I was recently given a set of Jamie Oliver DVD’s as a housewarming gift. It took me a while to get around to them but I finally watched the Ministry of Food the other day and was really surprised that someone could feed their toddler doner kebabs every night. It was also frustrating to see that almost an entire town of people were at risk of heart disease, diabetes and obesity because they didn’t know how to cook. Whatever happened to learning how to cook from your parents?!
One of the tasks that Jamie set for himself and the group of people participating in the show was to pass on a recipe. It’s so magical how a simple task like this can really change a community.
I’ve made this cake for my family, friends and colleagues over the years and everyone has been enamoured by this glorious slice of heaven. It’s a simple cake. Not just in terms of ingredients but also preparation. I love making it just to see the look of comfort and disbelief in people’s eyes when they devour a slice of this yummy cake.
I have been asked for this recipe many times. This is the first time I have actually put pen to paper. So, here it is my dearest friends and family. Enjoy.
Glorious Butter Cake
Adapted from allrecipes.com
3 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (225g) unsalted butter, at room temperature
2 cups caster sugar
2 teaspoons vanilla extract
4 eggs, at room temperature
1 cup buttermilk, at room temperature
3/4 cup white sugar
1/3 cup (75g) unsalted butter
3 tablespoons water
1 tablespoon light corn syrup (or 1/8 teaspoon cream of tartar)
2 teaspoons vanilla extract
1/ Preheat oven to 160 degrees (320F). Grease and flour a 10 inch bundt pan.
2/ In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside for later.
3/ In a stand mixer, cream the butter and sugar together.
4/ Beat the eggs together in a separate bowl. Gradually add the beaten eggs to the butter mixture (Do not pour it in the butter mixture all at once). Add the vanilla extract.
5/ With the stand mixer on medium speed, alternately add 1/3 of the flour mixture and 1/3 of the buttermilk to the butter mixture. Scrape down the sides between additions. Do not overbeat. This process should take less than 2 minutes.
6/ Pour the batter in the prepared bundt pan. Place in the oven for 60 minutes.
7/ Several minutes before the cake is ready to come out of the oven, prepare the sauce. Add sugar, butter, water, light corn syrup and vanilla extract to a small pan and heat it on medium over the stove.
8/ Take the cake out of the oven (the cake is done when a wooden toothpick inserted in the centre comes out clean). Whilst still warm, prick lots of holes around the base of the bundt. Slowly pour the warm sauce over the holes. Allow the cake to cool in the pan for approximately 10-15 minutes, then invert to a wire rack.
Tips from cookbookmaniac.com
* It is imperative that all the ingredients are at room temperature. Otherwise the texture of the cake will be dense and hard.
* Do not add the buttermilk all at once. This will cause the butter mixture to separate.
* Do not overbeat when you are adding the flour mixture. Beat only until the flour is incorporated, otherwise you will get ugly holes (called tunnelling) through the cake.
* The cake is still delicious without the sauce, however, the sauce makes the cake absolutely glorious.
* The light corn syrup helps to prevent the sugar from crystallizing. Light corn syrup can be hard to come by in Australia, you can substitute cream of tartar instead.
Comments
Sasa
December 5, 2010 at 6:01 pmThat really IS glorious – it looks so high and beautiful, I could go a slice right now actually, for brekkie.
john@heneedsfood
December 5, 2010 at 7:37 pmButter cake has to be one of lifes little treasures. I used to make it a lot when I was in hospitality and thanks to this post I just may have to dust off my old recipe. Such a wonderful cake!
Angie’s Recipes
December 5, 2010 at 10:56 pmFrom the shape to the texture, your butter cake looks stunning!
tasteofbeirut
December 6, 2010 at 2:05 amI still remember my grandmother’s pound cake and the buttery taste of the cake crumb; this cake here is another classic, sure to be loved for generations to come.
Kitchen Butterfly
December 6, 2010 at 5:51 amThat looks like a WONDERFUL cake. Wow. And it is amazing how lots of people (me inclusive) often stuff ourselves silly without thinking of the dire consequences. Even when we think, we sort of stuff them in the realms of fiction. Thanks for the reminder!
cityhippyfarmgirl
December 6, 2010 at 6:47 amSounds good Amy! I love the shape of it.
Tell me what does the corn syrup do? I don’t often see it in many Australian recipes.
Xiaolu @ 6 Bittersweets
December 6, 2010 at 7:11 amThis is beautiful! And the slice looks so moist and inviting, I’m practically salivating.
GourmetGetaways
December 6, 2010 at 7:37 amHow butter and delicious does your butter cake look. Such a beautiful moist cak with a lovely crumb. I’d love a bite 🙂
OohLookBel
December 6, 2010 at 9:29 amThe cake looks so beautifully moist and crumbly. I adore butter cake!
betty
December 6, 2010 at 12:16 pmWOW what a perfect looking bundt Amy!
Ellie (Almost Bourdain)
December 6, 2010 at 1:13 pmAmy, love the first picture! It’s a perfect butter cake.
