Servings : 4 servings
Prep time : 30 minutes
Cooking time : 40 minutes
Calories : 300 kcal
Total time : 0 minutes
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 extrac
BUTTER GLAZE
1 cup sugar
1/2 cup unsalted butter
3 tablespoons brandy (water can be substituted)
1 teaspoon vanilla extract
Directions
1 Preheat Oven: Preheat oven to 350 degrees. Generously grease and flour or spray a 10-inch Bundt cake
pan (12 cups).
2 Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3 Cream Butter and Sugar: 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.
4 Prepare Buttermilk Mixture: Mix milk and vinegar together in a separate small bowl or measuring cup.
Combine Wet Ingredients: 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. Scrape down the bowl and beater as needed.
5Bake: Spoon the batter into the prepared Bundt pan. Bake for 50-60 minutes or until a toothpick inserted in
the center comes out clean. Do not remove from the pan.
6Prepare Cake for Glaze: Poke holes in the butter cake using the smaller end of a chopstick or similar-sized
instrument, going close but not all the way through to the bottom.
7 Make Butter Glaze: In a small saucepan, add sugar, butter, and brandy. Place over medium-low heat and
stir frequently until melted. Do not allow it to boil. Remove from heat and stir in the vanilla. Reserve 1/3 cup
of the butter glaze.
8 Apply Glaze: Slowly and carefully pour the glaze over the poked holes. Allow the cake to cool on a wire
cooling rack for 30 minutes from the time it is removed from the oven to the time it is inverted. Once inverted
and cooled, gently brush the remaining glaze over the top of the cake
