Simple butter cake recipe that will fill a 13 x 9 inch pan, not two layered please.?

just one hat will fill a 13 x 9 inch (deep) pan, not two layered please.Simple butter cake recipe that will fill a 13 x 9 inch pan, not two layered please.?
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Many great cake recipes.





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www.allrecipes.comSimple butter cake recipe that will fill a 13 x 9 inch pan, not two layered please.?
Humm, go on yahoo.com and ask the internet.
Butter Cake





12 Servings





2 env active dry yeast


1/2 c water,warm


3/4 c milk


1/2 c sugar


1 t salt


1/2 c butter


4 c all-purpose flour,sifted


1 rind of 1 lemon,Grated


Eggs Butter Topping ============


1/2 c butter (1 stick)


1 c sugar


1/2 t cinnamon


1/3 c almonds,blanched, slivered





Sprinkle the yeast over warm water. Heat milk, sugar, salt and the 1/2 cup butter together until sugar is dissolved and butter melted.


Cool to lukewarm. Add dissolved yeast. Place the flour blended with lemon rind in large mixing bowl; form a well in the center. Add yeast-milk mixture and the eggs. Stir until blended and smooth. Pour into a buttered 9x13-inch baking pan, spreading dough evenly. Let rise in warm place about 45 minutes. Chop the butter into the mixed sugar and cinnamon to form fine particles. Sprinkle over top of risen batter. Add the almonds. Bake in oven preheated to 375 F. for 30 minutes, or until top is golden and syrupy.





Makes about 12 servings.











butter Cake


200 g flour


125 g butter


150 g sugar


1 egg


1 rind from one lemon,or


1/2 t almond extract





Mix thoroughly butter and sugar. Add flour. Beat egg and mix half of it into the flour mixture. Add the lemon rind or almond extract. Press the mixture into an 8'; square pan. Bake at 350 F for 25 minutes. After 12 minutes, brush cake with remaining egg. When done, cool 10 minutes then cut squares and take


out of the pan.








Almond Butter Cake


* 1 tsp baking powder


* 1 tsp vanilla extract


* 1 box Odense Almond Paste


* 1 and 1/3 cups sugar


* 10 Tbsp (1%26amp;1/4 sticks) butter, room temperature


* 6 eggs, room temperature


* 1 cup all-purpose flour


* 1/4 tsp salt


- Preheat oven to 325掳F and position rack in middle of oven. Line bottom of cake pan with parchment paper, or butter and lightly flour pan, tapping out any excess flour.





- Grate Almond Paste on the large hole side of a box grater. Add Almond Paste and sugar to a mixing bowl. Mix until combined into small crumbs.





- Add butter to Almond Paste mixture. Beat until light colored and creamy.





- Add eggs one at a time, beating well after each addition. Beat on high for three minutes, or until very light and fluffy. Add vanilla and beat until combined.





- Whisk together, flour, baking powder, and salt. Add to Almond Paste mixture and stir until just incorporated.


6 Spoon batter into prepared cake pan. Bake for 55-60 minutes, or until a toothpick inserted into center of cake comes out clean. Cool pan on wire rack for 15 minutes and unmold. This is an extremely moist cake that will keep well for one week if well wrapped.
you need to use two round pans