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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 |
Mary Oppenhiemer's Butter Cake
Credit: AllRecipes
User rating:
"This is an old family recipe from my deceased grandmother, whom I am honoring today by placing her recipe on your site for Mother's Day. I used this recipe to win a cooking contest in 1983 for Pet Dairy, INC. in Sarasota, FL where I worked. I was so surprised and honored to win and I want to share her recipe with all of you."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- 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.