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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is such and easy and deliciously moist cake with a nice buttery taste. You can serve with a dollop of whip cream or a scoop of vanilla ice cream on the side if your heart so desires. Ingredients:
3 cups unbleached all-purpose flour |
2 cups white sugar |
1 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup buttermilk |
1 cup butter |
2 teaspoons vanilla extract |
4 eggs |
3/4 cup white sugar |
1/3 cup butter |
3 tablespoons water |
2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in the 1 cup of butter then add buttermilk, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
3. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
4. While your cake is baking you can make your butter sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
5. As soon as you pull your cake out of the oven prick holes in the still warm cake. (I use either a chop stick or sometimes a large fork) Slowly pour sauce over cake making sure to get sides and center of cake. Let cake cool completely before removing from pan.
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