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Course: DessertCuisine: Southern Prep Time: 15minutes minutesCook Time: 50minutes minutes Servings: 16 servings Calories: 416kcal Author: Beth Pierce
Ingredients
Butter Cake
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
2 cups sugar
1 cup milk
1 tablespoon white vinegar
4 large eggs
2 teaspoons vanilla extract
Butter Glaze
1 cup sugar
1/2 cup unsalted butter
3 tablespoons brandy water can be substituted
1 teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees. Generously grease and flour or spray with nonstick cooking spray a 10-inch Bundt cake pan (12 cups).
In a large bowl, whisk together flour, baking powder, baking soda, and salt. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until light and fluffy, approximately 5 minutes.
Mix milk and vinegar together in a separate small bowl or measuring cup.
Add the eggs one at a time to the butter mixture stirring just until incorporated. Stir in the vanilla. Stir in the buttermilk mixture and dry ingredients in intervals alternating between the two: stirring just until combined. Scrap down the bowl and beater as needed. Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven but do not remove from the pan.
Poke holes in the butter cake using the smaller end of a chopstick or similar-sized instrument. Go close but not all the way through to the bottom.
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