Description
A moist baking powder babka topped with a butter rum sauce
Ingredients
Scale
for the cake
1/2 cup butter, softened
1 cup sugar
2 eggs
1 1/2 cups flour
1/2 t. salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk (or 1teaspoon vinegar & enough milk to make 1/2 cup)
1 teaspoon vanilla
for the sauce
3/4 cup sugar
3 tablespoons water
1/3 cup butter
1 teaspoon rum extract
Instructions
- Cream butter and sugar, add eggs one at a time
- Combine dry ingredients and add to batter alternating with buttermilk and vanilla
- Pour batter into a lightly buttered 9 x 5 loaf pan or a small bundt pan. (I sprayed the pan with Baker’s Joy this time. It’s the only time I’ve ever had a bundt cake come out of the pan perfectly!)
- Bake for approximately one hour at 325 degrees
- Cool the cake for 10 minutes, remove from pan
- While cake is cooking, combine all of the sauce ingredients, heat until the sugar dissolves
- Poke holes in the bottom of the cake and spoon the sauce over the bottom. (I removed the cake from the pan because I’ve had trouble getting it out when the sauce cools and sticks to the pan. I used a very long decorating tip to fill the cake with rum sauce from the bottom. A basting needle would be a good tool too. About half of the sauce was squirted into the bottom of the cake, the other half was drizzled over the top.)
Notes
Another alternative to keep your bundt cake from sticking to the pan, butter the dish and then dust with bread crumbs!