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Philadelphia Butter Cake

kept bymlehet
recipe bySerious Eats

For the Base:
1/4 cup (about 2 ounces) granulated sugar
1/4 cup (4 tablespoons) salted butter
1/4 teaspoon salt
1 large egg
1 (1/4 ounce) packet active dry yeast
1/2 cup warm milk (105-115°F)
2 1/4 cups (about 12 ounces) flour, sifted
2 teaspoons vanilla extract

For the Topping:
1 cup (16 tablespoons) unsalted butter
2/3 cup (about 3 ounces) flour
2 cups (about 16 ounces) superfine sugar
2 large eggs
4 tablespoons milk
1 teaspoon clear vanilla extract



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