Serious Eats: Recipes
Philadelphia Butter Cake
Philadelphia Butter Cake is almost indescribably rich: if you can imagine Gooey Butter cake but minus the cream cheese, and with a base that is somewhat like a crushed, compressed danish, you're getting the right idea.
Note: Salted butter is suggested for the base, but not necessary; if you only stock unsalted butter, feel free to use that with a pinch of salt, or just on its own.
Regarding the vanilla extract, if you want a pale yellow hue, use clear vanilla extract; if you don't mind about a lemony hue, use regular vanilla extract; it taste good both ways.
About the author: Jessie Oleson is a Philadelphia-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.
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