BUTTERMILK CAKE WITH CARAMEL ICING RECIPE
INGREDIENTS
- 1 cup butter, softened
- 2-1/3 cups sugar
- 1-1/2 teaspoons vanilla extract
- 3 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- ICING:
- 1/4 cup butter, cubed
- 1/2 cup packed brown sugar
- 1/3 cup heavy whipping cream
- 1 cup confectioners’ sugar
DIRECTIONS
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
- Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan.
- Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
- For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners’ sugar; spoon over cake. Yield: 16 servings.