Blue-Ribbon Butter Cake

By norsegal8

Ingredients

• BUTTER SAUCE:
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 2 tsp vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 /2 teaspoon baking soda
• 1 /2 teaspoon salt
• 1 cup buttermilk
• 1 cup sugar
• 1 /2 cup butter, cubed
• 1 /4 cup water
• 1 -1/2 teaspoons almond extract
• 1 -1/2 teaspoons vanilla extract

Details

Adapted from tasteofhome.com

Preparation

Step 1

Prep: 20 min. Bake: 55 min. + cooling
Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. 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.
Test Kitchen tips
Make cake slicing simple (with no squishing or tearing) by using a long serrated knife. Gentle pressure and a back-and-forth motion work best.
Use a pastry brush to sweep away excess flour after flipping the cake out of the pan.