Friday, April 3, 2015
Bust Your Buttons Butter Pound Cake
Berry season is almost here. I can't wait until I can pick fresh strawberries and blueberries again, until then I rely on the supermarket berries grown on the west coast. They will just have to do for now. I don't even bother buying them in the winter. Winter berries in Rhode Island taste like nothing. I rely on what I have in the freezer during the winter.
Since deep red juicy berries started showing up in the markets again, I bought my first few pounds. I knew I needed a great pound cake recipe to go with them. I relied on my Pinterest pages and found this one called Bust Your Buttons Butter Cake. I read through it and it sounded like the perfect cake to pair with berries. There is a lot of butter in this recipe, almost 3/4 of a pound. Butter makes cake better, so you know this is a good one.
It has really great almond flavor too and that name.....you will want to bust your buttons when you start eating this!
I served it with fresh whipped cream and strawberries. Perfect!
Bust Your Buttons Butter Cake
original recipe from Just a Pinch
3 cups cake flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup (2 sticks) butter, softened
2 teaspoons vanilla extract
1 teaspoon real almond extract
4 eggs, room temperature
1/3 cup butter (about 5 ¼ tablespoons)
3/4 cups granulated sugar (white sugar, not powdered)
3 tablespoons water
1 ½ Tablespoons 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 just until ingredients are combined. Do not overmix.
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 over bake! Ovens vary so start testing yours around the 50 minute mark.
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. Pierce the cake with the tines of a fork or a bamboo skewer while it’s still in the pan. 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. I found that the glaze gets gooey at the bottom so after it set completely; I moved the whole cake to another plate. Refrigerate any leftovers.