Butter Bundt Cake Just Like Pop Pop Use to Make!

Thinking of my grandfather I was in desperate need of a pound cake. As a child he used to make these delicious butter cakes. I remember my pop pop getting the tallest glass of cold milk with his piece of pound cake in a napkin just chilling without a care. I just had to recreate this memory and enjoy just like my granddad.

I searched the internet high and low for the recipe that somewhat resembled my grandfather’s. The searching took me about 3 minutes! Ah The joy of living in the information age.

Anyway, I found this recipe online for the butter bundt cake and was thrilled. While growing up my grandparents called it a pound cake. After further investigation pound cakes are made in a loaf pan and not a bundt pan but who the hell cares that shit is delicious! In plus I have learned early on it is never smart or respectful to argue with the elderly.

Cake Times Bitches!

Let me share with you this wonderful recipe that I found that gave me the best results.

Butter Bundt Cake Recipe

Measurements:

3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup butter
2 teaspoons vanilla extract
4 eggs

3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.

In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.

Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.

I opted out of from the butter sauce and I also added a little sour cream to my batter. The sour cream makes the cake more moist and delicious. I enjoyed this cake very much and the taste of the buttery crumbled cake pieces in my mouth brought me back to a simpler time in my life.

Cake Care:

After you let the cake cool, place it on a cake plate and wrap tightly. Cling wrap the cake and place it in the refrigerator. Cakes keep better in the fridge. They are good for up to five days when wrapped properly. If you chose to leave it on the counter wrapped properly 3 days is the shelf life. If you desire your cake to be warm after being in the fridge take out the pieces you want and let them come up to room temp.

You can also freeze this cake for up to 2 weeks and it will still taste fantastic.

I approve this recipe. This cake is best served with tea or topped with any choice ice cream.

xoxo