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.
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
1 cup butter
1/3 cup butter
3 tablespoons water
2 teaspoons vanilla extract