Kentucky Butter Cake is a delectable and rich dessert, known for its moist and buttery texture that melts in your mouth. Originating from the Southern United States, this cake has a timeless appeal and is a favorite at gatherings and holidays. The cake itself is dense yet tender, often described as a cross between a pound cake and a traditional butter cake. Its distinct flavor comes from a generous amount of butter, which is the star ingredient, creating a velvety and rich base.
The magic of Kentucky Butter Cake lies in the glaze, a unique concoction that’s poured over the cake while it’s still warm. This glaze, typically made from a mix of sugar, butter, and sometimes a hint of vanilla or bourbon, seeps into the cake, infusing it with an irresistible sweetness and adding to its moistness. As the cake cools, the glaze forms a slightly crisp, sugary crust on the outside, contrasting beautifully with the soft interior.
Visually, Kentucky Butter Cake is simple yet elegant. It’s often baked in a Bundt pan, which gives it a distinctive ring shape and a beautiful patterned exterior. This shape not only makes for an attractive presentation but also allows the glaze to evenly penetrate the cake. Once cooled, it’s common to dust the cake lightly with powdered sugar, adding a touch of sophistication.
The beauty of this cake lies in its simplicity and the harmonious balance of flavors. It’s not overly sweet, allowing the rich buttery taste to shine through. Its texture is a delightful experience, with the moist crumb inside and the slightly crunchy glaze outside. Kentucky Butter Cake is often served as it is, needing no additional adornment, though it pairs wonderfully with a cup of coffee or tea. It’s a versatile cake, perfect for any occasion, be it a casual family gathering or a more formal celebration.
Ingredients:
°1 cup butter, softened
°2 cups of sugar
°4 large eggs, room temperature
°2 teaspoons of vanilla extract
°3 cups all-purpose flour
°1 teaspoon baking powder
° 1/2 teaspoon baking soda
°1/2 teaspoon of salt
°1 cup buttermilk +butter sauce:
°1 cup of sugar
°1/2 cup of butter cut into cubes
°1/4 cup of water
° 1-1/2 tsp vanilla extract
Preparation:
In bowl, cream the spread and sugar until light and cushy. Adding eggs, each in turn, beating great after each option. Beating in vanilla. Mixing flour, baking powder, baking soft drink likewise salt; add to cream blend on the other hand with buttermilk, beating great after each option. Fill a lubed and floured 10 inch dish. tube form. Prepare at 350° until a toothpick embedded in the middle confesses all, 55-70 minutes. Cool 10 minutes. Run a blade around the edges and the focal container of the form. Rearrange cake onto rack over waxed paper. For the sauce, consolidate the sugar, spread and water in a little pan. Cook over medium intensity until margarine is liquefied and sugar is broken up. Eliminate from fire; integrate the concentrates. Punch holes in top of hot cake; pour 1/4 cup sauce over cake. Let stand until sauce is assimilated.
Enjoy !