A SIMPLY DIVINE PLEASURE!
Go ahead and show off a little. Honestly, this cake is beyond simple and it turns out looking like a million bucks. Using a fluted tube pan will help achieve that in the looks category though a bundt pan is perfectly fine too (most people can’t tell the difference anyway). Now buttermilk isn’t always something everyone has sitting around their house. If you realize you have everything you need to make this except for buttermilk, there’s no need to make a special trip to the store. You can use one cup of regular milk combined with one or two tablespoons of either fresh lemon juice or vinegar.
Once this batter is ready (and by the way, it will be pretty thick stuff), you’ll pour it into your pan and bake it up. Let it cool in the pan for about 10 minutes before removing it for further cooling.
While it cools, make the icing. That’s easy too. Just make sure to let it cool for roughly 10 minutes before you add in the confectioners’ sugar. When it’s at that smooth consistency, go ahead and drizzle it over the cake. Then serve it and be amazed at all the compliments you get.
I found this classic recipe from the Taste of Home website. Click the link below to see the site and the full recipe for this Buttermilk Cake with Caramel Icing.
CLICK HERE FOR RECIPE
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