There is comfort in the staple, the known and the tried and tested. Sure, the latest trends are exciting, new and fun, but every once in a while, the soul craves something comfortable and homely. This is interestingly true in every part of life – be it with food, family, friends, relationships – go back to the bottom line basics, and take a breather.
This cake is just that – comfort in a traditional bundt tin, basic ingredients – eggs, butter, sugar, flour and vanilla – nothing fancy or unoriginal but delicious by all means, warm and nourishing to the soul and mind (I won’t say body due to the amount of butter!). There is a lovely butter sauce that goes on top – it can’t get any classic-er than this!
This is one of those recipes that you don’t mess with. The only variation is adding some fresh fruit in the centre hole in the bundt – which in my rulebook is also considered messing with perfection.
The portion is… huge! But that’s the thing about the good old days – you fed a large family, your neighbours, your friends, your extended families. People dropped in unannounced for coffee, helped you without being asked to, and cake with coffee or tea was part of a perfectly normal day. If you’re like me, then this cake is the perfect way to go back in time in nostalgia.
The Recipe
Serves 10
Ingredients
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 cups castor sugar
- 1 cup butter, soft
- 4 eggs
- 1/2 vanilla pod
- 1 cup buttermilk
- Butter Sauce:
- 1/2 cup butter
- 1/3 cup sugar
- 1/2 vanilla pod
- 3 tbsp water
Instructions
- Heat the oven to 180C.
- Butter and flour the bundt loaf tin.
- Whisk the butter and sugar together until fluffy.
- Then add the eggs, scraped vanilla bean pod and buttermilk.
- Then add in the dry ingredients and combine to remove all lumps.
- Pour into the tin and bake for 40 minutes.
- Remove from oven and let the cake cool within the pan for 20 minutes.
- While the cake cools, start making the sauce.
- Butter Sauce:
- Combine all the ingredients together in a small saucepan, including the scraped vanilla pod, and place on medium heat.
- Stir until sugar dissolves, but don’t let the sauce come to a bubbling boil.
- Once done, remove the vanilla pod.
- Poke holes in the cake while it is in the Bundt tin and pour half the sauce over it and let it soak in for 5-10 minutes.
- Once you invert the cake onto the serving dish, drizzle the remaining sauce over the cake.
- Let cool completely before slicing.
