For Creative Sisterhood recently I made a Kentucky Butter Cake. I hadn’t baked one in awhile and I had forgotten how much I love this cake. The texture of it is spectacular, not to mention the taste.
The butter sauce is runny, so I always put the cake pedestal on a platter to catch the drips.
This cake would be wonderful with other things too – lemon curd, fresh fruit and whipped cream, a raspberry sauce… But, so far I’ve only made it with the butter sauce as a topping.
I firmly believe the bundt cake is under-appreciated, and this cake is a prime example of why.
Kentucky Butter Cake
3 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 cup butter
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 cup butter
2 teaspoons vanilla extract
4 eggs
4 eggs
Butter Sauce
In a saucepan combine
3/4 cup white sugar
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract
Cook over medium heat, until fully melted and combined, but do not boil.
Mix the flour, sugar, salt, baking powder and baking soda. Blend in milk, butter, vanilla and eggs. Beat and pour into greased and floured bundt pan.
Bake in 325 degree oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Let cool slightly, and put cake on serving plate. Slowly pour sauce over cake.
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