For the cake:
3 c. all-purpose flour
2 c. granulated sugar
1 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk
1 c. unsalted butter, softened
2 tsp. vanilla extract
4 eggs
For the butter sauce:
3/4 c. granulated sugar
1/3 c. unsalted butter
3 Tbsp. water
1 -2 tsp. vanilla extract
powdered sugar, for garnish
Preheat the oven to 325. Spray a Bundt or tube pan with cake release.Lightly spoon flour into measuring cup; level off. In large bowl, blend all cake ingredients at low speed until moistened. Beat 3 minutes at medium speed. Pour batter into pan. Bake for 55 - 70 minutes, until toothpick inserted in center comes out clean. In small saucepan over low heat, combine all sauce ingredients, stirring occasionally until butter melts. DO NOT BOIL. Using long-tined fork, pierce cake 10 - 12 times. Slowly pour hot sauce over cake. Remove cake from pan immediately after sauce has been absorbed, 5-10 minutes. Just before serving sprinkle with powdered sugar.
