Butterscotch Bundt Cake

Ingredients

• 8 ounces (2 sticks; 226 grams) butter, salted or unsalted, at room temperature
• 2 cups (400 grams) granulated sugar
• 4 large eggs plus 2 large egg yolks, at room temperature
• 1 tablespoon (.5 ounce; 14 grams) pure vanilla extract
• 3 cups (360 grams) all-purpose flour
• 1 teaspoon (6 grams) table salt - OR 2 teaspoons kosher salt
• 1 teaspoon (4 grams) baking powder
• 1/2 teaspoon (3 grams) baking soda
• 1 cup (8 ounces; 227 grams) buttermilk, at room temperature
• 2 cups butterscotch sauce

Instructions

1. 1

   Preheat oven to 325° F (163° C). Coat...: Preheat oven to 325° F (163° C). Coat the inside of a 10-cup (9 or 10 inch) bundt pan with vegetable shortening or butter. Sprinkle a couple tablespoons of flour inside the pan and shake it around so that the entire inside of the pan is thoroughly greased and floured. Tap out excess flour.

2. 2

   Using an electric mixer, beat the butter and...: Using an electric mixer, beat the butter and sugar on medium high speed until very light and fluffy, 3-4 minutes.

3. 3

   Add the eggs and egg yolks one at...: Add the eggs and egg yolks one at a time, beating on medium-high for 20 for seconds after each addition to incorporate each egg into the batter before adding the next. Scrape down the sides of the bowl as necessary.

4. 4

   Beat in the vanilla extract.

5. 5

   Add the flour, salt, baking powder and baking...: Add the flour, salt, baking powder and baking soda to a separate bowl and stir with a wire whisk to combine.

6. 6

   Add the flour and buttermilk to the batter...: Add the flour and buttermilk to the batter in alternating additions: 1/3 of the flour, 1/2 the buttermilk, 1/3 of the flour, 1/2 the buttermilk, 1/3 of the flour. Beat each addition on medium-low speed just long enough to incorporate it into the batter, scraping down the sides of the bowl after each addition.

7. 7

   Pour batter into prepared bundt pan and bake...: Pour batter into prepared bundt pan and bake for 50-55 minutes, until a toothpick inserted into the center comes out clean. (If you haven't already made the butterscotch sauce, make it while the cake is baking.)

8. 8

   Remove the cake from the oven and let...: Remove the cake from the oven and let cool in the pan for 5 minutes. Place a plate or serving platter over the top of the bundt pan and gently flip the cake over so that it's resting on the plate.

9. 9

   Use a pastry brush to coat the cake...: Use a pastry brush to coat the cake with approximately 1 cup of butterscotch sauce. I like to do this in several layers, allowing some of the sauce to soak into the cake before coating it with another layer. Some of the sauce will pool around the bottom of the cake. Just scoop this up and pour it over slices as you serve.

10. 10

    Serve with an additional 1 cup of butterscotch...: Serve with an additional 1 cup of butterscotch sauce for drizzling.