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Categories:
butter sugar eggs buttermilk flour salt baking powder baking soda vanilla butter sauce brown sugar sugar water butter vanilla
Viewed: 49 - Published at: 4 years agoIngredients
- BATTER
- 1 cup butter, room temperature (do not substitute)
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk (see note below) or 1 cup sour milk (see note below)
- 3 cups unsifted all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla
- Butter sauce
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons hot water
- 1/4 cup butter
- 1 1/2 teaspoons vanilla
Method
- To make batter: In a large beater bowl cream the butter.
- Gradually add the sugar; creaming until light and fluffy.
- Add the eggs all at once and beat at HIGH until thick and creamy--at least 5 minutes.
- Add milk and blend thoroughly.
- NOTE: IF YOU DO NOT HAVE BUTTERMILK OR SOUR MILK ADD 2 TABLESPOONS OF VINEGAR TO A ONE CUP MEASURE THEN FILL TO ONE CUP.
- STIR AND LET SIT FOR 5 MINUTES.
- In a small bowl combine flour, salt, powder and soda.
- Add to batter all at once and beat for at least 10 minutes.
- Batter will be very thick and creamy.
- Stir in vanilla.
- Generously grease 10" inch bundt pan.
- Turn batter into pan.
- Bake at 325°F for 55-60 minutes until top springs back when touched lightly in center.
- Meanwhile prepare the butter sauce by combining the sugars, hot water and butter and stirring over low heat until butter is melted.
- Do not boil!
- Remove from heat and add vanilla.
- Let cake sit on a rack for 5 minutes after baking.
- Poke deep holes all over cake with a long skewer (a long knitting over crochet needle works well because they're thick).
- Pour warm butter sauce slowly over cake and letting it soak into holes and down between sides of cake and pan.
- Cool completely before removing from pan.
- If desired sprinkle with icing sugar before serving.
