BLUE- RIBBON BUTTER CAKE

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The best part of this cake is the golden exterior. In most cakes, that’s the part that needs help from frosting, but in this dessert it’s sweet and has some crunch, while the interior is tender and buttery.

 

PREP: 20 MIN BAKE: 65 MIN. + COOLING MAKES: 16 SERVINGS

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 cups all- purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk

BUTTER SAUCE

1 cup sugar

1/2 cup butter, cubed

1/4 cup water

1  1/2 tsp almond extract

1  1/2 tsp vanilla extract

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Pour into a greased and floured 10-inch tube pan. Bake at 350* for 65-70 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
  3. For sauce, combine the sugar, butter and water in  a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
  4. Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand  until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

 

 

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