We were going to go out but the hours kept skipping by and there is always more than enough to occupy us around here. I have been wanting to make this cake for several weeks. On Saturday afternoon, when the weather was so cold that I didn't feel like poking my nose outdoors, I declared it would be my baking day. I found this recipe at "Just A Pinch" at this link. Please go visit as it is always worth looking at the original recipe for any good tips I may not have shared, and besides that there are lots of other delicious recipes you can try. The recipes are actually a collection from several good cooks. I am thinking of making it again for Easter. I have a cute bunny cake plate that is ready and waiting.
Butter Cake - Serves 10
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes
3 cups cake flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup of buttermilk
1 cup (2 sticks) butter, softend
2 teaspoons vanilla extract
1 teaspoon almond extract
4 eggs, room temperature
1/3 cup butter
3/4 cup granulated sugar (white sugar, not powdered)
3 tablespoons water
1-1/2 tablespoons vanilla extract
Turn oven on to 325 degrees F.
Get your bundt pan, grease well with butter and add a couple of tablespoons of flour. Roll the flour around until flour coats all the pan. Knock the excess out. It is important not to skip these steps, otherwise your cake will stick.
With an electric mixer combine the cake flour, sugar, salt, baking powder, baking soda, and mix to combine.
Add the buttermilk, butter, vanilla and almond extracts and eggs. Mix well. Do not over do it, mix just until ingredients are combined. It takes about three-and-a-half minutes but use your own judgement. If you feel everything is mixed in properly then stop.
Pour into the prepared bundt pan.
Bake at 325 degrees for 1 hour to 1-1/4 hours, or until tester comes out clean. Mine took the longer time but oven heat varies. Another tip suggests checking after 50 minutes.
Combine all the ingredients except the vanilla in a saucepan. Bring to a slow boil over medium heat. Stir in vanilla, set aside to slightly cool. I started this process about 20 minutes before the cake was due to come out of the oven.
Cool in the pan for 15 minutes and then unmold onto a cake plate.
Pour the remaining glaze slowly over the cake. Let cool and serve
with fruit or ice cream and refrigerate any leftovers.
Apparently the longer this cake sits and matures, the better it will be.
If you don't have any cake flour there was a very clever substitution tip which produces great results.
All-purpose flour (just under 1 cup)
2 tablespoons cornstarch
Place two tablespoons of cornstarch in a one-cup measure.
Fill the rest of the cup with all-purpose flour.
Use in place of the cake flour in any recipe.
One cup of substitute is equal to one cup of cake flour.
What did we think? It came out beautifully and was such a delicious cake. I can see it will be a favorite to prepare for company. The glaze alone was delectable, and I was very happy with the texture and taste.
I didn't have any ice-cream or fruit, but if I am going to prepare this for that company, I would definitely dress it up with our favorite vanilla ice-cream and fresh strawberries.
The almond taste isn't overpowering, very subtle, which was a big plus in our book
I decorated simply by putting raw almonds on the top at intervals. They made a nice tasty nugget to eat with a slice.
I will be cutting it into small slices and freezing it. Looking at how this turned out I think this would be a good cake to freeze.