Just A Simple Butter Cake

It had been a few years since I looked at blogs I once enjoyed and visited often. I loved to see other blogs that were of interest to the bloggers I followed. Most of the bloggers have sadly moved on to other things and many of the blogs I followed are no longer being used.  For instance, one I'm referring to stopped blogging 2012 - maybe it's from not enough visits though I would hope that wasn't the case, I can't believe I haven't since 2012 more likely few years than this. :(

Any -Hoo ~ As I was strolling along, I found a newer link off and older one and saw this recipe. It is a two thumbs up simple recipe I plan to make many times. I remember my Gram making one similar but without added fruit. The Butter Cake recipe I thought went back as far as the 30's however, recently I read the recipe dated back to 1910. My gram used to top it with Chocolate Frosting or leave plain. I do have to say I've enjoyed the fruit version, maybe better than a regular Butter Cake.

This version is found here, the amounts are less and the fruit I used was leftover from my peach tree, smaller fruit  this year and I refused to let the birds have them! haha. Also I used to different sizes as the blogger, but I also used two different types of bakeware, clay and one metal springform pan. 

I thought the clay did a better job over-all with texture and appearance. It also had a nice crispiness around the cake and finish bottom.

Springform below.

Clay - I also had to sample early. lol

Springform and Clay.

You could use one pan to bake of course but using two smaller seems to make a perfect brunch, tea or picnic fun dessert.  It keeps fresh for a few day in the frig holding everything you first liked about it. I used parchment and my Wiltons 9" cake pans to keep them, I wasn't sure how they would keep - they kept delish!

It was so inspiring for me to visit Melissa Wastney's blog and try a tasty version of this cake. I've been so preoccupied with the business of caring for my dad and just busy I miss times of creativity. It was so wonderful to visit her blog I hope you too will check out the very talented Melissa Wastney from New Zealand. 

Butter Cake Recipe (gram used)

2 Cups all-purpose flour

1 1/4 cups sugar (3/4 - 1 c, would be fine- especially if using a sweet fruit or frosting)

1 Tbsp baking powder

1 tsp salt

1 cup milk

1 tsp vanilla extract

2 eggs

Instructions

Pre-heat oven to 350 (175 C). Prepare two 8x2 inch baking pans by greasing and flouring them. Combine dry ingredients sifting flour, sugar, baking powder, and salt together into a large bowl. Add softened butter, milk, vanilla extract. Beat the mixture for two minutes with a hand mixer, scraping the sides of the bowl. Add eggs and beat for another two minutes. Divide the batter evenly between the prepard pans and bake for 30 - 35 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, you can frost the cakes.

To be honest here, as much as I loved the recipe from 1910, I do prefer Melissa Wastney's recipe/version much better.