- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- BUTTER SAUCE:
- 1 cup sugar
- 1/2 cup butter, cubed
- 1/4 cup water
- 1-1/2 teaspoons almond extract
- 1-1/2 teaspoons vanilla extract
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Pour into a greased and floured 10-in. tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.
- For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.
- Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely. Yield: 16 servings.
Reviews forBlue-Ribbon Butter Cake
"Heavy, moist, delicious........just what I wanted!!!!"
"I made this but used 9 in round. I received great reviews on taste and moist"
"Leaking tube pans made me buy Wilton's solid tube pan & I've not had a leak or a bad cake rise since! This cake is perfect in every way & is made for a tube pan, not a bundt pan! (There's a big difference!) Because of prior reviews, I baked at 325 for 1 hr. 15 minutes & it came out beautifully. I spray pan very liberally w/baking spray (flour & oil spray) & then wipe it with a paper towel to remove excess. Perfection!"
"Very good tasting cake. For some reason, I always seem to have trouble getting a bundt to come out in one solid piece. So I had to piece some of it back together, which made it hard to poke holes. Decided to pour the topping over it and used a pastry brush to apply the the rest. Next time I think I'll just use a 9 x 13 pan instead."
"Annie if you use regular milk, add a teaspoon of lemon juice or vinegar to it and let it set a few minutes before adding to the recipe. That will mimic the buttermilk."
"can you use regular milk?"
"I made this cake today. The flavor was wonderful, especially the butter sauce. This recipe is definitely a keeper!!"