PERFECT BUTTERMILK CAKE
Buttermilk cake is tender and moist, with a crackly exterior from a coating of granulated sugar. Enjoy a slice with or without a simple glaze!
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F. Grease a 9 or 10 inch bundt pan. Butter the inside of the bundt pan and then sprinkle granulated sugar around the pan. Be sure to grease the crevices well.
- In the bowl of a stand mixer combine the butter and sugar. Beat on medium for 7-8 minutes until light and fluffy. Add the eggs and extracts. Beat until combined.
- Mix together the flour, baking soda, and salt in a medium bowl. Set aside.
- Add half of the flour and mix until just combined (you can no longer see the flour). Then add 1/2 of the buttermilk. Repeat.
- Scoop or pour the cake batter into your prepared bundt pan.
- Bake the cake in your preheated oven until the cake starts to pull away from the side of the pan, 60-70 minutes. Be sure not to open the door until the cake is done.
- Allow the cake to cool in the pan for 10 minutes, then flip it onto a cooling rack and allow it to cool completely.
- Store in an airtight container on the countertop for 4-5 days.
- Cake is a dense, moist pound cake consistency. The granulated sugar in the batter and coating the pan crystallizes into the most delicious, almost crackly exterior on the soft cake.
- Beating the butter and sugar for an extended period of time really allows them to cream together and gives that amazing texture to the cake.
- Can use a powdered sugar glaze on top: one cup powdered confectioner's sugar, with enough fresh lemon juice to be as thick as corn syrup.
- Top with powdered sugar and fruit.
- Can top with whipped cream and sliced fruit.
- Can also bake in 2 (9x5) pans, watch cook time.
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