THE 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 donāt 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, donāt add anymore milk ā¦