 lb. (4 sticks) unsalted butter, at room temperature
1 lb. (3 1/2) cups confectioners' sugar
6 large eggs, at room temperature
2 tsp vanilla extract
2 1/2 cups King Arthur Unbleached Cake Flour
1/2 tsp. salt
Preheat oven to 350F-degrees. Grease and flour a tube cake pan.
In a stand mixer, using the paddle attachment, cream the butter thoroughly. Scrape down the sides of the bowl with a rubber spatula. Add the confectioners' sugar and mix on low until combined (you might have to wrap a dish towel around the bowl so it doesn't come out!) Once combined, mix on medium for 1 minute, then scrape down the sides again. Add eggs, one at a time, mixing well after each addition and after the addition of two eggs, scrape down the sides of the bowl. When all the eggs have been added and sides scraped down, add the vanilla. Finally, add the flour and salt and mix on low to combine, then medium for 1 minute.
Spoon batter into the prepared pan and smooth the top.
Bake in the preheated oven 55 to 60 minutes. Test with a wooden skewer in the center of the cake. Remove from oven and cool 5 minutes before turning out on a parchment lined baking sheet, then place your serving dish on the bottom and flip the cake over to have the top of the cake showing.
Gelato was a nice accompaniment after a light dinner of soup. Enjoy!
