Saturday, January 12, 2013

Butter Cake

My friend Tammy sent me a picture of this cake as soon as she pulled it out of the oven. That is just wrong because she lives hundreds of miles away and I can get a taste. It looks yummy.
3 c cake flour
2 c sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1 c (2 sticks) butter, softened
2 tsp vanilla extract
1 tsp almond extract
4 eggs, room temperature
Buttery glaze
1/3 c butter
3/4 c granulated sugar
3 tbsp water
1 1/2 tbsp vanilla extract
In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda. Mix to combine. Add the buttermilk, butter, vanilla, almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes (Note: Over beating can cause the cake to be tough) Pour into a greased and floured bundt pan (Do not skip this step. Spraying is not enough! Take time to flour or it will stick). Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not over bake (Tip: Baking times depend on many factors so start testing for doneness after 50 minutes). In the pan, pierce the hot cake with fork tines or a bamboo skewer. Pour half the glaze slowly over the cake. Cool in the pan for 15 minutes then flip out onto a cake plate. Pour the remaining sauce over the cake. Serve with fruit or ice cream. Refrigerate any leftovers.
Recipe courtesy: Tammy M of Virginia

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