GOOEY PHILADELPHIA GERMAN BUTTER CAKE (BUTTERKUCHEN)
This is great breakfast cake. The topping should be gooey. Cherry pie filling can be added as a topping for variety.
Provided by Kathy
Categories Breads
Time 2h30m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Mix sugar, shortening, and salt in a bowl.
- Add egg, and beat together for 1 minute.
- Dissolve yeast in warm milk.
- To egg/sugar mixture, add flour, then yeast mixture and vanilla, beating about 3 minutes (with dough hook or by hand).
- Turn dough onto lightly floured board and knead 1 minute.
- Place in a lightly greased bowl, cover with a towel and let stand in a warm place to rise 1 hour or until double.
- Make Topping: Cream butter in a mixer.
- Mix together flour and sugar; gradually beat into butter.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla.
- Gradually add just enough milk to bring mixture to an easy spreading consistency, being careful not to make it too runny. Set aside until dough is doubled and ready for use.
- When dough is doubled, punch it down and divide in two sections.
- Roll or pat halves into bottom of two well-greased 8" square pans (or a 13x9 pan).
- Crimp edges halfway up sides to hold topping. Prick dough with a fork to reduce bubbling.
- Spread topping evenly over dough. Let stand 20 minutes. Heat oven to 375°F.
- Bake 30 minutes for 13x9 or 20 minutes for 8x8 or until top is just golden and crusty, but still gooey.
- DO NOT OVERBAKE!
Nutrition Facts : Calories 347.4, Fat 16.4, SaturatedFat 8.7, Cholesterol 69.8, Sodium 58.9, Carbohydrate 46.4, Fiber 0.7, Sugar 28.3, Protein 4.3
PHILADELPHIA BUTTER CAKE RECIPE
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, 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 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 board and knead for 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 the paddle attachment, 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 in the vanilla. Add the milk, 1 tablespoon at a time. If the consistency is any thinner than a pancake batter, don't add any more milk.
- Grease or line a 9- by 13-inch aluminum pan with parchment paper.
- Once the dough has doubled in size, punch it down. Remove it from the bowl, and pat into the bottom of your prepared pan. Crimp the edges of the crust halfway up the sides of the container so that they will hold in the filling.
- Spread the topping evenly over the dough. Let stand for 20 minutes. Meanwhile, preheat the oven to 375°F and position a rack in the middle position.
- Bake 30 minutes, or until browned on the edges but still quite gooey in the middle. It will solidify as it cools. Wait until it has cooled completely before serving; store in the refrigerator. Note: Salted butter is suggested for the base, but not necessary; if you only stock unsalted butter, feel free to use that with a pinch of salt, or just on its own. Regarding the vanilla extract, if you want a pale yellow hue, use clear vanilla extract; if you don't mind about a lemony hue, use regular vanilla extract; it tastes good both ways.
Nutrition Facts : Calories 342 kcal, Carbohydrate 46 g, Cholesterol 74 mg, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, Sodium 80 mg, Sugar 29 g, Fat 16 g, ServingSize serves 16, UnsaturatedFat 0 g
PHILA BUTTER CAKE
Here it is, a cake with a ooey gooey buttery topping. Bet it will bring back the memories or make some new ones.
Provided by shirleyo
Categories Desserts Cakes Coffee Cake Recipes
Yield 24
Number Of Ingredients 16
Steps:
- Combine 1/4 cup white sugar, shortening and 1/4 teaspoon salt. Beat in the egg and mix for one minute or until well blended
- Dissolve the yeast in the warm milk. Add the milk and yeast mixture, vanilla and 2 1/2 cups flour to the shortening mixture. Mix for 3 minutes with a dough hook or with hands.
- Turn dough out on a floured board and knead for one minute. Place dough in a medium size lightly greased bowl, cover and set in a warm place to rise for 1 hour.
- While dough is rising prepare gooey butter topping. Combine the remaining sugar, butter and salt. Add the egg and corn syrup. Mix until just combined. Add the flour, water and vanilla and mix to combine. Set aside.
