This is one of those dessert that doesn't give you a sugar high but makes everyone want to eat the entire thing. I always receive a TON of compliments with this cake. It really is super. If I am lazy, I will just make a box buttermilk cake.
Cake-to-go with Caramel Glaze (Hallmark Magazine)
Basic Buttermilk Cake
(Makes two 8-inch round layers, two dozen cupcakes, one 9x13, two 8 inch square layers, and or 10 large muffin size cakes)
3/4 c unsalted butter, softened
1 1/2 c granulated sugar
3 large eggs, at room temperature
2 c bleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 c buttermilk, at room temperature (I have just pulled the milk and eggs straight out of the fridge and the recipe has worked great!)
1 1/2 tsp. vanilla
1. Arrange the rack at the middle of the oven and preheat to 350 degrees. Butter cake pans and line the bottoms with parchment paper or wax paper; butter the paper. (if you're making cupcakes, fill cups with paper liners or butter them.) *When using the caramel glaze, just butter the 9x13 pan and spread batter to the edges.
2. Beat the butter and sugar in a large mixing bowl with an electric miser for 5 minutes at medium speed until light and fluffy. Beat in eggs, one at a time. Scrape the bowl and beaters and beat well to incorporate.
3. Sift the flour with the baking powder and baking soda. Add a quarter of the flour mixture to the butter-egg mixture, then add vanilla and a third of the buttermilk. Repeat, beginning and ending with the flour mixture and scraping well after each addition.
4. Pour the batter into the prepared pans and spread to edges with a spatula. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a rack for 5 minutes. Turn pans onto the rack; remove parchment or wax paper and cool completely before frosting.
Caramel Glaze
3/4 c brown sugar
1 1/2 c heavy cream
1 1/2 tblsp. unsalted butter
A pinch of salt
1. Place glaze ingredients in a medium saucepan over medium heat. Stir with a wooden spoon and bring to a simmer; then reduce heat slightly.
2.Simmer for 7 minutes, stirring frequently, until glaze is thickened. Cool until barely warm.
3. Pour about half the glaze over the top of the cake and spread to edges with a spatula. Drizzle remaining glaze over cut pieces of cake when serving.
