Moist, delicious buttermilk pound cake with a warm buttermilk syrup!
I love pound cake! My favorite recipe is cream cheese pound cake and that's what I was going to make until I looked into the fridge and found out that I didn't have any cream cheese...yikes! So I took the basic pound cake ingredients and swapped out the cream cheese for some buttermilk and sour cream. To go with the buttermilk theme, I topped it off with some delicious buttermilk syrup. This cake is dense, not too sweet and the syrup...well let's just say you'll have a hard time not eating it straight from the bowl!
Ingredients are as follows:
3 C flour
1/4 tsp. baking soda
1/2 tsp. salt
1 C butter, softened
2 C sugar
1 C brown sugar
2 tsp. vanilla
1 C buttermilk or (1 C milk + 1 tsp. lemon juice)
1/2 C sour cream
1/2 C butter
1 C sugar
1/2 C buttermilk or (1/2 C milk + 1/2 tsp. lemon juice)
1 Tbsp. maple syrup
1/2 tsp. baking soda
1/2 tsp. vanilla
Preheat oven to 325 degrees.
Sift together the flour, baking soda and salt; set aside.
Cream together the butter and sugars for about five minutes.
Add the eggs one at a time, making sure to mix well after each one.
By hand, stir in half of the dry ingredients.
Mix in the vanilla, buttermilk and sour cream.
Stir in the remaining dry ingredients.
Grease a bundt pan and sprinkle in a little sugar to evenly coat it.
Pour batter into the prepared pan.
Bake for 65-70 minutes; until a toothpick inserted in the center is clean.
Allow to cool for a little bit. While it's cooling, place the butter, sugar, buttermilk and maple syrup in a pot and place over medium heat.
Bring them up to a boil, continue boiling for about three minutes.
Remove from heat and stir in the baking soda and vanilla.
Pour some syrup over the cake while it's still in the pan.
Remove from pan; brush the cake with the remaining syrup. I brushed it on several times and still had some left over. I then just poured it onto the sliced pieces!
Slice, serve and enjoy!
Labels: buttermilk, pound cake, syrup