INGREDIENTS
- 3 cups cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 4 eggs
- 2 tablespoons vanilla extract
- 1 cup sour cream
- 1 cup white sugar
- 1/2 cup butter
- 1/4 cup water
- 1 tablespoon vanilla extract
DIRECTIONS
1.
Preheat oven to 325
degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together
the flour, baking powder, baking soda and salt. Set aside.
2.
In a large bowl,
cream together 1 cup butter, 1 1/2 cups white sugar and 1/2 cup brown sugar
until light and fluffy. Beat in the eggs one at a time, then stir in the
vanilla. Beat in the flour mixture alternately with the sour cream, mixing just
until incorporated.
3.
Pour batter into
prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Remove cake from oven and
immediately prick cake all over with a wooden pick 20 to 30 times. Pour butter
sauce over cake. Allow cake to cool completely as cake is very fragile when
warm. Run a knife around the edges of the pan and invert cooled cake onto a
serving dish. Dust with powdered sugar.
4.
To make the Butter
Sauce: Heat 1 cup sugar, 1/2 cup butter, 1/4 cup water and 1 tablespoon vanilla
over medium heat until sugar dissolves, about 10 minutes. Do not boil.
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