Prep Time: 20 mins | Cook Time: 1 hr 15 mins | Total Time: 1 hr 35 mins | Yield: 12 Servings
This recipe will surely make it to my top list of cakes to serve on Christmas eve! Give it a try and taste it yourself. Enjoy!
1 c butter, cubed at room temperature (I use and love Challenge Butter)
2 c granulated sugar
1 tbsp vanilla
3 c all-purpose flour
1 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1/3 c butter
3/4 c granulated sugar
2 tbsp water
2 tsp vanilla
Step 1: Prepare the oven and preheat to 165 degrees C or 325 degrees F.
Step 2: Brush a 10-inch Bundt pan with butter and sprinkle flour.
Step 3: In the bowl of a stand mixer, add all the cake ingredients. Beat for about 30 seconds at low speed, then beat for 3 more minutes at medium speed.
Step 4: Transfer the batter into the prepared Bundt pan.
Step 5: Place the pan inside the preheated oven and bake for about 65 to 75 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 6: Meanwhile, place a small saucepan on the stove. Add in all the ingredients for the glaze and stir until well combined.
Step 7: Turn the heat to medium-low and stir until sugar is dissolved and butter is melted. Make sure bot to allow it to boil.
Step 8: Remove the cake from the oven and poke small holes all over with a knife.
Step 9: Spread the glaze over the warm cake.
Step 10: Let the cake and the glaze to sit at room temperature to cool.
Step 11: Invert on a serving plate the cooled cake.
Step 12: Serve and enjoy!
This cake can last up to 3 days at room temperature. Just make sure to store it in an airtight container.
Calories 514 | Total Fat 23g 30% | Cholesterol 118.5mg 39% | Sodium 296.3mg 13% | Total Carbohydrate 71.4g 26% | Sugars 47.1g | Protein 6.2g 12% | Vitamin A 23% | Vitamin C 0%
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