Buttermilk Cake with Caramel Icing |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Anna Jean Allen of West Liberty, Kentucky brought a fabulous cake to the Lexington contest. So moist and tender, it melts in your mouth! Anna Jean says, It's been a favorite cake recipe of my family since the 1970s and goes over really well at church potluck meals. Ingredients:
1 cup butter, softened |
2-1/3 cups sugar |
3 eggs |
1-1/2 teaspoons vanilla extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 cup buttermilk |
icing: |
1/4 cup butter, cubed |
1/2 cup packed brown sugar |
1/3 cup heavy whipping cream |
1 cup confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition (batter will be thick).
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For icing, in a small saucepan, combine the butter, brown sugar and cream. Bring to a boil over medium heat, stirring constantly. Remove from the heat; cool for 5-10 minutes. Gradually beat in confectioners' sugar until smooth. Drizzle over cake. Yield: 12-16 servings.
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