Ingredients:
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Butter Sauce:
- 3/4 cup granulated sugar
- 1/3 cup butter
- 3 tablespoons water
- 2 teaspoons vanilla extract
Directions:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking powder, baking soda, and salt; add to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until incorporated.
- Pour batter into the prepared bundt pan.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, make the butter sauce: In a saucepan, combine sugar, butter, water, and vanilla extract. Cook over medium heat, stirring constantly, until sugar is dissolved and the mixture is smooth.
- Remove the cake from the oven and while it’s still in the pan, poke holes all over the cake with a skewer or fork. Pour the butter sauce over the cake.
- Let the cake cool completely in the pan before inverting onto a serving plate.
Prep Time: 20 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 30 minutes
Kcal: 450 kcal | Servings: 12 servings