BEST PHILADELPHIA BUTTER CAKE
For the Base:
1/4 c. granulated sugar
1/4 c. salted butter (softened)
1/4 tsp. salt
1 lg. egg
1 (1/4 oz.) Packet of Active Dry Yeast
1/2 c. warm milk (105-115 degrees)
2 1/4 c. all purpose flour, sifted
2 tsp. vanilla extract
For the Topping:
1 c. unsalted butter, softened
2/3 c. flour
2 c. super fine sugar
4 tbsp. milk
1 tsp. vanilla
2 lg. eggs
TO MAKE SUPER FINE SUGAR: BLEND A CUP OF SUGAR AT A TIME FOR 20 SECONDS OR SO.
In the bowl of a stand up mixer fitted with the paddle attachment (I just used my regular mixer since I don’t have a stand up one), mix sugar, butter and salt on low speed until combined. Add egg and beat on medium speed for 1 minute.
In a small bowl, dissolve the yeast in the warm milk.
To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand). Turn the dough onto a lightly floured surface and knead for about 90 seconds. Place in a lightly greased bowl, cover with a towel, and allow the dough to rise until doubled in size, about 1 hour.
Toward the end of the rising period, start preparing the topping. In a stand mixer fitted with a paddle attachment (again, I used a regular mixer), cream the butter until light and fluffy, about 2 minutes on medium speed. Add the flour and sugar to the mixture and continue beating on medium speed until fully combined. Add the eggs one at a time, allowing the first to fully incorporate into the batter before adding the second. Add the vanilla. Add the milk, 1 tbsp at a time. If the consistency is any thinner than pancake batter, don’t add anymore milk …To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Head On Over To Next Page Or Open button