Million Dollar Butter Cake

Step 1 -In a small saucepan over medium heat, melt 1 cup of the butter.

Step 2 -Cook the butter, stirring it gently and constantly, until it becomes amber-brown and starts to smell nutty, about 2-3 minutes.

Step 3 -Transfer the butter to the refrigerator until it solidifies again, about 1-2 hours.

Step 4 -Preheat the oven to 325 degrees F.

Step 5 -Liberally coat a fluted tube pan with nonstick spray.

Step 6 -In a mixing bowl, add the browned butter and the shortening and beat with an electric mixer on high speed for 2 minutes.

Step 7 -Slowly add in 2 cups of the granulated sugar and beat on high speed until the mixture becomes very pale yellow and fluffy, about 7 minutes.

Step 8 -Add the eggs, 1 at a time, and combine well after each addition. Scrape down the sides of the bowl as needed.

Step 9 -With the mixer at the lowest speed, slowly add the flour into the batter in two separate increments.

Step 10 -Add the salt, the baking powder, and the baking soda to the batter mixture and mix until just combined, being careful not to overmix.

Step 11 -Add the buttermilk and 1 tablespoon of the vanilla to the batter mixture and mix, scraping down the sides of the bowl periodically, until just combined.

Step 12 -Add the batter to the prepared tube pan.

Step 13 -Bake until a toothpick inserted into the center comes out mostly clean but still moist, about 45-55 minutes.

Step 14 -Allow the cake to cool for 10 minutes.

Step 15 -Invert the cake onto a serving plate.

Step 16 -In a saucepan over medium heat, melt the remaining butter and cook until browned, about 3-4 minutes.

Step 17 -Turn off the stovetop heat.

Step 18 -Add in the remaining granulated sugar, the water, and the remaining vanilla and whisk until smooth.

Step 19 -Poke the still warm cake with a toothpick or a skewer in several places all over the surface.

Step 20 -Pour the brown butter glaze over the cake, allowing it to seep into the holes.

Step 21 -Serve dusted with the powdered sugar.