BUTTON CAKE RECIPES

Steps:

• Mix the ingredients in the order listed.
• Pour the mixture into a medium-sized oven dish and bake at 329°F (165 °C) for about 30 min.
• Take it out of the oven, let it cool for 10-15 min. and then dig out holes (with a pepper corer, a cork or something else of the sort).
• Fill the holes with the cream that youve prepared ahead of time and place the dug out pieces on top of them, to get a button effect.
• If desired, pour on a glaze or melted chocolate and sprinkle with coconut flakes or sprinkles.
• Put it in the fridge to cool for about 2-3 hours.

Steps:

• In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine.
• Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three and a half minutes.*** Over beating can cause the cake to be tough. ***
• Pour into a greased and floured bundt pan. ***DO NOT SKIP THIS STEP. SPRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL STICK!
• Bake at 325 degrees for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake! **TIP: Baking times depend on many factors so start testing for doneness after 50 min. Depending on pan size and oven temp variances you could under or over bake.
• GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan.
• Bring to a slow boil over medium heat. Stir in vanilla, set aside to slightly cool.
• In the pan pierce the hot cake with fork tines or a bamboo skewer.
• Pour half the glaze slowly over the cake.
• Cool in the pan for 15 minutes then flip out onto a cake plate. Pour the remaining sauce over the cake.
• Serve with fruit or ice cream. Refrigerate any leftovers.
• TIPS: BUNDT PANS come in all shapes and sizes. A standard bundt is 10-12 cups and that is what I used for mine. CAKE FLOUR: I use Swan's - it is in a red and white box, found where the flour is at your local market. What is cake flour? Can you substitute for it? Here is what I found on the subject, many ladies have reported using it and the cake turned out just fine. Here it is: Ingredients: All-Purpose flour (just under one cup) 2 Tbsp. cornstarch Preparation: 1. Place two tablespoons of cornstarch in a one-cup measure. 2. Fill the rest of the cup with all-purpose flour. 3. Use in place of the cake flour in any recipe. One cup of substitute is equal to one cup of cake flour ***Can you make cupcakes out of this recipe? Well, I am sure you can, never tried it myself but I am sure you could. If you try it make sure and share! **The longer you can let this cake sit and "mature" the better it will be! (Make sure and hide it. ) lol