Name: Kentucky Butter Cake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 1 cup butter, softened -; 2 cups sugar -; 4 large eggs, room temperature -; 2 teaspoons vanilla extract -; 3 cups all-purpose flour -; 1 teaspoon baking powder -; 1/2 teaspoon baking soda -; 1/2 teaspoon salt -; 1 cup buttermilk -; BUTTER SAUCE: -; 1 cup sugar -; 1/2 cup butter, cubed -; 1/4 cup water -; 1-1/2 teaspoons almond extract -; 1-1/2 teaspoons vanilla extract -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Kentucky Butter Cake

1. 1 cup butter, softened -

2. 2 cups sugar -

3. 4 large eggs, room temperature -

4. 2 teaspoons vanilla extract -

5. 3 cups all-purpose flour -

6. 1 teaspoon baking powder -

7. 1/2 teaspoon baking soda -

8. 1/2 teaspoon salt -

9. 1 cup buttermilk -

10. BUTTER SAUCE: -

11. 1 cup sugar -

12. 1/2 cup butter, cubed -

13. 1/4 cup water -

14. 1-1/2 teaspoons almond extract -

15. 1-1/2 teaspoons vanilla extract -

How to cook deliciously - Kentucky Butter Cake

1. Stage

In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Editor's Tip: If you prefer, you could accomplish these tasks in a stand mixer or with a handheld mixer.

2. Stage

In a separate bowl, combine the flour, baking powder, baking soda and salt.

3. Stage

Add the dry ingredients to the creamed mixture alternately with the buttermilk, beating well after each addition. Editor's Tip: Not sure how to add ingredients alternately? Start by adding half of the flour mixture to the wet ingredients, beating well. Then, add half of the buttermilk, beating again. Repeat this with the remaining dry ingredients and the rest of the buttermilk.

4. Stage

Scoop the batter into a greased and floured 10-inch tube pan. Bake at 350°F until a toothpick inserted in the center comes out clean, 55 to 70 minutes. Cool the cake in the pan for 10 minutes. Run a butter knife around the edges and center tube of the pan. Invert the cake onto a wire rack over parchment or waxed paper. Editor's Tip: All ovens are a little different, and this is not a cake that you want to overbake. It would be prudent to start checking the cake for doneness after 45 minutes. Generally, temping baked goods early is an excellent practice. Consider rotating the pan if your oven has hot spots.

5. Stage

Combine the sugar, butter and water in a small saucepan. Cook over medium heat until the butter is just melted and the sugar is dissolved. Remove from the heat, and stir in the extracts. Editor's Tip: If you'd like, you can make the sauce while you wait for the cake to cool down.

6. Stage

Once the cake is out of its pan, poke holes in the top of the warm cake. Spoon 1/4 cup sauce over the cake, and let stand until the sauce is absorbed. Repeat twice. Poke additional holes in the side of the cake and brush the remaining sauce over the sides. Cool completely. Editor's Tip: A few dozen holes will do the trick. Use a skewer, fork or any other tool that makes sense.