The butter cake I'm going to talk about is made by the Holmesburg Bakery, which is located in the Northeast section of Philadelphia. I don't want to get into some heated discussion about butter cake as (like pretzels or water ice) every person that's ever had one has his or her favorite but, for me, Holmesburg Bakery makes the best.
Going to the Holmesburg Bakery is like taking a step back in time. Open for over 100 years, it's a tiny place filled with oh-so-good, anti-diet items and is probably best known for their cream-filled doughnuts and butter cake.
Butter cake is so simple yet somewhat hard to describe. It starts with a moist-and-dense-pound-cake-crossed-with-a-soft-cookie-texture crust. On top of that is where the evil begins...a gooey, creamy, buttery, granulated-sugary filling that can only be described as heaven. This combo is then baked until there's a very light crust on the top.
Each butter cake that you get has a slightly different texture. I'm guessing that this is due to them being made by an old-time employee/owner/master-crafts person that "just knows" what they're doing. In my opinion, the best butter cakes are the ones that are super gooey and runny. Here's a close up of the good stuff running down over the crust...
Eating butter cake is also a pretty funny thing with my family as it definitely follows a set pattern. Each of us will start out with a piece that is about 2" x 2" or so. That piece goes down pretty easily. After everyone's had their first piece, the sharks start circling again but, each time a person returns, they take a smaller and smaller piece until there's really only one last 2" x 2" piece left in the pan. I'm not sure who ever eats that last piece as I've never seen it done...
:-)
Yum! Butter cake!!! Thanks Regina for getting me to revisit one of my favorite places.
No comments:
Post a Comment
All comments are reviewed prior to being posted.