Rhonda (The Dainty Baker)
December 6, 2010 at 1:32 pmmmm not only glorious but also perfect!!! it looks so absolutely soft, fluffy and gorgeous!! perfect with a cuppa for afternoon tea!
pigpigscorner
December 6, 2010 at 8:02 pmOMG I love the texture! Bookmarked!
Vivienne
December 6, 2010 at 9:43 pmwow what can i say, looks perfect! i’d like a slice with earl grey tea please! i love it when ppl share recipes that they love and have made many times before! coz that means, i must bookmark this!
TasteHongKong
December 6, 2010 at 10:02 pmThe cake looks glorious already even without the sauce. And that’s a perfect slice.
Anh
December 6, 2010 at 10:22 pmThe first photo is sooo awesome! I always love a good butter cake 🙂
Crustabakes
December 7, 2010 at 4:18 amwhat a beautiful cake! the skin on it is perfect!!!
Stanislav
December 7, 2010 at 7:53 amMy mother prepared this cake. In our country we call it BABOVKA. But I’ve never seen the recipe. Fantastic, beautiful photos. Thank you for post.
Elina (Russian Bites)
December 7, 2010 at 8:41 amI haven’t seen that show but Jamie’s Food Revolution was frustrating and inspiring. I can’t believe the things so many Americans call food.
Now this cake looks fantastic. I think the bundt pans always make cakes look fancy. You are an amazing photographer too. I’m totally craving this now 🙂
Juliana
December 7, 2010 at 10:32 amWow, your butter cake sure looks very inviting…so rich and so tasty…great photos 🙂
Kirbie
December 7, 2010 at 12:17 pmWhat a beautiful picture. I love how you managed to make such a simple cake look so mouthwatering. The cake is simple, the bundt is unadorned and not baked in a fancy bundt, and yet I really want this cake!
Lynne
December 7, 2010 at 3:24 pmIt looks so pretty! Great photos!
Jess @ Bakericious
December 7, 2010 at 5:07 pmI love butter cake, this looks absoluting inviting that I wanna ve a big slice now!
mademoiselle délicieuse
December 7, 2010 at 9:57 pmBest enjoyed with a cup of tea! And good to see you cooking in your new home =)
Mel Kettle (The cook’s notebook)
December 7, 2010 at 11:26 pmI love the look of this – am going to go and buy a bundt pan to make it as it looks so pretty! I love Jamie Oliver and am in awe of his selflessness in wanting to help people learn to cook despite the adversity he faces. Watch Jamie’s Food Revolution to see what I mean. Also, watch his TED speech if you haven’t seen it. At http://www.ted.com/talks/jamie_oliver.html
So inspiring.
sweetlife
December 8, 2010 at 2:22 amhow glorious indeed, I am deadly afraid of bundt pans , only due to all my cakes sticking, but wow I am loving this butter cake and with buttermilk even better..yummy, thanks for sharing and what a nice housewarming gift, Jamie is truly inspiring..
sweetlife
ps..no tomatillos in your area,(not even canned) what a shame..I am sure you would love their taste..email me your addy and I will gladly send you some really good canned tomatillos, we have some many great brands here in Texas! …take care
Erica
December 8, 2010 at 9:22 amThis cake looks amazing. Pretty picture!
MaryMoh
December 8, 2010 at 9:52 amI love a good butter cake…mmm…that buttery smell. Yours look delicious!
Reeni
December 8, 2010 at 11:55 amYour cake is just perfect! And looks gloriously delicious indeed!
heidi leon
December 8, 2010 at 12:50 pmthe texture of this cake looks just divine!!!: I will try to make it this week, I will figure out a gluten free version of it (let´s keep our fingers crossed )
ps. first time in your blog (how come I just found it now?..anyway, will keep coming back for more)
grace
December 8, 2010 at 5:45 pmthis is a new recipe to me, but i suspect it’s one with which i’m gonna become intimately familiar. that sauce is outstanding, and the finished product looks amazing!
Conor @ Hold the Beef
December 10, 2010 at 1:46 amMy mind also boggles at the fact that a food revolution is a necessary thing. How did we get to this place?!
Indeed, glorious this cake certainly is. That texture looks perfect. Gloriously perfect.
Katherine
December 11, 2010 at 11:08 amThis butter cake is truly glorious. It looks so moist. Great photos Amy.
Emma @CakeMistress
December 12, 2010 at 8:34 pmSalivating at the sight of the glorious golden cake crumb. Looks like a beautiful recipe, thanks.
mashi
December 14, 2010 at 9:49 amOh dear, looking at all those pics makes me want to bake one tonight too =) Thanks for sharing the recipe x
tigerfish
December 21, 2010 at 9:16 amIt looks flawless after baking!
Adrian in Food Rehab
January 6, 2011 at 2:10 pmOh someone say butter?!! Nothing beats fresh butter cake from the oven. And the smell is enough to send me into a crazy person! Is it bad that I’d lather my piece with even more butter?
Frida
February 15, 2011 at 8:10 pmThis is absolutely glorious. I want it now!
Ash
February 14, 2013 at 7:46 amIt’s baking as we speak ….. Can’t wait