Grandma'S Deep Butter Cake
Grandma's Deep Butter Cake is a rich, moist dessert with a buttery crumb topping, perfect for family gatherings and celebrations requiring a comforting, classic treat.
Ingredients
Instructions
- Sift flour and salt together in a large mixing bowl.
- Add sugar and margarine; mix with fingers to form crumbs.
- Remove 1 cup of crumbs and set aside.
- Add the eggs, milk, vanilla, and baking powder to the remaining crumbs and beat for 10 to 15 minutes.
- Pour the batter into a greased and floured 13 x 9 x 2-inch pan.
- Sprinkle the reserved crumbs on top of the batter.
- Bake at 350°F for 50 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're short on time, you can use a pre-packaged cake mix as a base and add your own flavorings. To enhance the cake's moistness, substitute sour cream for half of the milk. Ensure to sift the flour and salt together well, as this helps create a lighter texture in the cake.
Serving Suggestions
This cake is delightful on its own, but you can elevate it by serving it with fresh berries or a scoop of vanilla ice cream. A drizzle of chocolate sauce or a sprinkle of powdered sugar also adds a nice touch. Pair it with a cup of coffee or tea for a cozy dessert experience. It also pairs beautifully with Pecan Ladyfingers for a delicious dessert spread.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze slices individually for up to three months. To reheat, microwave a slice for 10-15 seconds or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Deep Butter Cake contains roughly 676 calories, with 5g protein, 68g carbohydrates, and 28g fat. It is an excellent source of vitamin C (40% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 745mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture may be slightly denser. For a lighter cake, you can sift the all-purpose flour multiple times or add a tablespoon of cornstarch for every cup of flour used.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use unsweetened applesauce, mashed bananas, or a commercial egg replacer. Use 1/4 cup of applesauce or mashed banana for each egg; this will add moisture and keep your cake fluffy.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with a few crumbs attached. If the cake is browning too quickly, cover it loosely with aluminum foil and continue baking until done.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).