An incredible butter cake from one Sunria Arenga Sugar fan, Ms Freda. She explained, "The type and quality of sugar really matters when baking! I used Sunria’s low-GI Arenga sugar, which smells like toasted coconutty caramel heaven, and it elevated the simple butter cake to a beautifully brown crumb-licking delight." This cake is sure to melt everyone's heart!
Quantity and Ingredients :
1 cup (227g) butter, softened
1 ¼ cups Sunria Arenga sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup rice bran/canola oil or similar
BUTTER SAUCE:
¼ cup Sunria Arenga sugar (to taste)
¼ cup (55g) butter, cubed
¼ cup water
1/8 teaspoon almond extract
1 teaspoon vanilla extract
Directions:
In a large bowl, cream butter and sugar well until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and oil. Combine and sift the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased and floured 10-in. tube pan. Bake at 175°C for 45-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Yield 12-14 servings.
