in my kitchen · more cake, please

Cake #26. Half-way to the finish line, Kentucky Butter Cake.

Guys, I’m officially halfway thru the year of bundt-cakes!  I can hardly believe I’ve made 26 cakes!  Who knew I could manage this – and keep up with life?   Truthfully, I’ve enjoyed it!  I’ve come to look forward to my baking time each week!

Well, week 26 is a Kentucky Butter Cake.  I made it for my friend Lisa, who helped me out with making a few t-shirts for Scenic City Children’s Choir.  She definitely deserves cake!

When she told me this was her favorite cake, I had a feeling it would be a hit.  I found a good recipe (read:it has lots of butter) and got to work.   Honestly I can tell you that I’ve never seen such a light and fluffy, yet rich cake batter!  I had a tiny taste of the batter – it was RIDICULOUSLY DE-LISH!!!  It may look simple, and un-assuming, but seriously, this is a must-try for your list, and I don’t say that every week! (Do I?)

Here’s the recipe, from cookiesandcups.com

Kentucky Butter Cake

Ingredients:

Cake
  • 1 cup butter, cubed at room temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
Butter Glaze
  • ⅓ cup butter
  • ¾ cup granulated sugar
  • 2 tablespoons water
  • 2 teaspoons vanilla

Instructions

  1. Preheat the oven to 325°F/165°C
  2. Grease a 10″ bundt pan (I use pam spray with flour)
  3. 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.
  4. Pour the batter into the prepared pan and bake for 65-75 minutes until a toothpick entered into the center comes out clean.
  5. When the cake is done make the glaze. 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.
  6. Poke holes all over the warm cake (I use chopsticks) and pour the glaze evenly on the cake while still in the pan.
  7. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
  8. I made this cake a day in advance, hoping it will be more moist and flavorful after resting overnight.

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