Buttery Yellow Butter Cake
This moist, streusel-topped cake can be mixed together in just 15 minutes. Make it when you need a simple dessert.
Ingredients
-
3-1/2 cups all-purpose flour
-
2-1/3 cups sugar
-
1/2 teaspoon salt
-
1-1/4 cups butter
-
4-1/2 teaspoons baking powder
-
3 eggs
-
1 cup milk
-
1/2 teaspoon vanilla
-
1/2 teaspoon almond extract
Directions
1.
In a large mixing bowl, stir together flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture.
2.
To remaining mixture, stir in baking powder. Add eggs, milk, vanilla, and almond extract. Beat with an electric mixer on low speed until combined. Beat on medium speed for 5 minutes, scraping bowl occasionally.
3.
Spread the batter in a greased 13x9x2-inch baking pan. Sprinkle with reserved crumb mixture.
4.
Bake in a 350 degree F.oven for about 45 minutes or until a toothpick inserted near center comes out clean. Serve warm or cool. Makes 15 servings.
Add Your Review
Recommended Recipe:
Butter Pound Cake
My updated version of the traditional "pound of butter, pound of sugar, pound of eggs, pound of flour" recipe produces a pound cake that's soft and moist, yet still has the classic's buttery flavor and springy texture. The recipe is easily altered for the season. The three variations below are perfect for winter. In summer, I like to add fresh blueberries to the batter, and in fall, I stir in chopped cranberries.
See RecipeMore Great Recipe Ideas from Midwest Living
