10-07-2011, 04:24 PM
It wasn't exactly Gooey (even with making a double batch of the gooey butter sauce) but it sure tasted nomnomnom! 
Ingredients
Cake
3 c all purpose flour*
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 c unsalted butter
2 c sugar
4 eggs
1 c buttermilk **
2 tsp vanilla extract
Butter Sauce
1 c sugar
1/4 c water
1/2 c butter
1 tsp vanilla extract
* - i like cake flour in this recipe better. i used AP flour the first time and did not care for it at all. 2nd time around went with cake flour and much better. I left the recipe above as is, as cake flour can vary. See the cake flour box for the conversion if you go that route
** - if you do not want to buy half a gallon of buttermilk... and end up wasting it, you don't have to! I found a SUPER cheat... for each cup of buttermilk you need: in a glass vessel (measuring cup, glass, mug, etc..) add a tablespoon of good old cider vinegar and then pour in WHOLE milk until you have a cup. Stir it up with plastic spoon and let it set for at least 5 mins and voila - buttermilk homemade... and it works just as well
Directions
Preheat oven to 350.
Grease and flour bundt pan (anyone see My Big Fat Greek Wedding? i still cant make this - or any other bundt cake without laughing now.. sorry back to the recipe...)
Sift together flour, baking powder, baking soda, and salt, set aside.
In a large bowl, cream together the butter and sugar until fluffy, add in eggs, mix till incorporated and then mix in vanilla.
Into the butter mixture, add flour and buttermilk, alternating, and beginning and ending with the dry mix. And, yes it actually does matter if you start and end with the dry mix : when you add the dry first, the fat in the creamed mixture will start to coat the flour particles and you will avoid the development of gluten. You end with dry to take up any available moisture in the batter.
Pour in pan and bake for 1 hour.
While your masterpiece is baking... whip up the Butter Sauce (and i did make a double batch to make the cake extra gooey and saucey...)
In medium sauce pan on medium heat: mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved and add in the vanilla last (as to not boil away your flavour).
When cake is still very hot, and still in the pan, poke small holes in top adding about half the butter sauce over cake.
Transfer to dish and then add more sauce to taste.
You can also dust with powdered sugar if you really want to help put the dentist's kids thru school - otherwise - skip it!! But most of all ENJOY
Ingredients
Cake
3 c all purpose flour*
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 c unsalted butter
2 c sugar
4 eggs
1 c buttermilk **
2 tsp vanilla extract
Butter Sauce
1 c sugar
1/4 c water
1/2 c butter
1 tsp vanilla extract
* - i like cake flour in this recipe better. i used AP flour the first time and did not care for it at all. 2nd time around went with cake flour and much better. I left the recipe above as is, as cake flour can vary. See the cake flour box for the conversion if you go that route
** - if you do not want to buy half a gallon of buttermilk... and end up wasting it, you don't have to! I found a SUPER cheat... for each cup of buttermilk you need: in a glass vessel (measuring cup, glass, mug, etc..) add a tablespoon of good old cider vinegar and then pour in WHOLE milk until you have a cup. Stir it up with plastic spoon and let it set for at least 5 mins and voila - buttermilk homemade... and it works just as well
Directions
Preheat oven to 350.
Grease and flour bundt pan (anyone see My Big Fat Greek Wedding? i still cant make this - or any other bundt cake without laughing now.. sorry back to the recipe...)
Sift together flour, baking powder, baking soda, and salt, set aside.
In a large bowl, cream together the butter and sugar until fluffy, add in eggs, mix till incorporated and then mix in vanilla.
Into the butter mixture, add flour and buttermilk, alternating, and beginning and ending with the dry mix. And, yes it actually does matter if you start and end with the dry mix : when you add the dry first, the fat in the creamed mixture will start to coat the flour particles and you will avoid the development of gluten. You end with dry to take up any available moisture in the batter.
Pour in pan and bake for 1 hour.
While your masterpiece is baking... whip up the Butter Sauce (and i did make a double batch to make the cake extra gooey and saucey...
)In medium sauce pan on medium heat: mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved and add in the vanilla last (as to not boil away your flavour).
When cake is still very hot, and still in the pan, poke small holes in top adding about half the butter sauce over cake.
Transfer to dish and then add more sauce to taste.
You can also dust with powdered sugar if you really want to help put the dentist's kids thru school - otherwise - skip it!! But most of all ENJOY