Grandma’s Butter Cake
This cake recipe came from one of my bakers grandmothers. Growing up this cake was a staple around the holidays and special occasions. Grandma would make it and I’d sneak into the kitchen while it was cooling on the counter and steal a bite. The syrup soaked into the bottom of the cake would give it this great crispy texture while still keeping the inside nice and moist. The creamy richness of this cake, coupled with the sugary crust that is created are why it’s so irresistible. This cake can stand on its own, but you can also enjoy it with fresh fruit or jam.
Directions: Enjoy this cake within 1 week of pick up. Refrigeration is not necessary, but will help prolong the shelf life. This cake freezes well if you’d like to save some for later. Enjoy with fresh fruit or jam if you prefer.
Please allow 24 hours to pick up from the Farm Market.
Ingredients: Flour, Sugar, Butter, Eggs, Buttermilk, Vanilla, Salt, Baking Powder, Baking Soda.
Glaze: Sugar, Butter, Water, Vanilla.
Allergens: Contains Wheat, Dairy, and Eggs. Processed on equipment also used for Peanuts, Tree nuts, and Soy.
This cake recipe came from one of my bakers grandmothers. Growing up this cake was a staple around the holidays and special occasions. Grandma would make it and I’d sneak into the kitchen while it was cooling on the counter and steal a bite. The syrup soaked into the bottom of the cake would give it this great crispy texture while still keeping the inside nice and moist. The creamy richness of this cake, coupled with the sugary crust that is created are why it’s so irresistible. This cake can stand on its own, but you can also enjoy it with fresh fruit or jam.
Directions: Enjoy this cake within 1 week of pick up. Refrigeration is not necessary, but will help prolong the shelf life. This cake freezes well if you’d like to save some for later. Enjoy with fresh fruit or jam if you prefer.
Please allow 24 hours to pick up from the Farm Market.
Ingredients: Flour, Sugar, Butter, Eggs, Buttermilk, Vanilla, Salt, Baking Powder, Baking Soda.
Glaze: Sugar, Butter, Water, Vanilla.
Allergens: Contains Wheat, Dairy, and Eggs. Processed on equipment also used for Peanuts, Tree nuts, and Soy.
This cake recipe came from one of my bakers grandmothers. Growing up this cake was a staple around the holidays and special occasions. Grandma would make it and I’d sneak into the kitchen while it was cooling on the counter and steal a bite. The syrup soaked into the bottom of the cake would give it this great crispy texture while still keeping the inside nice and moist. The creamy richness of this cake, coupled with the sugary crust that is created are why it’s so irresistible. This cake can stand on its own, but you can also enjoy it with fresh fruit or jam.
Directions: Enjoy this cake within 1 week of pick up. Refrigeration is not necessary, but will help prolong the shelf life. This cake freezes well if you’d like to save some for later. Enjoy with fresh fruit or jam if you prefer.
Please allow 24 hours to pick up from the Farm Market.
Ingredients: Flour, Sugar, Butter, Eggs, Buttermilk, Vanilla, Salt, Baking Powder, Baking Soda.
Glaze: Sugar, Butter, Water, Vanilla.
Allergens: Contains Wheat, Dairy, and Eggs. Processed on equipment also used for Peanuts, Tree nuts, and Soy.