KENTUCKY BUTTER CAKE
If you think you don't need another Bundt cake recipe, this one exists to prove you wrong. Adapted from Nell Lewis of Platte City, Mo., who entered the Pillsbury Bake-Off contest in 1963, it is a favorite of food bloggers and Pinterest lovers alike. On the surface, it's not that different from your typical pound cake, but what makes it special is a vanilla-scented, buttery sugar glaze that's poured over the still-warm cake. Left to sit for several hours before unmolding, the glaze soaks into the cake, making it incredibly tender and rich while leaving behind a delightful sugary crust. There are a lot of variations out there - some with bourbon in place of the vanilla, others with sherry - so feel free to play around.
Provided by Margaux Laskey
Categories cakes, dessert
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees. Generously butter and flour (or spray with nonstick cooking spray) a 10-inch tube pan or a 12-cup bundt pan.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer, combine the remaining cake ingredients and beat for 3 minutes at medium speed. Pour into prepared pan, level with a spatula and bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
- Shortly before the cake is done baking, make the butter sauce: Combine the granulated sugar, butter and vanilla with 3 tablespoons water in a saucepan over low heat until the butter just melts. (Do not let the mixture boil, as you do not want the sugar to completely dissolve.)
- As soon as the cake comes out of the oven, leave the cake in its pan and gently poke it all the way through 15 to 20 times with a long wooden skewer or a long-tined fork. Slowly pour warm butter sauce over the cake. Let cool for at least 3 hours before unmolding from pan. Just before serving, sprinkle with confectioners' sugar, if desired.
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codey dean
[email protected]I'll try it again with some modifications.
Casey Thomas
[email protected]Not as good as I was expecting.
Syeda Durab Zahra
[email protected]This cake is a keeper!
Haroon Shah
[email protected]Perfect for a special occasion.
Jamee Wood
[email protected]A bit too sweet for my taste.
Hope Simwanza
[email protected]Will definitely make again.
BoTz Goku
[email protected]Easy to make and delicious!
Anele Gasa
[email protected]Meh.
Habiba hesham
[email protected]This cake was a disaster! I followed the recipe exactly, but the cake came out dry and crumbly. The glaze was too runny and didn't set properly. I was really disappointed, especially since I had been looking forward to making this cake for weeks.
josh kingcade
[email protected]I've made this cake several times now and it's always a hit with my family and friends. It's so easy to make and always turns out beautifully. The flavor is divine - buttery, moist, and with a hint of vanilla. I love that it's not too sweet, so it's
Lawal Ridwan
[email protected]This Kentucky Butter Cake was a delightful treat! The cake was incredibly moist and flavorful, with a melt-in-your-mouth texture. The glaze added a perfect touch of sweetness and richness. I highly recommend this recipe to anyone who loves classic So