Say, what?!? A cake…that’s actually named after butter? Sign me up, please! Y’all, (trying to get my inner-Kentucky to come out) this cake is to die for. I’ve made it twice and both times managed to almost consume the entire thing on my own. And, as if the Devil himself sanctioned this delectable bit of deliciousness, it’s even better the next day. You know how cake can kind of, well, dry out after sitting out for a day or two? And only if you’re really desperate do you reach for it? Not this little baby. Oh, no. It’s like, somehow, all the butter reactivates or regenerates and infuses the cake with all of its buttery goodness. Crazy. And somewhat sinful. So go ahead and try this cake…unless you are a part of my book club. You’ll be trying it next month. Here goes…
Kentucky Butter Cake Recipe
(originally submitted to Allrecipes.com by Suzanne Stull)
- 3 cups all purpose flour
- 2 cups white sugar
- 1 tsp. salt
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup buttermilk *
- 1 cup softened butter (Oh, dear Lord, help us)
- 2 tsps vanilla extract
- 4 eggs
- 3/4 cup white sugar
- 1/3 cup butter (I know…more butter. Just go with it.)
- 3 tbs water
- 2 tsps vanilla extract
*(can substitute 1 cup milk with 1 tbs vinegar or lemon juice – let stand for five minutes and then whisk well before adding to recipe.)
- Preheat your oven to 325 degrees. Grease and flour a 10 inch bundt pan.
- Mix your flour, 2 cups sugar, salt, baking powder and baking soda together in large bowl. Blend in buttermilk, 1 cup butter, 2 tsps vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into greased bundt pan.
- Bake for 60 minutes or until a wooden toothpick inserted into center of the cake comes out clean.
- While baking, make the Butter Sauce. In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 tsps vanilla and the water. Cook over medium heat until fully melted and combined. DO NOT BOIL.
- When your cake is done and still warm(here’s where it gets fun) poke holes all overit. Slowly pour your Butter Sauce over the cake making sure to cover each of your poked holes. Let your cake cool and set before removing from the pan.
ETA: This recipe is even more amazing if you double the butter sauce. Go ahead. Doit. At this point, seriously, what do you have to lose? Also…this cake truly gets better after it has time to rest so make sure and let it cool a little before you dig in. That’s all.
Okay, I’m sweating a little bit. I’m pretty sure thatjust thinking aboutall that butter ishardening my arteries. Now, just keep in mind before you poopoo this recipe away… it’s definitely a “special occasion” kind of cake. So, please, please, please make it as directed. I don’t want you using Splenda or reduced fat butter or even whole wheat flour for God’s sake. Bake this cake and just make sure to enjoy every single bite. (And, maybe a little bit of cardio directly after enjoying your cake wouldn’t hurt.)
Love to all, Mindy