Buttercup Cake

Name: Buttercup Cake
Ingredients: FOR THE CAKE:; 3 cups All-purpose Flour; 2 cups Sugar; 1 teaspoon Salt; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1 cup Buttermilk; 1 cup Softened Butter; 2 teaspoons Vanilla; 4 whole Large Eggs; _____; FOR THE SAUCE:; 3/4 cups Sugar; 1/3 cups Butter; 3 Tablespoons Water; 1 teaspoon Vanilla

16 ingredients

5 steps

Ingredients

FOR THE CAKE:
3 cups All-purpose Flour
2 cups Sugar
1 teaspoon Salt
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 cup Buttermilk
1 cup Softened Butter
2 teaspoons Vanilla
4 whole Large Eggs
_____
FOR THE SAUCE:
3/4 cups Sugar
1/3 cups Butter
3 Tablespoons Water
1 teaspoon Vanilla

Directions

1

Heat oven to 325°F. Generously grease and lightly flour a 12-cup fluted tube pan.
2

Lightly spoon flour into a measuring cup; level off. In a large bowl, blend all of the cake ingredients at low speed until moistened. Then beat about 3 minutes at medium speed. Pour batter into prepared pan. Bake for 55 to 70 minutes or until a toothpick inserted in the center comes out clean.
3

While cake is baking, in a small saucepan over low heat, combine the sauce ingredients, stirring occasionally until butter melts. Do not boil.
4

Remove cake from the oven when done. Using a long-tined fork, poke the bottom of the cake several times. Slowly pour the hot sauce over the cake. Remove the cake from the pan immediately after the sauce has been absorbed. After the cake cools, sprinkle with powdered sugar.
5

To make a substitute for buttermilk, add 1 tablespoon of lemon juice into a 1-cup measuring cup and add milk to measure to 1 cup. Let set for 5 minutes before using.