This is exactly what I was looking for when I was searching for "butter cake". This cake is dense, golden on top, and not too sweet. It is great for shaped cakes or shaping because it is not crumbly and will not fall apart.
I made cupcakes- mixed everything by hand to a smooth, creamy finish and poured the paper cups to a little over half full. This made them rise perfectly- not too tall and not too short. I followed the ingredients, no substituting but being cupcakes, I baked them for 40 minutes in an electric oven. They probably could have gone maybe 35 minutes, but I forgot to check on them.
While they were baking, my husband and I gobbled the extra batter. That is when I knew these would be yummy. I could not stop eating the batter.
Anyway, after the timing issue, they came out fine and they are delicious!
I will definitely make this recipe again. Thanks!
(P.S. I would like to comment on the "cornbread" comments... this cake tastes NOTHING like cornbread!)
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This is exactly what I was looking for when I was searching for "butter cake". This cake is...