- 1 cup butter, softened
- 2 cups sugar
- 4 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 near the center comes out clean. Cool for 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: 12-16 servings.
Reviews for Blue-Ribbon Butter Cake
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"Pretty good butter cake. It was an easy dessert, but not extremely sweet. It was good, it would go good with a cup of coffee."
"Cake was moist with lots of flavor"
"delicious! everyone at the party loved it!"
"It's kind of difficult to find buttermilk were I live so what can I use as a substitute? Thanks..... Can't wait to try this recipe.Update: Made it and turned out GREAT. I found out on buttermilk substitute issue so all is good. One table spoon lemon juice in one cup fresh milk, wait a few minutes and you have a buttermilk subtitute.For tscroggie... Cakes falls in... Don't open the oven until cakes is done. Make sure that you are using fresh products. Cream butter & sugar until LIGHT and FLUFFY, this is very important."
"My bundt cake always falls in. Is there anything I can do to prevent this? Otherwise it was really good! Very rich!"