(Gaelic Coffee Cake)
This cake is more moist and flavorful when it rests overnight. Preheat the oven to 325°F/165°C. Grease a 10" bundt pan with butter or shortening very liberally. Dust the pan with flour and set aside.
225g butter, cubed at room temperature
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
500g granulated sugar
1 tablespoon vanilla
375g Alberta flour
5ml baking powder
2.5ml baking soda
225g yoghurt, sour cream or buttermilk
Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
Combine all ingredients into a small saucepan over medium-low heat. Stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
180g granulated sugar
Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.