Instructions

• Preheat oven to 325 degrees F. Generously and thoroughly grease and flour a 10-inch (12-cup) Bundt pan. I used butter, flour, and a handful of sugar. It makes a great crust and since this is a sticky cake, this helps.

• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Whisk vanilla with buttermilk and set aside.

• Add butter and sugar with a mixer and beat on medium-high speed for at least 3-4 minutes (no shorter!), until light and fluffy, scraping down sides of the bowl occasionally. Reduce speed to medium and add eggs, one at a time.

• Reduce speed to low and gradually add flour mixture to butter mixture in thirds, alternately with buttermilk in between each third. Beat just until combined, giving the batter a final stir by hand to get any flour at the bottom.

• Pour the batter in the prepared Bundt pan and tap pan on the counter a few times to get rid of any air bubbles. Bake at 325 degrees F until a wooden pick inserted near the center of cake comes out with a few crumbs, 50 – 60 minutes.

• Place cake on a wire rack and let rest 5 minutes then poke holes all over the cake, going about ¾ of the way down. You may also use the back of a utensil or a skewer, but you’ll want wiggle it around so the holes become larger.

• Immediately after poking holes in the cake, make the Butter Glaze. Add sugar, butter, water and salt to a medium saucepan. Heat on low until melted, stirring occasionally, without letting the mixture boil. Once melted, stir in the vanilla and optional cinnamon.

• Keep 1/2 of the glaze to use later. Spoon the part of the glaze all over the bottom (which is now the top) of the cake, moving slowly so it has time to seep into the holes and not run over the edges of the cake.

• Let the cake cool for 30 minutes (no longer or the glaze can stick and harden like glue) then run a knife around the edges of the cake, shake a few times until loose then invert the cake onto a plate or cake stand.

• Once the cake has cooled completely, rewarm the glaze (DON’T let it boil) and brush it evenly all over the cake, moving slowly so it has time to seep in. Make sure to leave some of the glaze so you can add some to each individual slice. Let the cake sit for at least an hour before serving. It will be moister and it will let the flavors time to marry.

• Serve cake plain or amazing with fresh berries and whipped cream or strawberry or raspberry sauce.