Description
This Italian Warm Butter Cake offers a blissful escape into the world of sweet indulgence. Made with a rich blend of fine semolina and all-purpose flour, this cake captures the essence of traditional Italian desserts. Its warm butter soak enhances its moist texture, making each bite a delightful experience. Perfect for any occasion, this cake pairs wonderfully with a dollop of whipped cream or a scoop of your favorite vanilla ice cream.
Ingredients
For the cake:
1 cup (136g) flour, spooned then leveled
½ cup (88g) fine semolina flour
½ teaspoons (2g) baking powder
¼ teaspoon (2g) sea salt
½ cup (112g) light oil (avocado, grape seed, canola, etc.)
2 large eggs, room temperature
½ tablespoon (7g) pure vanilla extract
½ cup (120g) whole milk, room temperature
1 cup (200g) granulated sugar
For the warm butter soak:
1 cup (200g) granulated sugar
½ cup (113g) salted butter
1/3 cup (80g) water
½ teaspoon (2g) almond extract (optional)
1 teaspoon (4g) pure vanilla extract
Instructions
Preheat oven to 350°F (175 C). Lightly butter and flour (or spray with baking spray) the wells of a regular cupcake pan. Use additional wells of a second pan as needed.
In a medium mixing bowl, sift then whisk together flour, semolina flour, baking powder, and salt.
In another bowl, whisk together oil, eggs, vanilla, milk, and sugar until well blended and sugar is mostly dissolved.
Gently whisk in the flour mixture until combined. Pour into prepared cupcake pan(s), filling about 2/3 full. Bake for 15-20 minutes.
Let cakes cool in the pan for 5-10 minutes. Meanwhile, make the warm butter sauce by combining sugar, butter, and water in a saucepan. Stir until sugar dissolves, then add extracts.
Poke holes over the cakes, pour or brush 2/3 of the sauce over them. Remove cakes, turn upside down, and brush with remaining sauce. Serve with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350