Helfer's Deep Butter Cake (Link/Revisions)

Can you tell I enjoy desserts a lot? :) This isn't one of those things I'd made often, actually just once. And it was beyond decadent and I felt completely indulgent and delighted and horrified all at the same time. It was goooood. This recipe is lifted from the wonderful Helfer's Pastries and Deli Cafe deep butter cake, and revised for a low sulfur diet. The artificial butter flavor is at once bizarre and really enhances the cake. So, this isn't a "let's do it all the time" thing. At least for me. :D

Let's Eat Recipe Card
Deep Butter Cake (Helfer's)
Helfer's Pastries and Deli Cafe

Yield: 8 to 9 servings

Revisions:

For crumb mixture:
1/4 cup granulated sugar
1/4 cup (1/2 stick) unsalted butter, softened
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 teaspoon butter flavoring (see note)
1/2 cup all-purpose flour

For batter:
11/3 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
1/2 teaspoon salt
1 T EnerG egg replacer
2/3 cup coconut milk
1/2 teaspoon vanilla
1/2 teaspoon butter flavoring
1-3/4 cups cake flour

Powdered sugar, for garnish

1. Prepare the crumb mixture. In a small mixer bowl, beat together 1/4 cup sugar and 1/4 cup butter until fluffy. Add 1/4 teaspoon salt, 1/4 teaspoon vanilla, 1/4 teaspoon butter flavoring and all-purpose flour; beat at low speed just until crumbly. Cover and refrigerate.

2. Prepare the batter. Preheat the oven to 350 degrees. Grease and flour an 8-inch-square baking pan.

3. Combine 1 1/3 cups sugar, 1 cup butter and 1/2 teaspoon salt in a large mixer bowl; beat on high speed for 2 to 3 minutes or until fluffy. Add energy egg replacer; beat on high speed 2 to 3 minutes or until light.

4. Combine milk, 1/2 teaspoon vanilla and 1/2 teaspoon butter flavoring. Alternately add cake flour and coconut milk mixture to batter, starting and ending with flour. Beat on low speed, scraping sides of bowl, until well mixed.

5. Sprinkle crumb mixture evenly in prepared pan. Spread batter over crumb mixture. Bake 50 to 60 minutes or until top is deep golden brown and cake tests done in the center with a wooden pick. Cool 5 minutes.

6. Place a flat plate or cake board on top of the pan. Hold the pan and plate together securely; turn over. Carefully remove the pan. (The crumb side is now the top of the cake.) Dust with powdered sugar.

Note: Butter flavoring is sold with the extracts in supermarkets. Its flavor is essential to the success of this recipe.


Cheers!
~Miriam