|Nutritional Guidelines (per serving)|
This rich Kentucky butter cake is incredibly delicious. The butter soaks into the cake, forming an amazingly moist and buttery layer. I baked the cake in a Bundt cake pan and used a skewer instead of a fork to make the holes so the butter and sugar mixture would penetrate down into the cake.
This cake really doesn't need an icing, but I sifted some powdered sugar over the top after I unmolded it. You could also drizzle a simple vanilla glaze over the cake.
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.
- Bundt Cake
- 3 cups/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 (room temperature)
- 2 teaspoons vanilla
- 4 large eggs
- 3/4 cup sugar
- 1/3 cup butter
- 3 tablespoons water
- 2 teaspoons vanilla
Preheat 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, 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, 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 sauce over the warm cake.
Let the cake stand 5 to 10 minutes, or until sauce is absorbed.
Then carefully turn it out onto a cake plate and sprinkle with some confectioners' sugar, if you'd like.
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