Post by Sheila on Mar 10, 2012 15:10:12 GMT -5
Bust your Button's Butter Cake
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 sugar
3 Tbsp water
1 1/2 Tbsp vanilla extract
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
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.
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 sugar
3 Tbsp water
1 1/2 Tbsp vanilla extract
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
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.
