Buttery Yellow Butter Cake

Yeah, it's been a while since I've posted over here.  

Bummer.

But I am resolved to do better and what better way to get back into the swing of things than with a butter cake?  It's going to be getting too warm here very soon to do much oven-baking, so I have to get as much baking out of my system as possible.

I found this recipe yesterday and vowed right then and there to try it out on our company that was headed over for dinner.

This recipe is absolutely fantastic.  Period.

It's Paula Deen worthy, both in taste and butter content.  

{source}

Buttery Yellow Butter Cake

{from Midwest Living}

ingredients

• 3 1/2 cups all-purpose flour
• 2 1/3 cups sugar
• 1/2 teaspoon salt
• 1 1/4 cups butter
• 4 1/2 teaspoons baking powder
• 3 eggs
• 1 cup milk
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• Semisweet chocolate pieces (optional)

directions

1. In a large mixing bowl, stir together flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture.
2. To remaining mixture, stir in baking powder. Add eggs, milk, vanilla, and almond extract. Beat with an electric mixer on low speed until combined. Beat on medium speed for 5 minutes, scraping bowl occasionally.
3. Spread the batter in a greased 13x9x2-inch baking pan. Sprinkle with reserved crumb mixture.
4. Bake in a 350 degree F oven for about 45 minutes or until a toothpick inserted near center comes out clean. Serve warm or cool. Makes 15 servings.
5. Drizzle with melted semisweet chocolate pieces, if desired.

**This recipe is so easy and the results are incredible!  I didn't add the chocolate drizzle because I had some non-chocolate eaters coming {crazy, huh?} but it actually didn't need it.  This is simple comfort food at it's best!

Until next time (which is hopefully very, very soon),  here's to many smooches in the kitchen!