This southern favorite was a best seller at the bakery mostly because it is rich and moist and the crumb is so light and tender. Delicious served “as is” without any glaze or maybe just dusted with powdered sugar,or even a dollop of fresh whipped cream, but it is really elevated to perfection by a quick caramel glaze.
This makes a really big 10″ bundt cake which, because of it’s richness, will serve 16 people.Cream in mixer bowl until light colored and fluffy: 1 cup Butter, room temp. 2 cups Brown Sugar Add to above one at a time: 4 Eggs, room temp. Add to above: 2 tsp. Vanilla Extract Sift: 4-1/4 cups Cake Flour 2 tsp. Baking Powder 1-1/2 tsp. Baking Soda 1 tsp. Salt Add alternately with flour to creamed mixture: 2 cups Buttermilk Pour into well-greased bundt pan. Bake in 350 degree oven for 50-60 minutes or until tests done with toothpick. Cool on rack for 10 minutes and then turn over onto cooling rack, removing the pan and allow to cool completely. Caramel Glaze: In a pan, bring to a boil: 1/2 cup Brown Sugar 1 stick Butter (4 ounces) 1/4 cup Heavy Cream Boil for 2 minutes, remove from heat and stir in: 1 tsp. Vanilla Extract.
Allow to cool, stirring occasionally, until it reaches spreading consistency. Spread over the top of cooled cake.