Philly Butter Cake [scratch]

Submitted by Chef #208121

"the real thing from the Philly Inq. in 1988"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 12

ingredients

• Cake

• 2 medium white potatoes
• 4 1⁄2 teaspoons active dry yeast, equals 2 packages
• 1⁄4 cup water
• 1 cup sugar
• 1 teaspoon sugar
• 4 tablespoons butter
• 2 teaspoons salt
• 2 large eggs, well beaten
• 3 - 3 1⁄2 cups all flour

• Topping

• 3⁄4 cup butter
• 1⁄2 cup flour
• 1 1⁄2 cups sugar
• 2 large eggs
• 3 -4 tablespoons milk

directions

1. Peel potatoes and boil until tender. Drain and reserve 3/4 c of cooking water. Mash the potatoes and stir in the potato water; set aside. Dissolve yeast in the warm water and add the 1 teaspoons salt.
2. Add the yeast mixture to the potato mixture; mix on low speed to blend.
3. Cream the butter and add the 1 c of sugar a little at a time along with the salt and beaten eggs.
4. Stir in the yeast mix. Mix well and add 3 c of the flour (1 c at a time) beating vigorously after each cup.
5. Dough should be soft but not wet so add up to 1/2 cup more flour if necessary. Cover bowl and let rise until doubled, about one hour.
6. Grease a 9x13 pan or two 8" square pans. When dough has doubled, punch down and turn onto floured surface and sprinkle top with flour. Let rest five minutes. Roll to 1/2 to 3/4" thick and as close to the shape of the pan as possible. Place in the pan/pans, cover and let rise until doubled.
7. Make topping by creaming the butter. Beat in the sugar and flour. Add eggs, one at a time and beat well after each. Add just enough milk to make the mixture easy to spread over the cake; it should not be runny.
8. After gently spreading the topping on the risen dough, bake in preheated oven at 350 for 35-45 minutes. Let cool in pan.

Reviews

[Kathy]

I'm originally from the Philadelphia area and just love butter cake and it was nice to see this recipe posted. I've tried several butter cake recipes that use a cake mix, but they don't compare. I made this exact recipe, oh,about 15 years ago from an Inquirer clipping my mother had saved from the 1960's (which I stupidly lost awhile back). I have another butter cake recipe posted here (#24308) that my sister found in 1999, but it is not as authentic as this recipe. I have found that super-fine granulated sugar and unsalted (sweet) butter make a better topping -- and the gooey topping is the star of this recipe. I love plain butter cake, but it's also good with a fruit topping, particularly cherries. A few years ago, a relative came to visit us in Colorado and brought an apple crumb topped version that was to die for. Thanks for the memories!