This cake is very easy to make and will keep for several days. The one "special" ingredient is buttermilk. It adds great flavor to the cake. If you don't have buttermilk in the fridge, you can make your own. Take a cup of milk and add a tablespoon of lemon juice or vinegar to it. Let it stand for 10 minutes and you will have a good buttermilk substitute. It won't be as thick as regular buttermilk, but it works great in a pinch!
INGREDIENTS:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups unbleached all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 Tbsp vanilla extract
- 3/4 cup white sugar
- 6 Tbsp butter
- 3 Tbsp water
- 2 tsp vanilla extract
INSTRUCTIONS:
- Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan.
- In a large bowl, mix together the 1 cup of butter and 2 cups of sugar until light and fluffy. Add the eggs, mixing well.
- Combine flour, salt, baking powder, and baking soda. Add 1/3 of flour mixture to batter, mix until blended. Add 1/2 of buttermilk and mix until blended. Add 1/3 of flour mixture, mixing until blended. Add remaining buttermilk, mix well. Add remaining flour mixture and 1 tablespoon of vanilla, mix well. Pour batter into prepared pan.
- Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean.
- In a saucepan combine the remaining 3/4 cups sugar, 6 tablespoons butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
- Prick lots holes all over cake. I used a wooden skewer and went all the way down in the pan. Slowly pour butter sauce over cake. Let cake cool before removing from pan.
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