This is a version of a recipe from the Virginia Hospitality cookbook. According to my friend Karen (one of the best bakers I know!) it is her family's "go-to cake recipe," so it's gotta be good. According to her, if your pan is dark, it takes less cooking time. Oh, and she uses a tube pan, not a Bundt pan.
3 C. flour
1/2 tsp. baking soda
2 sticks butter, softened
3 C sugar
4 eggs
1 Tbsp. pure vanilla extract
1 C. full-fat buttermilk, room temperature
1) Preheat oven to 350 degrees. Grease tube or Bundt pan.
2) Mix together the flour and baking soda and set aside.
3) Beat together butter and sugar.
4) Add the eggs, one at a time, beating well after each addition.
5) Stir in the vanilla extract.
6) Gently mix in the flour mixture alternately with the buttermilk.
7) Pour batter into prepared pan.
8) Bake in preheated oven at 350 degrees for 1 hour.
9) Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
3 C. flour
1/2 tsp. baking soda
2 sticks butter, softened
3 C sugar
4 eggs
1 Tbsp. pure vanilla extract
1 C. full-fat buttermilk, room temperature
1) Preheat oven to 350 degrees. Grease tube or Bundt pan.
2) Mix together the flour and baking soda and set aside.
3) Beat together butter and sugar.
4) Add the eggs, one at a time, beating well after each addition.
5) Stir in the vanilla extract.
6) Gently mix in the flour mixture alternately with the buttermilk.
7) Pour batter into prepared pan.
8) Bake in preheated oven at 350 degrees for 1 hour.
9) Let cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
No comments:
Post a Comment