- Grease two 9x9 inch square baking pans.
- Divide dough into two pieces and place them into the prepared pans. Crimp the edges halfway up the sides of the pans to prevent the topping from running underneath. With a fork poke wholes into he bottom of the dough. Divide the topping into two equal parts and spread over the dough in each pan. Let the cakes stand for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake cakes for 30 minutes. Do not overbake, the topping should stay gooey. After the cakes have cooled sprinkle tops with confectioners' sugar.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 45 g, Cholesterol 36.2 mg, Fat 10.6 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 5.6 g, Sodium 101.7 mg, Sugar 24.3 g
PHILLY BUTTER CAKE [SCRATCH]
Make and share this Philly Butter Cake [scratch] recipe from Food.com.
Provided by drhousespcatcher
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Peel potatoes and boil until tender. Drain and reserve 3/4 c of cooking water. Mash the potatoes and stir in the potato water; set aside. Dissolve yeast in the warm water and add the 1 teaspoons salt.
- Add the yeast mixture to the potato mixture; mix on low speed to blend.
- Cream the butter and add the 1 c of sugar a little at a time along with the salt and beaten eggs.
- Stir in the yeast mix. Mix well and add 3 c of the flour (1 c at a time) beating vigorously after each cup.
- Dough should be soft but not wet so add up to 1/2 cup more flour if necessary. Cover bowl and let rise until doubled, about one hour.
- Grease a 9x13 pan or two 8" square pans. When dough has doubled, punch down and turn onto floured surface and sprinkle top with flour. Let rest five minutes. Roll to 1/2 to 3/4" thick and as close to the shape of the pan as possible. Place in the pan/pans, cover and let rise until doubled.
- Make topping by creaming the butter. Beat in the sugar and flour. Add eggs, one at a time and beat well after each. Add just enough milk to make the mixture easy to spread over the cake; it should not be runny.
- After gently spreading the topping on the risen dough, bake in preheated oven at 350 for 35-45 minutes. Let cool in pan.
Nutrition Facts : Calories 482.1, Fat 17.6, SaturatedFat 10.4, Cholesterol 111.7, Sodium 577.7, Carbohydrate 75.3, Fiber 1.8, Sugar 42.4, Protein 7.2
PHILADELPHIA BLINTZ CAKE
Break out the PHILADELPHIA Cream Cheese and the cottage cheese to make this easy blueberry blintz cake.
Provided by My Food and Family
Categories Dairy
Time 1h
Yield Makes 12 servings.
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat 1 egg, cream cheese, cottage cheese and 1/4 cup sugar with whisk until well blended.
- Add butter and remaining sugar to large bowl; beat with mixer until light and fluffy. Beat in remaining eggs, milk and vanilla. Add combined flour and baking powder; beat until well blended. Pour half the batter into greased shallow 2-qt. baking dish. Carefully spread cream cheese mixture over batter in dish; top with layers of pie filling and remaining batter.
- Bake 45 min. or until puffed and lightly browned.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PHILADELPHIA POUND CAKE
Prepare for an amazingly moist and delicious experience with our PHILADELPHIA Pound Cake. Cream cheese is the secret in our PHILADELPHIA Pound Cake.
Provided by Kraft Heinz
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Beat cream cheese, butter, granulated sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
- Add eggs, 1 at a time, mixing well after each addition. Gradually add flour and baking powder, mixing on low speed until blended. Pour into greased and floured 9x5-inch loaf pan.
- Bake 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely on wire rack. Sprinkle with powdered sugar just before serving.
VANILLA BUTTERCREAM POUND CAKE
This cake is an ode to the well-known pound cake from Stocks Bakery in Philadelphia that my family had at every get-together when I was a kid. It's got a velvety melt-in-your-mouth crumb and a smooth vanilla buttercream. Pound cakes have a better taste and texture after resting overnight, so I plan to make this loaf a day before serving, when possible.
