Instructions

• Preheat oven to 325°F. Grease and flour a bundt pan and set it aside.
• In a medium bowl, whisk together 3 cups flour, 1 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda. Set the dry mixture aside.
• In a large mixing bowl, cream 1 cup softened butter with 2 cups sugar using a hand mixer until light and fluffy.
• Add 4 eggs to the butter mixture one at a time, mixing just until combined after each egg.
• Add the flour mixture and 1 cup buttermilk to the batter, alternating between them and beginning and ending with the flour mixture. Mix until just combined after each addition.
• Spread the batter evenly into the prepared bundt pan. Bake 55–60 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the cake from the oven and let it cool in the pan for 10–15 minutes.
• While the cake is cooling, make the sauce: in a medium saucepan combine 1/3 cup butter, 3/4 cup sugar, 2 teaspoons vanilla, and 3 tablespoons water. Cook over medium–high heat, stirring occasionally, until the butter is melted and the sugar is dissolved. Do not boil.
• Using a wooden skewer, poke holes all over the warm cake while it is still in the pan.
• Pour the warm sauce evenly over the cake, allowing it to soak in. Let the cake cool completely in the pan so it absorbs the sauce.
• When fully cooled, invert the cake onto a serving plate and serve.