Simple butter cake. Picture / Eleanor Ozich.

Petite Kitchen's Simple Butter Cake Recipe

Eleanor Ozich's delicious butter cake is perfect for afternoon tea

This simple butter cake recipe will quickly become a new favourite. It can be topped with almost anything that you desire, and has a brilliantly crispy exterior and a soft yet light buttery crumb. A generous slice is most especially complete with a milky hot cup of coffee or tea.

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Serves 8

• 250g butter, softened
• ¾ cup rapadura or coconut sugar
• 4 free range eggs
• 1 cup whole milk, or milk of your choice
• 1 tsp pure vanilla extract
• 2½ cups spelt flour*
• 1 tsp baking soda

1. Preheat oven to 170C and grease a cake tin.

2. Using an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well in-between each addition.

3. With the beater on medium, slowly add milk and then vanilla until you have a smooth and creamy batter.

4. Sift in flour and baking soda, and gently fold until until well incorporated.

5. Top with fruit of your choice — I used two finely sliced pears and a handful of frozen berries.

6. Bake for 45-50 minutes or until a skewer comes out clean when inserted into centre of cake.

7. Leave to cool in tin for 15 minutes or so, and then carefully turn out on to a wire rack to cool completely. Will keep in an airtight container for up to three days.

* You can use buckwheat flour or all purpose gluten free flour if you would prefer it be gluten-free.

• For more from Eleanor Ozich see

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