Provided by Dan Langan
Categories dessert
Time 3h
Yield one 8-inch loaf (10 servings)
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
- Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
- In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
- With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
- Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
- Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
- For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
- Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.
More about "philadelphia style butter cake food"
PHILLY BUTTER CAKE - BAKING WITH DAN
From bakingwithdan.com
PHILADELPHIA BUTTER CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
PHILADELPHIA STYLE BUTTER CAKE - REVIEW BY RAINYDAYPLAY
PHILADELPHIA STYLE BUTTER CAKE
From pinterest.com
YOU ASKED FOR IT: GOOEY PHILADELPHIA GERMAN BUTTER CAKE
From tampabay.com
SALTED VANILLA BEAN PHILADELPHIA BUTTER CAKE - COLEY COOKS
From coleycooks.com
AUTHENTIC PHILADELPHIA BUTTER CAKE RECIPE - EASY RECIPES
From recipegoulash.cc
PHILADELPHIA STYLE BUTTER CAKE | BUTTER CAKE, FOOD SHARING, BUTTER …
From pinterest.co.uk
RECIPE FOR PHILADELPHIA STYLE BUTTER CAKE
From hindsjerseyfarm.com
PHILADELPHIA STYLE BUTTER CAKE TASTY RECIPES
From easyfoodrecip.blogspot.com
RECIPE: PHILADELPHIA GERMAN BUTTER CAKE | PARENTS NEED TO EAT TOO
From debbiekoenig.com
PHILLY FLUFF CAKE RECIPE - SERIOUS EATS
From seriouseats.com
PHILADELPHIA STYLE BUTTER CAKE | RECIPE | BUTTER CAKE RECIPE, BUTTER ...
From pinterest.ca
PHILADELPHIA STYLE BUTTER CAKE - YUM TASTE
From yumtaste.com
BEST BUTTER CAKE | PHILADELPHIA MAGAZINE'S BEST OF PHILLY
From phillymag.com
FRINKFOOD - PHILADELPHIA STYLE BUTTER CAKE
From frinkfood.com
PHILADELPHIA BUTTER CAKE RECIPE
From pinterest.com
PHILADELPHIA GERMAN BUTTER CAKE | MATCHUP MENU
From matchupmenu.com
PHILADELPHIA STYLE BUTTER CAKE | PUNCHFORK
From punchfork.com
PHILADELPHIA-STYLE BUTTER CAKE - TASTY KITCHEN
From tastykitchen.com
PHILADELPHIA STYLE BUTTER CAKE | RECIPE | BUTTER CAKE RECIPE, BUTTER ...
From pinterest.ca
PHILADELPHIA STYLE BUTTER CAKE FOOD- WIKIFOODHUB
From wikifoodhub.com
PHILADELPHIA BUTTER CAKE ON THE MAIN LINE - LIFE AT TABLE
From lifeattable.com
PHILADELPHIA STYLE BUTTER CAKE - ANTIPASTI RECIPES
From fooddiez.com
RECIPE PHILADELPHIA BUTTER CAKE | ETSY
From etsy.com
GERMAN BUTTER CAKE | TRADITIONAL CAKE FROM PHILADELPHIA, UNITED …
From tasteatlas.com
BEST CPK BUTTER CAKE [CALIFORNIA PIZZA KITCHEN COPYCAT RECIPE]
From goodthymesandgoodfood.com
PHILLY BUTTER CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BUTTER CAKE PHILADELPHIA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PHILADELPHIA BUTTER CAKE RECIPE | CRAFTSY
From craftsy.com
BUTTER CAKE RECIPE - GOOOOEY LIKE THE POLISH BAKERIES IN …
From recipeland.com
PHILLY FLUFF CAKE RECIPE | FOOD & WINE
From foodandwine.com
THE ELUSIVE BAUMANN'S BUTTER CAKE - FEED THE SPIRIT
From readthespirit.com
PHILADELPHIA CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GERMAN BUTTER CAKE PHILADELPHIA RECIPE : TOP PICKED FROM OUR …
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love