This sounds great. Will make Sunday for fellowship. The boys at church are great taste testers and then I don’t eat the whole thing myself.
I also agree, that the ideas you share in your recipes, such as how to turn regular flour into cake flour, is such a great idea..it helps me too! But, this cake was delicious..I love the buttery taste it has and also with a bowl of ice cream with whipped cream..so delicious..thank you for sharing this delicious recipe!
Your cake looks so delicious I am tempted to bake one tonight but its too late to start something. I appreciate your addition of what cake vs regular flour and how to fix it. Many times we all look for solutions and you put yours in the recipe to make sure we have success.
forgot to mention in last comment, but so sorry to hear about your loss of your sister and brother…they passed so close in timing, both in year 2011..so sorry..but I know it gets scarier when our siblings pass..makes me realize how short life really is and we should fully appreciate every moment we share with them..makes me more appreciative of my friends and family!
I made this for New Year’s Day, then had to make it again 3 days later — my family LOVED it! The first time, I had half the cake flour I needed, so used the corn starch/regular flour combo to make up the difference. The second time, I used just regular flour and corn starch — it was tremendous both times. Because I only had 1% buttermilk, I replaced 1/8 cup of it with heavy cream. This is our new “go to” cake recipe
3 c cake flour
2 c sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1 c (2 sticks) butter, softened
2 tsp vanilla extract
1 tsp almond extract
4 eggs, room temperature
1/3 c butter
3/4 c granulated sugar (white sugar, not powdered)
3 Tbsp water
1 1/2 Tbsp vanilla extract
In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine.
Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes. Over beating can cause the cake to be tough.
Pour into a greased and floured bundt pan. DO NOT SKIP THIS STEP. SPRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL STICK!
Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake!
TIP: Baking times depend on many factors so start testing for doneness after 50 min. Depending on pan size and oven temp. variances you could under or over bake.
In the pan pierce the hot cake with fork tines or a bamboo skewer. Pour half the glaze slowly over the cake.
Cool in the pan for 15 min. then flip out onto a cake plate. Pour the remaining sauce over the cake.
Serve with fruit or ice cream. Refrigerate any leftovers.
GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan. Bring to a slow boil over medium heat. Stir in vanilla, set aside to slightly cool.