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"Hunger is the best sauce in the world."--Cervantes

Butter Cake Recipe

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This recipe for Butter Cake is from Charmaine's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups Cake Flour
2 cups 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
1 tsp. Almond extract
4 Eggs at room temperature

BUTTERY GLAZE:
1/3 cup Butter
3/4 cup Sugar
1 1/2 Tbsp. Vanilla extract
Directions:
Directions:
In a stand mixer combine cake flour, sugar, salt, baking powder & baking soda & mix to combine. Add the buttermilk, butter, vanilla & almond extract & eggs. Mix well.
Do not over beat, mix just until ingredients are combined. Should take about 3 1/2 min. (Overtaking may cause cake to be tough).

Pour into a greased & floured bundt pan. (Do not skip this step).

In the pan piece the hot cake with fork or a bamboo skewer. Pour half the glaze slowly over the cake. Cool in the pan for 15 min., then flip out onto a cake plate. Pour the remaining sauce over the cake. Serve with fruit or ice cream. Refrigerate any leftovers.

GLAZE:
Combine all ingredients, except vanilla in a saucepan. Bring to a slow boil over medium heat.
Stir in vanilla, set aside to slightly cool.

SUBSTITUTION FOR CAKE FLOUR:
Flour
2 Tbsp. Cornstarch

Place 2 Tbsp. cornstarch in a 1 cup measuring cup & fill it up with flour, level off. Just before using make sure you whisk several times before measuring.
Number Of Servings:
Number Of Servings:
1 cake
Preparation Time:
Preparation Time:
45 min.

 

 

 

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