Lately I’ve been going through old small town cookbooks where my mom inspired myself and so many of her family members to submit recipes to the annual cookbook collaboration. I have two of them dating back to the 90’s and as I go through these books carefully page by page, I can’t help but smile when I see an Aunt or a friend with a recipe I so fondly remember. I also have several recipes posted from my Vancouver days where I dabbled with cooking constantly.
Who also has these kinds of books? Please share in the comments!
I often wonder the history of some of these retro recipes. So many of them where taken from early early cookbooks and changed up a bit to become Grandma’s or Mom’s recipe. I recall being at a food blogger conference once where a representative from Random House Publishing said exactly the same thing. Every recipe starts from a book somewhere. While I don’t believe “every” recipe does starts from a book since I’ve whipped up my own from scratch, I’m sure there are many that had a helping hand.
This is one of those retro recipes I took from the book and changed up to suit my tastes. I’ve never heard of it before so I was excited to give it a go. It’s a butter cake but I added a ton of cinnamon into the glaze because why not? Cinnamon has health benefits so I needed something to make me feel better after all the, well, butter!
It’s moist and perfect with tea or coffee.
- 1 cup butter softened
- 1 cup white sugar
- 4 eggs
- 2 tsp vanilla
- 1 1/3 cup buttermilk
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup sugar
- 1/3 cup butter
- 1 tsp vanilla
- 3 tbsp water
- pinch of salt
- 1 tbsp cinnamon
- Preheat oven to 325 F. Grease and flour bundt pan.
- In a large bowl cream together butter and sugar. Beat in eggs and vanilla followed by buttermilk.
- Add in flour, salt, baking powder and soda mixing until well combined.
- Bake in preheated oven 50 minutes or until tester comes out clean. Remove from oven and set aside.
- Melt sugar, butter, vanilla, water, salt and cinnamon in a small saucepan over medium low heat. Do not boil. This is your sauce.
- With a large skewer, poke holes all over the cake while still warm. Pour syrup all over cake, waiting until it is absorbed before you add more. Use it all.
- Let cake cool completely in pan. Remove to wire rack. Serve or cover until ready to serve.