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Moist and rich, this unfrosted Bundt cake is versatile as a stand-alone snack with tea or coffee, or as a pastry base for ice cream or strawberry shortcake. The “double butter” name comes from butter as the shortening, along with buttermilk as the liquid (see NOTE below for using regular milk instead.) The cake travels well to potluck or picnic, and freezes well too. No Bundt pan you say? No problem - use a 9" x 13" baking pan instead and shorten baking time til cake tests done.
Ingredientes
- 3 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3 eggs
- 1 cup butter, melted and cooled to lukewarm
- 1 1/2 cups buttermilk (see NOTE below)
- 2 teaspoons vanilla extract
- NOTE: To replace buttermilk with regular milk, omit baking soda, and increase baking powder to total 1 1/2 teaspoons.)
Direcciones
- Grease and flour a 10-inch fluted tube or Bundt pan. Preheat oven to 350 degrees F.
- In large mixing bowl combine flour, sugar, baking soda, baking powder and salt.
- In medium mixing bowl beat eggs; whisk in butter, buttermilk and vanilla. Add to dry ingredients.
- Beat on low speed for 30 seconds until moistened. Beat on mediums speed for 2 minutes.
- Push batter into prepared pan. Bake for 45 - 50 minutes or until cake tester inserted near center comes out clean. Cook time will depend on pan used - my vintage dark Teflon Bundt pan was done in 45 minutes. In a 9" x 13" baking pan, the time might be as little as 35 minutes.
- Cool for 10 minutes on wire rack. Remove from fluted pan and finish cooling on wire rack to room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 16 servings | |
| Calories 306 | |
| Calories from Fat 112 | 37% |
| Total Fat 12.76g | 16% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 328mg | 14% |
| Potassium 76mg | 2% |
| Total Carbs 44.12g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 26.28g | 18% |
| Protein 4.34g | 7% |
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