University Station RV Resort, Auburn, AL, Amenities, Camping And RV Lots

Cuisine: American

Course: Dessert, Snack
Serve The Cake With Fresh Fruit, Such As Strawberries.
16 Servings

Ingredients:

For The Cake

3 Cups Flour

1 Teaspoon Baking Powder

1 Teaspoon Salt

1/2 Teaspoon Baking Soda

4 Large Eggs

1 Cup Whole Or Low-Fat Buttermilk

2 Teaspoons Vanilla Extract

8 Ounces (2 Sticks) Unsalted Butter, At Room Temperature

2 Cups Sugar

For The Sauce

1 Cup Sugar

1/4 Cup Water

4 Ounces (1 Stick) Unsalted Butter

1 Tablespoon Vanilla Extract

Directions:

Preheat The Oven To 325 Degrees. Lightly Grease The Inside Of A 10-Inch Tube Pan Or Bundt Pan With Nonstick Cooking Oil Spray. For The Cake: Sift Together The Flour, Baking Powder, Salt And Baking Soda On A Sheet Of Waxed Paper. Combine The Eggs, Buttermilk And Vanilla Extract In A Medium Bowl. Combine The Butter And Sugar In The Bowl Of A Stand Mixer Or An Electric Hand-Held Mixer; Beat On Medium Speed Until Light And Fluffy. Add Alternating Amounts Of The Sifted Dry Ingredients And The Egg Mixture, Ending With The Wet Ingredients. Pour The Batter Into The Prepared Pan And Bake For 50 To 60 Minutes Or Until A Long Toothpick Inserted Into The Cake Comes Out Clean. Cool In The Pan For 15 Minutes, Then Remove From The Pan And Transfer To A Cake Plate. While The Cake Is Baking, Make The Sauce: Combine The Sugar, Water And Butter In A Small Saucepan Over Medium-Low Heat. Cook, Stirring Occasionally, Until The Butter Has Melted And The Sugar Has Dissolved To Form A Thin Glaze. Remove From The Heat And Add The Vanilla Extract, Stirring To Combine. Use A Toothpick Or Skewer To Poke A Few Holes In The Top Of The Cake. Pour The Warm Sauce Over The Warm Cake. Let Sit For 10 Minutes Before Serving.