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°1 cup soft butter

°2 cups of sugar

°4 eggs, at room temperature

°2 teaspoons of vanilla extract

°3 cups of all-purpose flour

°1 teaspoon baking powder

°1/2 teaspoon of baking soda

°salt 1/2 tsp

°1 cup of milk +Butter sauce:

°1 cup of sugar

°1/2 cup butter, cubed

°1/4 cup of water

°1-1/2 teaspoons of almond extract

°1-1/2 teaspoons of vanilla extract


In bowl, beat butter & sugar to light and fluffy. Add the eggs, one at a time, beating well after each addition. Vanilla won. Combine flour, baking powder, baking soda, and salt; Add to creamy mixture alternating with buttermilk, beating well after each addition. Pour into greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 55-70 minutes. Cool for 10 minutes. Run a knife around the edges and tube the center of the pan. Invert cake onto wire rack over waxed paper. For the sauce, combine the sugar, butter, and water in a small saucepan. Cook over medium heat until butter melts and sugar dissolves. Remove from the fire. stir in the extracts. Punch holes in top of warm cake; Spoon 1/4 cup sauce over the cake. Leave it until the sauce is absorbed. Repeat twice. Poke holes in sides of cake; Spread the rest of the sauce on the sides.

Enjoy !

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