Instructions:
- Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and sugar together on medium-high speed for 3-4 minutes, until the mixture is light, pale, and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until the yolk is fully incorporated. Scrape down the sides of the bowl. Beat in the vanilla extract.
- Combine Wet and Dry: With the mixer on low speed, add the dry ingredients and the buttermilk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition. Do not overmix.
- Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 30-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool in the pan on a wire rack for at least 20-30 minutes before serving.
Part 2: The Buttermilk Sauce
This sauce is magical. It’s buttery, sweet, tangy, and incredibly addictive.
Ingredients:
· ½ cup (1 stick / 113g) unsalted butter
· 1 cup (200g) granulated sugar
· ½ cup (120ml) buttermilk
· 1 tablespoon light corn syrup (or white corn syrup) – this prevents crystallization
· 1 teaspoon baking soda
· 1 teaspoon pure vanilla extract
Instructions:
- Combine Ingredients: In a medium, heavy-bottomed saucepan (use one larger than you think you need, as the sauce will foam up dramatically), combine the butter, sugar, buttermilk, and corn syrup.
- Bring to a Boil: Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Bring the mixture to a rolling boil.
- Add Baking Soda: Once boiling, remove the pan from the heat and immediately whisk in the baking soda and vanilla extract. Be careful, as the mixture will foam up vigorously.
- Serve: The sauce is ready! It will be thin but will thicken slightly as it cools.
Assembly and Serving
· Warm Cake, Warm Sauce: For the ultimate experience, serve a square of the warm (or room temperature) cake with a generous pour of the warm buttermilk sauce over the top.
· À la Mode: Take it to the next level by adding a scoop of high-quality vanilla ice cream. The combination of warm cake, warm sauce, and cold ice cream is sublime.
Chef’s Tips for Success:
· Room Temperature is Key: Having your butter, eggs, and buttermilk at room temperature ensures they emulsify properly, creating a smooth, well-risen batter.
· Don’t Overmix: Overmixing the batter after adding the flour develops gluten, which can lead to a tough, dense cake. Mix until the last streaks of flour disappear.
· The Foam is Normal: The reaction between the acidic buttermilk and the alkaline baking soda is what creates the incredible foam in the sauce. This is what gives the sauce its unique, airy texture.
· Storage: Store any leftover cake covered at room temperature. The sauce is best served fresh but can be stored in the refrigerator for up to a week. Gently reheat it in the microwave or on the stovetop, adding a splash of buttermilk if it’s too thick.
Enjoy this classic, comforting dessert! It’s a true crowd-pleaser that feels like home.
