Grease a 10″ bundt pan with butter (or shortening works too) dust the pan with flour and set aside.
Place all the cake ingredients in the bowl of your stand mixer fitted with the paddle attachment. Mix on low for about 30-45 seconds and then increase the speed to medium and mix for 3 minutes.
Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick entered into the center comes out clean.
After the cake is done, make the glaze ingredients by combining the sugar, butter, vanilla, and the water. Cook over medium heat, until fully melted and combined, BUT DO NOT BOIL!
Poke holes all over the warm cake and pour the glaze slowly over the cake while still in the pan.
Let the cake to cool completely in the pan and then run a butter knife around the inside edges of the cake before inverting it onto a serving plate.
I’ve made this several times and the last time I made it I decided to 1 1/2 the butter sauce recipe. . . . best decision ever! It’s delicious made as the recipe is written, but just that little bit of extra sauce made it even all the more better.
Also, make sure you make the glaze after the cake comes out of the oven, that gives the cake a chance to cool a bit. If you pour the glaze on as soon as it comes out of the oven (like I did the first time I made it), then the cake is so hot it quickly absorbs the glaze and the sugary, crusty coating doesn’t form on the outside.
If you can control yourself and not eat this all the day you make it, this cake tastes even better the second day so try and save a little.
Definitely make sure you butter/grease AND flour your pan. There is nothing worse than having a bundt cake not come cleanly out of the pan. I’ve never had a problem with this cake sticking, but I have other bundt cakes when I didn’t grease and flour the pan.