BEST PHILADELPHIA BUTTER CAKE

BEST PHILADELPHIA BUTTER CAKE

INGREDIENTS:

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.

INSTRUCTIONS:

In the bowl of a stand up mixer fitted with the paddle attachment (I just used my regular mixer since I donā€™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, donā€™t add anymore milk.

Grease or line a 9Ɨ13 in casserole dish.

Once the dough has doubled in size, punch it down. Remove it from the bowl, and pat it into the bottom of the dish. Crimp the edges of the crust halfway up the sides of the pan so that they will hold in the filling.

Spread the topping evenly over the dough. Let it rise again for 20 min. Meanwhile, preheat the oven to 375 and position a rack in the middle of the oven.

Start checking the cake in about 20 min. You only want in to start browning on the edges and in the middle. Remember, this is supposed to be gooey so when you check it, lightly shake it to make sure the middle still moves. It will solidify as it cools. Wait until it is cooled completely before serving. Store in the fridge.

After storing it in the fridge, I stuck a piece in the microwave for 10 seconds just to get the middle to melt some.