Kentucky Butter Cake
This buttery Bundt cake is soaked with a rich butter sauce that puts it over the top
Servings: 12 people
Ingredients
- 3 cups flour
- 2 cups sugar
- ½ tsp salt (use 1 tsp. if using unsalted butter)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup buttermilk
- 1 cup butter, softened
- 2 tsp vanilla
- 4 eggs
Butter Sauce
- ¾ cup sugar
- ⅓ cup butter
- 2 tsp vanilla
- 3 tbsp water
Instructions
- In a large bowl, combine flour, sugar, baking powder and baking soda.
- Add buttermilk, butter, vanilla and eggs. Mix very well.
- Spread batter in a greased 10 inch bundt pan.
- Bake at 325° for 1 hour, until a knife inserted in the center of the cake comes out clean.
- Meanwhile, while baking, combine butter sauce ingredients in a small saucepan. Cook and stir until melted, but do not boil.
- Poke holes in the hot cake (still in the pan) with a toothpick or skewer. Slowly pour the butter sauce over the cake and let it soak in.
- Cool the cake for 1 hour. When it is no longer hot, but still warm, run a plastic knife down the edges of the cake and flip the cake onto a large plate or platter.
Notes
High Altitude:
For the batter: Add 2 Tbsp. flour. Decrease the sugar by 2 tbsp. Use 3/4 tsp. baking powder. For the butter sauce: No changes.Notes:
- If the some of the cake sticks to the pan when you try to remove it, replace them as well as you can and dust the top of the cake with powdered sugar to disguise it. I won't tell.
- Try rum or rum extract instead of vanilla in the sauce.
- To halve the recipe, bake in a loaf pan for 1 hour.