Bridget's Recipe Corner

As some of you may know, my palate generally leans toward salty/crunchy foods. However, I have been known to crave and enjoy the sweeter things in life as well. Though it's doubtful you would find this cake in the pages of Cooking Light, I must say it's worth an extra lunge, push-up or lap around the track. While it's delicious served as dessert for a special meal, enjoying a piece with a cup of coffee or tea the next day might make you happy as well. Don't think about the name...just enjoy it.

Butter Bundt Cake With A Sweet Butter Sauce

1 c. butter, softened
2 c. sugar
2 t. vanilla

3 c. flour
1 t. salt
4 eggs

1 t. baking powder
1/2 t. baking soda

1 c. buttermilk
2-3 T. light sour cream
2 T. Carnation Vanilla creamer

Preheat oven to 325°. Generously, grease and flour Bundt pan. In large bowl, blend all ingredients until moistened. Beat at medium speed for approximately 3 minutes. Bake in preheated oven approximately 55-65 minutes, or until done (toothpick test works well).

Butter Sauce

3/4 c. sugar
1/3 c. butter

3 T. water
2 t. vanilla

When cake is about finished baking, combine all glaze ingredients in a small saucepan.  Cook over low heat, stirring occasionally until butter melts. Do not bring to boil. When cake is finished baking, remove from oven. Pierce the cake about 15-20 times (using long-tined fork). Slowly pour the hot sauce over the cake. Let the sauce soak in about 10 minutes. Carefully turn cake over on plate and remove the pan.

I like to serve this cake with freshly whipped cream and freshly sliced strawberries. Enjoy!