Susan's Butter Cake

Name: Susan's Butter Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 1 - 10 inch tube pan
Ingredients: 3 cups cake flour; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon salt; 1 cup butter, softened; 1 ½ cups white sugar; ½ cup brown sugar; 4 eggs; 2 tablespoons vanilla extract; 1 cup sour cream; 1 cup white sugar; ½ cup butter; ¼ cup water; 1 tablespoon vanilla extract

Rating: 4.52 stars

52 Ratings
46 Reviews
11 Photos

This is the richest, most delicious pound cake you will ever eat. There is no substitute for real butter!

By SUSAN FEILER

Gallery

Recipe Summary

prep:

15 mins

cook:

1 hr 15 mins

total:

1 hr 30 mins

Servings:

Yield:

1 - 10 inch tube pan

Nutrition Info

Directions

Step 1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.

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Step 2
In a large bowl, cream together 1 cup butter, 1 1/2 cups white sugar and 1/2 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated.
Step 3
Pour batter into prepared pan. Bake in the preheated oven for 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove cake from oven and immediately prick cake all over with a wooden pick 20 to 30 times. Pour butter sauce over cake. Allow cake to cool completely as cake is very fragile when warm. Run a knife around the edges of the pan and invert cooled cake onto a serving dish. Dust with powdered sugar.
Step 4
To make the Butter Sauce: Heat 1 cup sugar, 1/2 cup butter, 1/4 cup water and 1 tablespoon vanilla over medium heat until sugar dissolves, about 10 minutes. Do not boil.

Nutrition Facts

Per Serving:

598 calories; protein 5.8g; carbohydrates 78.8g; fat 29g; cholesterol 131.4mg; sodium 477mg. Full Nutrition

Reviews (46)

Most helpful positive review

EILISH40

05/09/2008

Thanks. This is an excellent cake and after reading a review that said it did not have much taste I question if they used pure vanilla. This will make a difference. Also it is better if it is allowed to age for a couple of days. A cake any baker would be proud to serve. Read More

Helpful

(53)

Most helpful critical review

Michigan Mommy

01/04/2007

This recipe was a bit disapointing:( I had really high hopes because because of the ingredients and reviews so maybe that was the problem. It really sounded delicious especially the butter sauce! I make pound cakes quite often (family favorite) and have had some great ones made from recipes on this site but this one was not so great. After sitting for a day the cake was really dry except for the sauce soaked parts.The only way I would serve this to company is topped with a fruit sauce like sauteed strawberries and sugar but I won't be making this one again. Read More

Helpful

(93)

52 Ratings

5 star values: 36
4 star values: 11
3 star values: 2
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Michigan Mommy

01/04/2007

Helpful

(93)

EILISH40

05/08/2008

Helpful

(53)

Jessica

10/30/2007

This recipe was absolutely delicious and moist. It was simple to make and I had raving reviews from people who tasted this cake. Read More

Helpful

(44)

Mariam

05/20/2008

Perfect for apple upside down cake. I halved the recipe and baked it in an 8X8 pyrex dish. First I peeled cored and sliced apples into 8ths. and placed at the bottom of the buttered dish(in a pretty pattern). I then made a caramel sauce and poured on top of apples. Lastly I poured the cake batter on top of evreything and baked as usual. Came out fabulously perfect! Can make it using a butterscotch syrup too instead of the caramel. Did not make the sauce that comes with this recipe. I just served with a drizzle of store bought caramel sauce. Yummm! Read More

Helpful

(24)

Albertacf

01/25/2005

This buttery pound cake was fairly moist and the glaze added interest. I baked it in a 325 degree convection oven for 50 minutes which was plenty. More baking time would have made it too dry. I gave the recipe 4 stars instead of 5 as I felt that after 3 tablespoons of vanilla 3 sticks of butter and a cup of sour cream that there should have been a more intense flavour....it just needed more "oommph". However it was a great base for strawberries and vanilla ice cream. Read More

Helpful

(21)

RSALERNO

12/04/2003

Everbody loves this cake - it's always the first to go. The butter sauce makes it rich and delicious. This will be a new family favorite. Read More

Helpful

(20)

MSCOOKS24

04/04/2005

this cake made a big impression on my guests. i made it for a get together and eveyone raved. i made a mistake and added 1/2 cup too much brown sugar but it turned out fine. i will definitely make this cake again! Thanks! Read More

Helpful

(18)

TINA MINTER

05/01/2007

my family loved it this is the first home made cake i have ever made it was fabulous Read More

Helpful

(14)

Cindy

09/22/2011

I have yet to make this cake but i surely intend to my commeng is on the comments. if you cannot be decent do not lreave comments no one is interested if you fed it to your squirrels and us ladies do need the fat in some cases and do not need to "lighten up". Be objective do not be petty can't wait to try this and it will get a fair respectful review. Read More

Helpful

(13)

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Back to Susan's Butter Cake

All Reviews for Susan's Butter Cake

- of Reviews

Susan's Butter Cake

Servings Per Recipe: 12
Calories: 597.9

% Daily Value *

protein: 12 %

carbohydrates: 25 %

dietary fiber: 2 %

sugars:

fat: 45 %

saturated fat: 88 %

cholesterol: 44 %

vitamin a iu: 18 %

niacin equivalents: 29 %

vitamin c:

folate: 19 %

calcium: 8 %

iron: 16 %

magnesium: 4 %

potassium: 3 %

sodium: 19 %

thiamin: 33 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.