Moist Butter Cake

I have tried many different butter cakes and have seen blogs with different recipes.  What attracts me to the Little Teochew's version is a dash of cognac added.

"It yields a moist, buttery cake that is not too oily and heavy. Just the way I like it" - quoting from Ju.  This cake is really worth keeping....

Recipe taken from The Little Teochew

Ingredients:

- 195g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 170g unsalted butter, softened
- 225g sugar (I use slightly less, about 200g) - Personally, I feel this can be further reduced
- 1 large egg, plus one large egg yolk
- 1 1/2 tsp vanilla extract
- 12 tbsp whole milk
Optional (but it is a must for me): Add a splash of cognac if you have some in the house! Me too added.


Method:
1. Preheat oven to 190 degrees celsius. Butter and line a 9-inch cake pan.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. Using a mixer on medium speed, cream butter and sugar until fluffy for about about 2 minutes.
4. Beat in egg, egg yolk and vanilla until well-combined.
5. On low speed, add flour mixture in 3 parts, alternating with milk.
6. Switch mixer to medium and beat for 10 to 15 seconds, just until batter appears uniform.
7. Pour batter into prepared pan and smooth top with spatula or knife.
8. Bake for about 40 minutes, or until it a skewer comes out clean.
9. Leave to rest in pan for 5 minutes before serving.