|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||29%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 71g||26%|
|Dietary Fiber 1g||3%|
|Total Sugars 47g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This rich Kentucky butter cake is incredibly delicious. The butter soaks into the cake, forming an amazingly moist and buttery layer. It really doesn't need icing, but I sifted some powdered sugar over the top after I unmolded it.
Another thing to love about this cake—the batter ingredients are poured into the mixing bowl and beat together all at once. No need to cream the butter and sugar, add the dry ingredients alternating with the milk, etc.. And the butter-sugar sauce is a snap to prepare. It just involves heating until the butter has melted.
Bake this cake for a special event or party, or take it along to a potluck dinner—everyone will thank you. Oh, and take a few copies of the recipe to share.
For the Bundt Cake
3 cups (or 13 1/2 ounces) all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk (or sour milk)
1 cup butter, at room temperature
2 teaspoons vanilla
4 large eggs
For the Glaze
3/4 cup sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla
Gather the cake ingredients.
Pre heat the oven to 325 F (165 C/Gas 3). Generously grease and flour a 12-cup Bundt pan or 10-inch tube pan. Make sure you get all the nooks and crannies of the Bundt cake pan.
In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the flour, 2 cups of sugar, salt, baking powder and soda, the buttermilk, 1 cup of butter, 2 teaspoons of vanilla, and the eggs; beat on low speed until moistened. Increase the mixer speed to medium and beat for about 3 minutes longer.
Spoon the batter into the prepared cake pan and spread evenly.
Bake the cake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
Meanwhile, gather the glaze ingredients.
In a small saucepan over low heat, combine the 3/4 cup of sugar, 1/3 cup of butter, 3 tablespoons of water, and 2 teaspoons of vanilla; cook, stirring, just until butter melts. Do not bring the mixture to a boil.
Remove the cake to a rack and (while it is still in the pan) pierce it all over with a fork or skewer.
Pour the hot butter glaze over the warm cake.
Let the cake stand 5 to 10 minutes, or until glaze is absorbed.
Then carefully turn it out onto a cake plate and sprinkle with some confectioners' sugar, if you'd like.
- Bake this cake in a Bundt cake pan and use a skewer instead of a fork to make the holes so the butter and sugar mixture would penetrate down into the cake.
- If you're looking for a little extra flavor, you could also drizzle a simple vanilla glaze over the cake.
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