I thought of the butter cake that my mom baked when I was a child. The impression pressed deeply in my mind. She won’t do it anymore. It is nostalgic to recall the old days, the time when I was innocent and crazed for the smell, sweet and great flavour. And I could re-experience the fragrance during the baking. The space was filled with buttery flavour, so nice and warm. I like it best when it is a while out of the oven. The warmth and sweetie were sent to the heart. The edge was brown and superb.
I added zest from 3 oranges. Sweet, tangy and divide! Friends loved it. The recipe is from fine cooking. I cut more than half of the sugar in the original recipe. It suits mine taste and most of Asians.
250g unsalted butter, softened at room temperature
260g flour (I used 100g plain flour & 160g cake flour
1.5 tsp baking powder
0.5 tsp salt
180g sugar (reduced from 1.75 cups in original recipe)
2 large egg yolks & 3 large eggs at room temperature (I used 2 egg yolks and 3.5 medium eggs)
1/2 cup cream & 1/4 cup milk (2/3 cup milk in original recipe)
1.5 tsp vanilla extract (forgotten)
Zest of 3 oranges
Position a rack in the center of the oven and heat the oven to 350°F. Butter a Bundt pan, dust the pan with flour, and tap out the excess.
In a small bowl, whisk together the flour, baking powder, and salt until evenly combined.
Beat the butter and the sugar at medium speed until light and fluffy, about 2 minutes.
On low speed, beat in the yolks until smooth. With the mixer running on medium-low speed, add the whole eggs, one at a time, mixing for at least 20 seconds after each addition. Stop the mixer and scrape the bowl and paddle again.
Fold 1/3 of the flour mixture and mix just to combine, add the cream mixture and mix until combined. Repeat until the flour and cream mixture have all been folded in and combined.
Scrape the bowl one last time, add the vanilla extract, and mix at medium speed until the batter is smooth and fluffy, 20 to 30 seconds.
Scrape the batter into the prepared pan and spread it evenly. Run a knife through the batter and tap the pan against the counter to dislodge trapped air. Bake until golden brown and a toothpick inserted in the center comes out with only moist crumbs clinging to it, 45 to 55 minutes.
Cool in the pan for 10 to 15 minutes and then invert onto a wire rack to cool completely. The cake will keep at room temperature for 3 days.