This cake originally was going to be a simple light pound cake but I by mistake added butternut extract instead of all vanilla to the recipe. It’s darker in color because of the extract and a good recipe to serve with unsweetened coffee. I enjoyed it!
1 stick of butter melted in 1cup water. Cool set aside
2 eggs
1cup sugar
2 cups flour
1 tsp.baking soda
1tsp. Butternut and vanilla extract
1tsp. Vanilla extract
1/2 cup sour cream
Cool whip topping! Or a powdered sugar and milk drizzle.
Best sugar and eggs Add flour, baking soda. Slowly add butter water mixture. Mixture will
be thin /watery).
Pour batter slowly into Heavily greased Bundt pan.
Bake 375° for 35 to 40 minutes or until cake tester comes out clean,
NOTE; Dark coated pan BAKE at 350° . Check after 40 minutes. Additional 5 to 10 minutes may be necessary Top will be slightly golden brown.
Every oven is different so check after 30 minutes.
Top should be slightly browned.
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