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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I havent tried this yet, but can't wait to try it. Instead of buttermilk this has sour cream. Ingredients:
1 cup butter |
2 cups sugar |
4 eggs |
2 tablespoons vanilla |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 cup sour cream |
3 cups flour |
1 cup sugar |
1/4 cup water |
1/2 cup butter |
1 tablespoon vanilla |
confectioners' sugar, for dusting |
Directions:
1. Preheat the oven to 325F.
2. Lightly butter or spray a tube or bungt pan.
3. Place the butter and sugar in a large bowl and mix with an electric mixer on medium speed for 2 minutes or until creamy. Add the eggs one at a time, mixing well after each addition. Add the vanilla, baking powder, salt, and baking soda and mix for 1 minute. Alternately add the sour cream and flour, one-third at a time, mixing after each addition. Mix for 3 minutes after all of the sour cream and flour are added. Spoon the batter into the prepared pan and bake for 60-75 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and poke holes in the cake with a skewer while it is still warm. Meanwhile, prepare the sauce: Place the sugar, water, and butter is a small saucepan and cook over medium-high heat for 5 minutes or until the sugar is dissolved. Add the vanilla and stir until combined. While the cake is still warm, spoon the sauce over the holes and then allow it to cool completely. Run a knife around the edge of the pan and invert the cooled cake onto a serving platter. Sprinkle with confectioners sugar.
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