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Ingredients
| granulated sugar: 2 cups |
| unsalted butter: 1 cup |
| eggs: 3 |
| salt: 1/4 tsp |
| baking soda: 1/4 tsp |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 2 3/4 cups |
| buttermilk: 1 cup |
| light brown sugar (packed): 2 cups |
| salted butter: 1/2 cup |
| evaporated milk: 1/2 cup |
| vanilla extract: 1 tsp |
Caramel Butter Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
70 min -
Servings
1 serving(s)
Tags
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch bundt pan.
- Cream together the white sugar and 1 cup of the butter.
- Add the eggs one at time, beating mixture well after each.
- Mix the baking soda with the buttermilk. Add to butter mixture and beat.
- Sift flour three times before measuring. Add sifted flour and 1/4 teaspoon salt to the butter mixture.
- Stir in the 2 teaspoons vanilla. Pour batter into prepared pan.
- Bake at 325 degrees F (165 degrees C) for one hour. Let cake cool and top with Caramel Icing.
- To Make Caramel Icing:
- In a saucepan over medium heat cook the brown sugar, remaining 1/2 cup butter, and the evaporated milk.
- Stirring frequently bring mixture to a boil and let boil for 3 minutes. Remove from heat and stir in the 1 teaspoon vanilla, beat until thick.
- Pour over top of cooled bundt cake.