Blue-Ribbon Butter Cake

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Ingredients

• BUTTER SAUCE:
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 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
• View Recipe
• Directions
• 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.

Details

Preparation time 20mins
Cooking time 75mins
Adapted from tasteofhome.com

Preparation

Step 1

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.

Nutrition Facts
1 slice: 410 calories, 19g fat (11g saturated fat), 100mg cholesterol, 344mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 5g protein.
Originally published as Joan's Blue Ribbon Butter Cake in Country Extra May 2007
Prep: 20 min. Bake: 55 min. + cooling