Ingredients

3 cups all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter

2 cups granulated sugar

1 cup whole milk

1 tablespoon white vinegar

4 large eggs

2 teaspoons vanilla extract

1 cup granulated sugar (for glaze)

½ cup unsalted butter (for glaze)

3 tablespoons brandy (or water, as a substitute)

1 teaspoon vanilla extract (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt cake pan or spray it with nonstick baking spray.

Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment or with a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes.

Step 3: In a separate small bowl or measuring cup, mix the milk and white vinegar to create buttermilk.

Step 4: Add the eggs one at a time to the creamed butter mixture, stirring just until incorporated after each addition. Stir in the vanilla extract.

Step 5: Alternately add the flour mixture and the buttermilk to the butter mixture in intervals, stirring gently and just until combined each time. Scrape down the sides of the bowl as needed.

Step 6: Spoon the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven but keep the cake in the pan.

Step 7: While the cake is baking, combine the sugar, butter, and brandy in a small saucepan over medium-low heat. Stir frequently until the sugar dissolves completely. Do not let it boil. Remove from heat and stir in the vanilla extract. Reserve ⅓ cup of this glaze for later.

Step 8: After removing the cake from the oven, poke small holes in the cake using the narrow end of a chopstick or similar tool, going close to the bottom but not piercing through entirely.

Step 9: Slowly pour the warm butter glaze over the poked holes, allowing it to seep into the cake. Let the cake cool in the pan on a wire rack for 30 minutes.

Step 10: Once cooled, invert the cake onto a serving plate. Gently brush the remaining glaze over the top of the cake for extra shine and flavor.

Tips & Variations

Use brandy for the glaze to add authentic warmth, or substitute with water or apple juice for a milder flavor.

Make sure not to overmix the batter once the flour is added to keep the cake tender.

Allow the cake to cool sufficiently before inverting to avoid it breaking.

For extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQs

Can I use a different type of vinegar or acid for the buttermilk?

Yes, lemon juice can be used as a substitute for white vinegar to make the buttermilk mixture. Just use the same amount (1 tablespoon) mixed with the milk.

What if I don’t have a Bundt pan?

You can bake this cake in a similarly sized tube pan or a standard 9×13-inch pan. Adjust baking time as needed and check for doneness with a toothpick.