Instructions

• Preheat oven to 325°F. Grease and flour a 10-inch Bundt pan.
• Measure and set aside for the butter sauce: 1/2 cup sugar, 1/2 cup (1 stick) butter, and 1 teaspoon vanilla. Use the remaining ingredients for the cake batter.
• In a medium bowl, whisk together 3 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda; set the dry mixture aside.
• In a large bowl, cream 1/2 cup (1 stick) butter (at room temperature) with 1 1/2 cups sugar until light and fluffy.
• Add the 4 eggs to the creamed mixture one at a time, beating briefly after each addition. Stir in 1 teaspoon vanilla.
• Add the dry ingredients and 1 cup buttermilk to the butter mixture alternately, beginning and ending with the dry ingredients. Mix just until combined and smooth; scrape down the sides of the bowl as needed.
• Pour the batter into the prepared Bundt pan and smooth the top. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
• When the cake is almost done baking (about 10–15 minutes before it finishes), make the butter sauce: in a small saucepan combine the reserved 1/2 cup sugar, the reserved 1/2 cup butter, and the reserved 1 teaspoon vanilla. Cook over medium heat, stirring, until the butter is melted and the sugar is dissolved; do not boil. Remove from heat.
• When the cake comes out of the oven, let it rest in the pan for about 10–15 minutes. Using a long-tined fork or skewer, prick holes across the top of the still-warm cake.
• Slowly pour about one-third of the warm butter sauce over the cake, allowing it to soak in.
• After about 15 minutes (while still warm), invert the cake onto a serving plate. Brush or spoon the remaining sauce over the top and sides of the cake.
• Let the cake finish cooling to warm or room temperature before slicing. Serve as desired.