1cup(226 g or 2 sticks) unsalted butter, room temperature
2cups(400 g) granulated sugar
4large eggs, room temperature
2teaspoonspure vanilla extract
3cups(375 g) all-purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cup(240 ml) buttermilk, room temperature
Confectioners’ sugar for dusting
Butter Sauce
¾cup(150 g) granulated sugar
⅓cupunsalted butter
3tablespoonswater
2teaspoonspure vanilla extract
Instructions
Preheat the oven to 350℉. Grease and flour a 12-cup bundt pan (or use cake pan release). Set aside.
In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar on medium-high speed until smooth and creamy, about 2 minutes. Mix in the eggs and vanilla. Scrape down the sides and bottom of the bowl as necessary.
Alternate adding the flour mixture and buttermilk, beginning and ending with the dry ingredients.
Pour batter into prepared pan. Bake at 350℉ for 55 to 65 minutes or until a toothpick inserted in the cake comes out with little to no crumbs.
While the cake bakes, make the sauce. In a medium saucepan over medium heat, combine sugar, butter, water and vanilla. Cook and stir until butter is melted and sugar is dissolved (do not boil). Remove from heat.
Cool the cake in the pan for 10 minutes, then invert it on a wire rack just to make sure it comes out of the pan without a problem. Place the cake back in the pan and skewer the top, poking holes 1 inch apart all over the top.
While the cake is still warm and in the pan, pour the sauce over the top. If it pools at all, poke a few more holes to help the sauce soak in.
Let the cake cool in the pan for about 30 more minutes before inverting onto a wire rack to cool completely. If there's any extra sauce you can brush it over the top of the cake. Just before serving, dust with confectioners’ sugar.
Notes
Store covered at room temperature for up to 5 days.Freeze for up to 3 months. Wrap slices in plastic wrap and store in an airtight container or freezer bag. Defrost in the refrigerator before bringing to room temperature.Recipe adapted from Nell Lewis of Platte City, Mo., contestant of the Pillsbury Bake-Off contest in 1963.