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.