Butter Cake Caramel (Print Version)
# Ingredients:
→ Cake Batter
01 -
1 cup unsalted butter, softened
02 -
3 cups (13 1/2 ounces) plain flour
03 -
2 teaspoons vanilla extract
04 -
1 teaspoon baking powder
05 -
4 large eggs
06 -
1 cup buttermilk or soured milk
07 -
1/2 teaspoon baking soda
08 -
2 cups white sugar
09 -
1 teaspoon table salt
→ Butter Sauce
10 -
2 teaspoons vanilla extract
11 -
3 tablespoons water
12 -
1/3 cup unsalted butter
13 -
3/4 cup white sugar
# Instructions:
01 -
Set your oven to 325°F and let it warm up. Coat a 12-cup Bundt pan or a 10-inch tube pan generously with butter and a dusting of flour.
02 -
Mix the flour, sugar, salt, baking powder, and soda in a big bowl. Add the eggs, buttermilk, butter, and vanilla. Set the mixer to low to combine everything until wet. Then crank it up to medium and keep mixing for 3 minutes. Pour this batter into your prepared pan and even it out.
03 -
Put the cake in your heated oven. Bake for 55 to 65 minutes. It's done if a toothpick stuck in the middle comes out clean.
04 -
Place a small pot on low heat. Mix in the sugar, butter, water, and vanilla. Stir until the butter completely melts, but don't let this boil.
05 -
Once the cake is out of the oven, leave it in the pan and place it on a cooling rack. Stab the cake lightly all over using a fork or skewer, then pour the warm butter sauce evenly onto the hot cake.
# Notes:
01 -
Pour the butter sauce while the cake is still warm so it soaks up nicely.