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1
Preheat the oven to 325F.
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2
Lightly butter or spray a tube or bungt pan.
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3
Place the butter and sugar in a large bowl and mix with an electric mixer on medium speed for 2 minutes or until creamy.
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4
Add the eggs one at a time, mixing well after each addition.
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5
Add the vanilla, baking powder, salt, and baking soda and mix for 1 minute.
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6
Alternately add the sour cream and flour, one-third at a time, mixing after each addition.
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7
Mix for 3 minutes after all of the sour cream and flour are added.
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8
Spoon the batter into the prepared pan and bake for 60-75 minutes or until a toothpick inserted into the center of the cake comes out clean.
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9
Remove the cake from the oven and poke holes in the cake with a skewer while it is still warm.
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10
Meanwhile, prepare the sauce: Place the sugar, water, and butter is a small saucepan and cook over medium-high heat for 5 minutes or until the sugar is dissolved.
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11
Add the vanilla and stir until combined.
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12
While the cake is still warm, spoon the sauce over the holes and then allow it to cool completely.
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13
Run a knife around the edge of the pan and invert the cooled cake onto a serving platter.
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14
Sprinkle with confectioners sugar.
