Best Buttermilk (Or Sour Milk) Bundt Cake With Brown Sugar Icing

This simple cake is very moist and delicious!
(I think it tastes similar to an old fashioned buttermilk donut.)

Cake Ingredients:

 2 tablespoons butter & 2 - 3 tablespoons flour for greasing & dusting the cake pan

1 cup (2 sticks) butter, at room temperature

2 1/3 cups sugar

1 1/2 teaspoons pure vanilla extract

3 eggs, at room temperature

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup buttermilk or sour milk**

Icing Ingredients:***

1/4 cup (1/2 stick) butter, cut in cubes

1/2 cup packed brown sugar

1/3 cup heavy cream

1 cup powdered sugar

Method:

Preheat oven to 350*. Use butter to grease the inside of the bundt pan. Add a few tablespoons of flour to the pan. Tap, tip and rotate the pan to lightly "dust" all of the surfaces with the flour. Set aside.

In a large bowl, beat together the 1 cup of butter and the sugar with an electric mixer, at medium speed, for 5 to 7 minutes. (The mixture should be light and fluffy.) Beat in the vanilla. Add the eggs, one at a time, beating well after each addition to mix in.

In a separate bowl, sift together the flour, baking powder and soda.

Add 1/3 of the flour mixture, alternately with 1/3 of the buttermilk, to the butter mixture beating on low speed after each addition until they are mixed in. Scrape down the sides with a spatula. Repeat until all of the ingredients have been added and blended together. (The batter will be thick.)

Pour and spread evenly into the prepared cake pan. Place the cake pan on a baking sheet and 

Put both inside of the preheated oven. Bake for 50 to 55 mnutes or until a pick inserted in the center of the cake comes out clean.

Cool in the pan for 10 minutes. While the cake is cooling, prepare the icing.

Heat the 1/4 cup butter, brown sugar and cream in a small saucepan over medium heat. Cook, stirring constantly, until the mixture begins to boil. Remove from the heat and transfer the mixture to a medium mixing bowl. Allow to cool for 5 to 10 minutes.

Gradually add the powdered sugar to the cream mixture beating until the mixture is blended and smooth. Spoon the icing over the entire cake. Slice and serve warm, or make ahead and serve at room temperature. Makes 12 servings. Store in an airtight container at room temperature or in the refrigerator.

**When regular milk is outdated, allow it to go sour, because sour milk may be used in any recipe that calls for buttermilk. To make sour milk, add 1 tablespoon of vinegar or lemon juice in a measuring cup. Add enough milk to make 1 cup. Allow to sit to 10 minutes.

***The icing on this cake has a caramel flavor. It is delicious, but sweet. If desired, omit the icing and serve the cake with fresh berries instead.

Notes: 

I prefer this cake at room temperature and my husband likes it chilled.

The flavor and texture of this cake is excellent! Iced, or with berries, it is a favorite. ❤