Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour. Tap out any excess flour.
Combine the butter and sugar in a large bowl and cream until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
In another bowl, whisk the flour, baking powder, salt and baking soda together.
Mix 1/3 of the flour mixture into the butter and sugar mixture. Add half of the buttermilk and mix to combine, followed by another 1/3 of the flour mixture. Finish by beating in the remaining buttermilk, and finally the last of the flour. Use a spatula to make sure the mixture is completely mixed in. The batter will be thick.
Pour the batter into the prepared bundt pan. Bake until a tester inserted in the center comes out clean, about 60 minutes.
Let the cake cool for 15 minutes, then remove from the pan to cool completely on a wire rack.
Once the cake is cool, place it on a serving plate.
Place the butter, brown sugar and cream in a saucepan and place over medium heat. Bring the mixture to a boil, stirring constantly. Remove from the heat. Whisk in the powdered sugar. Let the icing sit for 10-15 minutes, whisk one more time, then pour the icing over the cake. Let the icing set before serving.
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