Printed from: www.grandmotherskitchen.net
Makes: 9.5 or 10-inch bundt pan size - 16 servings
1 cup butter, at room temperature, cut into cubes
2 cups granulated sugar
1 Tablespoon pure vanilla extract
3 cups all purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter milk (OR 1 cup milk with 1 Tablespoon pure lemon juice)
1/3 cup butter
3/4 cup granulated sugar
2 Tablespoons water
2 teaspoons pure vanilla extract
1. Preheat oven to 325 degrees Farenheit.
To make the cake:
2. Grease a 9.5 or 10 inch bundt pan with butter very liberally. Dust the pan with flour and set aside.
3. Place the dry ingredients into a large mixing bowl and using your electric mixer on low speed mix a minute to combine. Add the eggs, vanilla, butter, and buttermilk.
4. Mix on low speed for 30 seconds to combine then increase speed to medium and set the timer to mix for 3 minutes. Pour the batter into the prepared pan. Be sure to use a spatula to scoop all the batter.
5. Adjust your oven rack to the middle position. Bake 60-75 minutes.
6. While the cake is baking you can start making your glaze, since the cake needs to be warm when you first pour it on.
7. Check cake around 60 minutes to see if a toothpick or cake tester poked into the center of the cake comes out clean. Start checking at 60 minutes. Times vary with ovens and elevations. Our cake took 70 minutes to bake.
8. Remove from oven and place onto a heat proof rack to cool.
To make the glaze:
9. Combine the butter, sugar water and vanilla in a saucepan over medium low heat and cook stirring continuously until the butter has melted and the sugar has dissolved.
10. Careful NOT to bring it to a boil. When ready shut off.
11. Poke holes all over the warm cake. We use a chopstick to poke the holes, you can use a knife or whatever tool you have for this process. If you use a knife the holes will not show as with the chopstick but it is flipped for cutting or frosting so really does not matter.
12. Pour the glaze evenly on the cake while it is still in the pan.
13. Allow the cake to cool completely before inverting onto a serving dish. You can serve as is and it is wonderful!