Blue-Ribbon Butter Cake

 

By Joan Gertz, Taste of Home

I found this buttercake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page.

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Total Time

Prep: 20 min. Bake: 65 min. + cooling

 

Makes

16 servings

 

Ingredients

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

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BUTTER SAUCE:

• 1 cup sugar
• 1/2 cup butter, cubed
• 1/4 cup water
• 1-1/2 teaspoons almond extract
• 1-1/2 teaspoons vanilla extract

 

Directions

• 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.
• Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, about 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
• 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.
• 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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Test Kitchen Tips

Make cake slicing simple (with no squishing or tearing) by using a long serrated knife. Gentle pressure and a back-and-forth motion work best.
Use a pastry brush to sweep away excess flour after flipping the cake out of the pan.

 

Nutrition Facts 

1 slice: 410 calories, 19g fat (11g saturated fat), 100mg cholesterol, 344mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 5g protein.

See more at: Taste of Home