"I named it that because one bite of this cake and you can't stop eating it until you feel like you are going to Bust Your Buttons !"
3 c cake flour
2 c sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1 c (2 sticks) butter, softened
2 tsp vanilla extract
1 tsp almond extract
4 eggs, room temperature
BUTTERY GLAZE
1/3 c butter
3/4 c sugar
3 Tbsp water
1 1/2 Tbsp vanilla extract
Oven: 325º
In a stand mixer bowl combine the cake flour, sugar, salt,
baking powder and baking soda and mix to combine. Add the buttermilk, butter,
vanilla and almond extract and eggs. Mix well. Do not over beat, mix just
until ingredients are combined. Should take about three and a half minutes.
Over beating can cause the cake to be tough.
Pour into a greased and floured bundt pan. DO NOT SKIP
THIS STEP. PRAYING IS NOT ENOUGH! TAKE THE TIME TO FLOUR IT OR IT WILL
STICK! Bake for 1 hour to 1 1/4 hours or until cake tester comes out clean.
Do not over bake. In the pan pierce the hot cake with fork tines or a bamboo
skewer. Pour half the glaze slowly over the cake. Cool in the pan for 15
min. then flip out onto a cake plate. Pour the remaining sauce over the
cake. Refrigerate any leftovers.
GLAZE INSTRUCTIONS: Combine all the ingredients
except vanilla in a sauce pan. Bring to a slow boil over medium heat; stir
in vanilla, set aside to slightly cool.
