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Bust-your-buttons goodness

Published 9:00pm Tuesday, December 4, 2012

After just one bite of this scrumptious cake, you really won’t be able to stop till your buttons burst.

Still warm from the oven, this beautiful Bundt from home cook Angela Gray is not only served with a decadent vanilla butter glaze, but while it’s still in the pan it’s first pierced with a fork and drenched in butter glaze.

The cake is delicious on its own, but try serving it with fruit or ice cream. The only problem is, you may not be able to share.

See step-by-step photos of Angela’s recipe and thousands more from other home cooks at www.justapinch.com/bustyourbuttons.

You’ll also find a meal planner, coupons and chances to win. Enjoy. And remember, use “just a pinch.”

 

Bust Your Buttons Butter Cake

Bust Your Buttons Butter Cake

Ingredients

Cake

3 cups cake flour

2 cups sugar

1 tsp. salt

1 tsp. baking powder

1/2 tsp. baking soda

1 cup buttermilk

1 cup (two sticks) butter, softened

2 tsp. vanilla extract

1 tsp. almond extract

4 eggs, room temperature

 

Butter Glaze

1/3 cup butter

3/4 cup sugar

3 Tbsps. water

1-1/2 Tbsp. vanilla extract

 

Directions

1. In a stand mixer bowl combine cake flour, sugar, salt, baking powder and baking soda; mix to combine.

2. Add buttermilk, butter, vanilla, almond extract and eggs. Do not over-beat; mix just until ingredients are combined, about three and a half minutes.

3. Pour into a greased and floured Bundt pan.

4. Bake at 325 degrees for 1 hour to 1-1/4 hours or until cake tester comes out clean. Do not over-bake!

5. Meanwhile, prepare glaze. Combine all ingredients, except vanilla, in a saucepan. Bring to a slow boil over medium heat. Stir in vanilla and set aside to slightly cool.

6. In pan, pierce hot cake with fork tines or a bamboo skewer. Pour half glaze slowly over cake.

7. Cool in pan for 15 minutes and then flip out onto cake plate. Pour remaining sauce over cake.

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