Ive had this recipe written down for a few months now, but only ever used it to make cake pops with since the texture is firm and holds up to several dipping's in different frosting's. After looking over the ingredients again, I thought I'd give it another try using the pan it calls for and making the sauce to pour over the top to see how it tastes after preparing it the way its supposed to be made.
Ingredients:
For the Cake: 3 Cups All-Purpose Flour
2 Cups Sugar
1 tsp. Salt
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 Cup Buttermilk
1 Cup Butter (unsalted)
2 tsp. Vanilla
4 Eggs
For the Sauce: 3/4 Cup Sugar
1/3 Cup Butter
3 Tbls. Water
2 tsp. Vanilla
Grease and Flour a 10 inch bunt cake pan and set aside
In a large bowl, combine the Flour
Sugar
Salt
Baking Powder
And Baking Soda, stir with a whisk and set aside
In a separate bowl, cream the Butter until smooth
Beat in the Eggs one at a time incorporating well after each addition
Add the Buttermilk while mixing
Then the Vanilla
Add the Dry Mix in a cup at a time, scraping down the sides after each addition
Mix on medium speed for 3 minutes until smooth
Pour the Batter into the prepared pan
Tap the pan gently against the counter top to release any air bubbles and evenly distribute the Batter, then place into a preheated oven at 325 F and bake for 45-60 minutes or until a toothpick comes out clean
In a small saucepan melt the Butter
Then add the Water
Sugar
And Vanilla. Heat the mixture on medium stirring constantly (DO NOT BOIL)
Once fully cooked, remove the Cake from the oven
Poke holes all over the warm Cake
Then pour the Sauce over the top
Let sit until cool
Once cool, turn the cake out onto a plate and remove the pan
Then serve and enjoy
This Cake has a great crumb texture and buttery flavor, the sauce also hardens a little to make wonderful little sugar pockets throughout the bottom, but i was disappointed it only soaks into the bottom and not fully throughout the cake. I plan to make this recipe again, but next time ill double the sauce recipe and poke bigger holes to help distribute it more evenly inside the cake.
