KENTUCKY BUTTER CAKE

Have you ever had the pleasure of devouring Kentucky Butter Cake?  I tragically ate my way through most of my life without tasting this bliss.  It wasn’t until my birthday a few years ago that I sunk my teeth into one of life’s culinary delights.
If you aren’t familiar with Kentucky Butter Cake, is it is essentially a vanilla poke pound cake combined with a butter crunch cake. It was originally made by Nell Lewis in 1963 who entered it into a Pillsbury Bake-off contest in Missouri and won.  The recipe has since taken the internet world by storm.
What sets Kentucky Butter Cake apart is the sweet butter vanilla sauce. You poke holes in the bottom of the cake while its still warm then the holes get filled with luscious sweet sauce. The sauce seeps into the rest of the cake creating the most wonderfully moist cake you ever did taste – seriously melt-in-your-mouth-mesmerizing. The glaze also creates a crunchy, crackling bottom that is my FAVORITE part of the cake.
The entire exterior of the Kentucky Butter Cake also gets brushed with sugary butter sauce that sets up to create a crispy, sweet crust, much like a donut.
Kentucky Butter Cake is like a velvet pound cake in texture – rich, tender, dense and decadent as opposed to light and airy – which makes it the perfect sponge for the sweet buttery sauce.
So basically, you have a soft, buttery, sugary interior, a buttery, sugar crunchy exterior that tastes of rich vanilla and butter all over without tasting too sweet.    Are you drooling yet?

Kentucky Butter Cake the BEST cake you can make in a Bundt pan! It is a rich, buttery, crazy moist vanilla poke cake infused with luscious butter sauce that soaks through the cake AND is smothered on the cake leaving an irresistible sugar crust on the outside. This sweet, tender cake is stand-alone delicious or fabulous with berries and whipped cream. This Kentucky Butter Cake is easy to make and tastes even better the next day - perfect for stress free entertaining or holidays (like Easter!). Tips and tricks, Step-by-Step Photos, How to Make Ahead, How To Freeze all included!

•  Course Dessert
•  Cuisine American
•  Prep Time 15 minutes
•  Cook Time 60 minutes
•  Servings
• 16
•  slices

INGREDIENTS

• Cake
• 24 tablespoons unsalted butter softened to room temperature
• 2 cups granulated sugar
• 5 large eggs at room temperature
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk or sour milk* see notes
• 1 tablespoon vanilla extract
• Butter Sauce/Glaze
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup unsalted butter
• 1 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon optional
• 1/8 teaspoon salt
• top view showing how to make Kentucky Butter Cake by brushing it with butter sauce

INSTRUCTIONS

• Preheat oven to 325 degrees F. Generously and thoroughly grease and flour a 10-inch (12-cup) Bundt pan. See Notes.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. Whisk vanilla with buttermilk and set aside.
• Add butter and sugar to a stand mixer fitted with the paddle attachment and beat on medium-high speed for at least 3-4 minutes (no shorter!), until light and fluffy, scraping down sides occasionally. Reduce speed to medium and add eggs, one at a time, beating just until the yellow disappears after each egg.
• Reduce speed to low and gradually add flour mixture to butter mixture in thirds, alternately with buttermilk in between each third. Beat just until combined, giving the batter a final stir by hand to get any flour at the bottom.
• Transfer batter to prepared Bundt pan and tap pan on the counter a few times to get rid of any air bubbles. Bake at 325 degrees F until a wooden pick inserted near the center of cake comes out with a few crumbs, 50 – 60 minutes.
• Place cake on a wire rack and let rest 5 minutes then poke holes all over the cake, going about 3/4 of the way down using the thin end of a chopstick. You may also use the back of a utensil or a skewer, but you’ll want wiggle it around so the holes become larger.
• Immediately after poking holes in the cake, make the Butter Glaze. Add sugar, butter, water and salt to a medium saucepan. Heat on low until melted, stirring occasionally, without letting the mixture boil. Once melted, stir in the vanilla and optional cinnamon.
• Remove 1/4 cup Glaze to use later. Spoon the remaining Glaze all over the bottom (which is now the top) of the cake, moving slowly so it has time to seep into the holes and not run over the edges of the cake.
• Let the cake cool for 30 minutes (no longer or the glaze can stick and harden like glue) then run a knife around the edges of the cake, shake a few times until loose then invert the cake onto a plate or cake stand.
• Once the cake has cooled completely, rewarm the Glaze (DON'T let it boil) and brush it evenly all over the cake, moving slowly so it has time to seep in. Let the cake sit for at least one hour before serving, but it is much moister and more flavorful if allowed to rest overnight. If not serving immediately, tightly wrap cooled and set cake in plastic wrap and store at room temperature.
• Serve cake plain or amazing with fresh berries and whipped cream or strawberry or raspberry sauce.

RECIPES ADAPTED FROM https://ift.tt/1NbQRL5

source https://www.kreatifkita.me/2019/03/kentucky-butter-cake.html

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