Buttercake Recipe

Name: Oak Steakhouses Buttercake Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup unsalted butter; 1.5 cups granulated sugar; 3 large eggs; 2 cups all-purpose flour; 2 tsp baking powder; 0.5 tsp salt; 2 tsp vanilla extract; 2 cups fresh strawberries, hulled and sliced; 1 cup fresh rhubarb, chopped; 0.5 cup granulated sugar; 2 tbs lemon juice; 2 cups buttermilk; 1 cup heavy cream; 0.75 cup granulated sugar; 1 tsp vanilla extract

Inspired by Oak Steakhouse

Time1h 30m

Serves8

strawberry rhubarb compote, buttermilk ice cream

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Ingredients

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Buttercake

1 cup Unsalted butter

1 1/2 cups granulated sugar

3 large Eggs

2 cups 00 bread flour

2 tsp Baking powder

1/2 tsp Celtic sea salt

2 tsp Watkins vanilla extract

Strawberry Rhubarb Compote

2 cups fresh strawberries, hulled and sliced

1 cup fresh rhubarb, chopped

1/2 cup granulated sugar

2 tbs ReaLemon lemon juice

Buttermilk Ice Cream

2 cups Buttermilk

1 cup Heavy cream

3/4 cup granulated sugar

1 tsp Watkins vanilla extract

Method

Buttercake

Prepare the Batter

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.

Bake the Cake

Pour the batter into the prepared baking pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.

Strawberry Rhubarb Compote

Cook the Compote

In a medium saucepan, combine strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens, about 10-15 minutes. Remove from heat and let cool.

Buttermilk Ice Cream

Make the Ice Cream Base

In a mixing bowl, whisk together buttermilk, heavy cream, sugar, and vanilla extract until sugar is dissolved.

Chill and Churn

Refrigerate the mixture for at least 2 hours until cold. Then churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm.