Recipe: Bama Butter Cake - Alabama NewsCenter

By Clover 05 Aug, 2020 Post a Comment

Recipe: Bama Butter Cake - Alabama NewsCenter

Posted: 25 Jul 2020 10:12 AM PDT

Think super moist, dense vanilla cake, studded with pecans, drizzled with a sweet butter sauce. Yep. That's my Bama Butter Cake. And y'all … it's amazing.

Yes, this is my take on the classic Kentucky Butter Cake. My internet sleuthing reveals that the first mention of a Kentucky Butter Cake was when Ms. Nell Lewis won the 1963 Pillsbury Bake-Off with it. I don't know why it was called Kentucky Butter Cake, because Ms. Lewis was from Missouri.

I couldn't just share the recipe without putting my own spin on it, though. So, I've taken one of my classic pound cake recipes, added some finely chopped pecans (because butter and pecans go so well together) and used a butter sauce very similar to the one Ms. Lewis used in 1963.

Poke holes in the cake after baking and drizzle the butter glaze down into the holes for moisture and amazing flavor. (Stacey Little/Southern Bite)

This Bama Butter cake is somewhere between a Bundt cake, poke cake and Stacey's Pineapple Juice Cake. (Stacey Little/Southern Bite)

Like I said, it's seriously amazing. This delicious confection lives somewhere between a Bundt cake, a poke cake and my Pineapple Juice Cake.

After baking the cake, you poke holes in it and drizzle the butter sauce down into the holes, adding some serious moisture and flavor. I always save a little of the sauce to drizzle over the outside of the cake once I take it out of the pan. It looks pretty and adds a little crunch to it once it's cooled.

Like most pound cakes, I think this one is better after it has some time to rest. It'll last on the counter for four to five days or so. I'm sure there's some science-y reason for that, but I can't say for sure. I think it's kind of like how soups and stews taste better the next day. Some say the time allows the moisture to distribute evenly throughout the cake and that it has an effect on flavor and texture as well. I just say, it's delicious. Y'all enjoy.

If desired, add a little more butter glaze over the outside of the cake before serving. (Stacey Little/Southern Bite)

Bama Butter Cake

Prep time: 20 minutes

Cook time: 1 hour and 10 minutes

Servings: 10

Ingredients

1 cup unsalted butter, softened
2 cups sugar
5 large eggs, room temperature
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon vanilla extract
1 cup finely chopped pecans

For the butter glaze

1 cup sugar
1/4 cup water
1/2 cup unsalted butter
2 teaspoons vanilla extract

Instructions

Preheat the oven to 325 degrees and grease and flour a 10- to 12-cup Bundt pan.
Use a mixer to cream the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, baking soda and salt.
Turn the mixer on low and add about half of the flour mixture. Mix well. Add about half of the buttermilk and mix well. Then add the remaining flour mixture and mix well. Add the remaining buttermilk and mix well. Add the vanilla and pecans and mix to combine.
Pour the batter evenly into the prepared pan. Bake for 50 to 60 minutes or until the cake is just starting to pull away from the sides of the pan and a toothpick inserted into the center comes out clean.
Use a skewer or the handle of a small wooden spoon to poke holes all over the cake.
Make the glaze by combining the sugar, water and butter. Cook over low heat until the butter has melted and the sugar has just dissolved. Do not allow to boil. Remove from the heat and add the vanilla; stir well. Pour the glaze over the cake while it is still in the pan, paying attention to make sure the glaze drizzles down into the holes. Reserve about 1/4 cup of the glaze for later. Allow the cake to cool for about 30 minutes in the pan before placing a serving platter over the pan and inverting the cake onto the platter. Drizzle the reserved glaze over the cake.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out "The Southern Bite Cookbook."

Original Cookie Cake Recipe is the ultimate chocolate chip indulgence - FoodSided

Posted: 04 Aug 2020 01:30 PM PDT

Satisfy the chocolate chip craving with the Original Cookie Cake Recipe.

Chocolate chip cookies are a classic treat, but the Original Cookie Cake Recipe by DCFoodPorn will forever change how you look at chocolate chips. While it is far from Ruth Wakefield's recipe from 1936, this chocolate chip cookie indulgence will make you want to eat dessert first.

From National Chocolate Chip Cookie Day to any reason to have a sweet treat, the chocolate chip cookie is always a popular choice. While that nostalgic bite always satisfies, people embrace the opportunity to offer a riff on that recipe.

While many people have a baking hack to make the perfect chocolate chip cookie, a few aspects are important. Good butter does make for a better cookie. Also, keeping the temperature constant is important. Even chilling the dough does matter. Still, a few expert bakers do seem to make the most creative recipes.

Nestle Toll House partnered with Justin Schuble, aka DCFoodPorn, to create an original recipe. This cookie cake is overflowing with chocolate chip goodness. From oversized chocolate chip cookies to edible cookie dough to chocolate ganache, this dessert could be called the cookie sink.

Luckily, Nestle Toll House and DCFoodPorn graciously shared the recipe.

https://www.instagram.com/p/CDeUo5MAilp/

Original Cookie Cake Recipe by DCFoodPorn:

Ingredients

NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough
NESTLÉ® TOLL HOUSE® Edible Cookie Dough Chocolate Chip
NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
Heavy Whipping Cream

Directions

PREHEAT oven to 350F
PLACE 3×3 squares of cookie bar dough onto baking pan
BAKE for 22-24 minutes at 350F
While your cookies bake, PREPARE your chocolate ganache. HEAT your heavy cream on the stovetop. Once hot, POUR over your dark chocolate morsels and MIX until combined (ratio: 1/2 cup heavy cream per 1 cup of chocolate chips). Let rest until it reaches room temperature.
Once baked, let cookies rest for 10 minutes.
Begin building your cake. Start with a cookie on the bottom. Then layer cookie dough and chocolate ganache before adding another cookie. Repeat this as many times as you'd like (depending on how high you want the cake).
Let cake set in the fridge for 30 minutes before slicing/serving.
VARIATION: Get creative with various NESTLÉ® TOLL HOUSE® Refrigerated Cookie Dough flavors and/or NESTLÉ® TOLL HOUSE® Edible Cookie Dough flavors.

With such an over the top recipe, the name needs to be a little more original that the current version. Nestle Toll House is encouraging all chocolate chip, cookie and dessert fans to put on their creative thinking caps. Everyone can submit their best name for this recipe. Justin will pick the winner. The winner will get some fun prizes and big bragging rights.

Who's ready to get baking? What is your most indulgent chocolate chip cookie recipe?