A wonderful butter cake is a great addition to a cup of coffee. This is a variation of traditional Canadian butter tart. Butter tart), which is a small tartlet, baked with a filling of butter, brown sugar, syrup and eggs. After baking, the filling remains semi-soft with crisp. Of the same ingredients, it is proposed prepare topping for the pie, pour them cake and bake in the oven. The taste of the cake is the same as that of butter tart, warm and saturated, only in even greater quantities. Just to collect small company. Share with friends: 
Time: 1 hour. 10 min. Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Pie
- 1 and 1/3 Art. premium flour
- 1.5 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/3 Art. brown sugar
- 0.5 tbsp. cool but not cold butter chopped into pieces
- 1/4 Art. sour cream
- 1 large egg at room temperature
- 1 tsp vanilla extract
Topping
- 0.5 tbsp. brown sugar
- 2 tbsp. l premium flour
- 0.5 tsp baking powder
- 1/4 tsp ground cinnamon
- 2 large eggs at room temperature
- 0.5 tbsp. corn syrup
- 1/4 Art. melted butter
- 1 tbsp. l whiskey or brandy (optional)
- 1 tsp vanilla extract
- 1 tbsp. raisins
Recipes with similar ingredients: premium flour, sugar brown, eggs, sour cream, molasses, cinnamon, raisins, whiskey, brandy
Recipe preparation:
- Preheat the oven to 175 ° C. Oil split mold with a diameter of 22 cm. and sprinkle it with flour, shaking off the excess.
- Sift flour, baking powder, salt and cinnamon together and stir Brown sugar. Stir in butter with a knife until lumpy mixture with visible pieces of butter. In a separate in a bowl, whisk the sour cream, egg and vanilla and add to the flour beating with a moderate to high hand or stationary mixer speed, or vigorously whipping manually with a whisk until the dough is will become uniform, light and lush, about 3 minutes.
- Put the dough in the prepared form, evenly distribute and bake for about 25 minutes, or until a wooden skewer inserted to the center of the cake, will not come out clean. Cool the cake for 10 minutes, while preparing topping.
- Topping: whisk brown sugar, flour, baking powder and cinnamon. Beat eggs with corn in a separate bowl. syrup, melted butter, whiskey or brandy (if use) and vanilla. Pour into sugar mixture and beat whisk to mix everything evenly. Stir in the raisins.
- Pour on top the slightly cooled cake and distribute the raisins. evenly on its surface (sometimes raisins are piled together, when topping is poured onto cake). Put the cake in the preheated again to 175 ° C the oven for 20 minutes, until the topping boils and will freeze. Before serving, cool the cake to room temperature. The cake can be stored wrapped for 3 days at room temperature.
