Ingredients: |
Ingredients: 3 cup cake flour
2 cup sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 cup (2 sticks) butter, softened
2 tsp vanilla extract
4 eggs, room temperature
BUTTERY GLAZE
1/3 cup butter
3/4 cup granulated sugar (white sugar, not powdered)
3 Tbsp water
1 1/2 Tbsp vanilla extract
|
Directions: |
Directions:1. In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine.
2. Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. ***
3. Pour into a greased and floured bundt pan. ***DO NOT SKIP THIS STEP. SPRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL STICK!
4. Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake!
**TIP: Baking times depend on many factors so start testing for doneness after 50 min. Depending on pan size and oven temp. variances you could under or over bake.
5. In the pan pierce the hot cake with fork tines or a bamboo skewer. Pour half the glaze slowly over the cake.
6. Cool in the pan for 15 min. then flip out onto a cake plate. Pour the remaining sauce over the cake.
7. Serve with fruit or ice cream. Refrigerate any leftovers.
8. GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan. Bring to a slow boil over medium heat. Stir in vanilla, set aside to slightly cool.
TIPS : BUNDT PANS come in all shapes and sizes. A standard bundt is 10-12 cups and that is what I used for mine. |
This recipe for Bust Your Buttons Butter Cake is from