Butter cake

Butter cake

Buttercake cut up standing        

260g unsalted butter, at room temperature, plus 3 Tbsp for greasing pan
200g plain flour
1 tsp baking powder
200g castor sugar
4 eggs
½ tsp salt
4 Tablespoons yogurt
1 Teaspoon vanilla beans extract with seeds
A handful of Craisins, decorate

Preheat the oven to 190°C. Grease the 23 cm ring pan or your choice (loaf pan, mini loaf pan, 8×8, or 9×9) with some butter and sprinkle the craisins. Sieve and mix the flour and the baking powder together. Add in salt and mix well. Set aside.

Use an electric beater to mix butter and sugar until well combined, pale yellow in color. (Note: Sugar has not dissolved yet). Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides for even mixing. Add in vanilla and mix well.
Fold in the flour into the mixture and mix well.

Finally, add in the yogurt. Pour the mixture into the greased baking pan. Shake it lightly to distribute cake mixture evenly. Bake until golden brown and cooked, about 40 minutes. Use a cake tester to test if it’s cooked. Remove it from the oven and let cool on the serving plate for 10 minutes. Then serve with espresso coffee, or short black coffee.

Note you can omit the Craisins if you dont want it in.


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