Moist Butter Cake

I don’t think I have cooked anything from a blog as fast as this one.Last Sunday morning,I was home alone and as usual,was blogopping when I saw this utterly butterly Butter Cake at Maria’s blog.I read through the ingredients and surprisingly,I had everything ready in my kitchen.The recipe is super easy and can be almost termed as a beginner baker recipe.There is almost no effort involved.Literally dump everything into a mixing bowl,beat well till everything is mixed and there you have your cake batter ready.

I immediately got up and set about baking it.Only change I did was adding 2 eggs,instead of 3 as mentioned in the recipe.But still the cake turned out great..soft,moist and delicious.I have no memories of home-made cakes as baking was not a part of our cooking regime.I sure can relate to it in terms of the butter cake we bought from Best bakery.It tasted almost similar,but better.In fact,when I gave a slice to Ajay,he said it is better than McRennet’s Butter Cake,one which we used to buy regularly before my baking adventures.[*silently gushing in glory:)*]

Thanks Maria,for this Ultra simple,but fabulous recipe.We loved it.

Moist Butter Cake
Recipe adapted verbatim from Marias Menu

Ingredients
Butter – 125 gm, softened
Vanilla essence – 1 tsp
Caster sugar – 1 ¼ cups, (275 gm)
Eggs – 3, at room temp
Plain flour – 1 ½ cups
Baking powder -½ tsp
Bicarbonate of soda – ¼ tsp
Milk – ½ cup (125 ml) at room temp

Method

Preheat oven to 180 C, 10 mins before baking.
 
Grease a deep 20 cm/8 inch round cake tin; line base with baking paper.
 
Beat ingredients in medium bowl on low speed with electric mixer until just combined.
Beat on medium speed until mixture is smooth and changed to a paler colour.  
Pour mixture into prepared pan.
Bake cake in the preheated oven for 40-50 mins or until the skewer inserted comes out clean.
Stand cake 5 minutes then turn onto wire rack; turn cake top-side up to cool.
Dust cake with a little sifted icing sugar, if desired.
 
Notes

• The batter might look curdled, but its ok, go ahead and bake it. If you want a caramel flavor, substitute 1 1/3 cups (275 gm) firmly packed brown sugar for the caster sugar.

Pictures updated on 23/08/12