This is possibly the easiest cake you’ll ever make. As easy as using a packet mix but with the pride of knowing you made it from scratch and know each and every ingredient in it. I’m pretty sure its the best foundation cake I’ve happened upon and will certainly be getting a work out to see just what its capable of. The very fact I can remember the ingredients off the top of my head after making it only twice speaks volumes.
The source is the outside wrapper of a packet of butter and it deserves its claim to being the Best Ever Butter Cake. As per usual, the first time I followed the recipe and then the next time I had to break them to see what it could do. What you see photographed is this cake with fresh peaches that I served with some raspberry jam to create a peach melba cake of sorts.
Not only is it easy to make, delicious warm or cold, it keeps phenomenally well (mine lasted a week) and is still as delicious and moist on day 7 as it is on day 1. Drench it in some liqueur, grate some lemon or orange zest into the batter, or perhaps add a little coconut….any way you like it this cake will deliver. The buttery and moist crumb lends itself more to a syrup or dusting of icing sugar more than being decorated with butter cream but I’m sure it would be a wonderful foundation for testing your decorating skills out. I love the result that I got by adding some sliced stone fruit to its top to create a fresh seasonal cake that was worthy of any dame.
- 180g Unsalted Butter
- 4 tsp baking powder
- 1 3/4 cups plain flour
- 1 tsp vanilla essence
- 2 eggs
- 1 cup milk
- 1 cup caster sugar
- 4 ripe peaches
- 1/2 cup raspberry jam
- double cream or vanilla ice cream to serve
Pre-heat your oven to 180c. Grease and line a 20cm round cake tin or a loaf tin.
Put all the ingredients except the peaches, jam and cream into your mixer and beat until a smooth batter. Pour into prepared tin and bake for approximately 40 minutes or until golden brown.
Keeps well, frozen or in an air tight container.
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